Oatmeal Cranberry White Chocolate Chunk Cookies

Running short on sweets, I had to think of something to bake today.  There has been a recipe on the back of every single Ocean Spray Craisins bag I have gotten recently that has really held my interest.  The oatmeal cranberry white chocolate chunk cookies.

Don’t be fooled by this average-looking cookie with an incredibly long name. They are super easy to make, and taste absolutely incredible.  They became an instant family favorite within just 30 minutes out of the oven.


Oatmeal Cranberry White Chocolate Chunk Cookies
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Adapted from Ocean Spray brand Craisins

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Sweetened Dried Cranberries
2/3 cup white chocolate chunks or chips

Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.


I love how the moistness of the cookies make the dried cranberries softer, and fresh from the oven the white chocolate is yummy and gooey (I used a Ghirardelli white chocolate bar).  This is a cookie with a soft inside and a crunchy outside.  I was really surprised at how delicious these are; we’ll definitely be making these again!

2 thoughts on “Oatmeal Cranberry White Chocolate Chunk Cookies

  1. Jackie

    Hi Jamieanne

    I was wondering could I make and chill the batter a day or two ahead before baking. Also did you use light brown sugar or dark brown sugar. Thanks

  2. Jamieanne Post author

    Hi Jackie, I’m sure you could chill the dough a day or two ahead. I’m not positive on how it would affect the finished cookie – you could do a test batch straight from the refrigerator, and let another batch warm up to room temperature to see which you like best. Just a suggestion!

    I used light brown sugar.


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