Chewy, soft and sweet, these oatmeal cranberry cookies take the cookie box staple out for a more grown-up spin. Although we promise, this will be popular with all members of the family.

The combination of tart cranberry, zesty orange and sweet white chocolate makes this oatmeal cranberry cookie recipe a good choice for the holidays or whenever you’re craving something sweet. Not to mention, with the combination of red berries and white chocolate chips, cranberry oatmeal cookies look lovely on a dessert tray.

If you have any leftover oatmeal, try them in these no-bake fudgy cookies.

Oatmeal Cranberry Cookie Ingredients

• Butter: Providing that buttery richness we love, butter also helps the texture when it’s creamed with the sugar. Don’t substitute in shortening—this could dry the cookie out.
• Sugar: Sugar keeps the cookies sweet and locks in moisture.
• Eggs: Eggs are binding agents and help keep all of the ingredients together.
• Vanilla extract: Vanilla extract helps make the cookies sweeter and lifts up the other flavors.
• All-purpose flour: All-purpose flour is ideal for cookie baking because of its protein levels.
• Baking powder: Baking powder is a leavening agent that helps cookies rise and remain fluffy.
• Baking soda: Another leavening agent, this also helps cookies spread through a reaction that releases carbon dioxide gas.
• Oats: Quick-cooking oats are your best bet here for chewy, soft cookies.
• Raisins: Chewy and sweet, raisins add some texture and moisture to the cookies.
• Cranberries: You can use fresh or frozen—the cranberries’ tartness helps balance the sweetness of the other ingredients.
• Orange zest: Zest adds bright, citrus notes that offer some more dimension in combination with the fruit and the white chocolate.
• White baking chips: White chocolate adds sweetness and creaminess.

Taste of Home