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orange cranberry white chocolate oatmeal cookies on a red plate

Cranberry Oatmeal Cookies

Chewy oatmeal cookies, infused with orange zest, dotted with cranberries and white chocolate chips. Colorful and fun to eat!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 54 cookies
Calories 108kcal


  • 1-1/2 cups flour (187.5g)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar (200g)
  • 1/2 cup packed brown sugar (45g)
  • 3/4 cup butter softened (170g)
  • 2 teaspoons vanilla extract
  • 1 tablespoon orange zest
  • 2 large eggs
  • 3 cups old-fashioned oats (270g)
  • 1-1/2 cups white chocolate chunks, or chocolate chips
  • 1 cup dried cranberries
  • 1/2 cup white chocolate chips, for drizzle


  • Preheat oven to 350°F / 176° C and grease 2 large cookie sheets.
  • In a small bowl, add the flour, baking soda and salt.
  • In a large bowl, with mixer on medium speed, beat granulated sugar, brown sugar and butter until creamy. Beat in vanilla, orange zest and eggs. On low speed, gradually beat in flour mixture just until blended. Using a spatula, stir in oats, chocolate chips or chunks and cranberries.
  • Using a measuring tablespoon, drop dough onto prepared cookie sheets, leaving 2 inches between cookies. Bake until golden, 12 to 14 minutes. Transfer cookies to a wire rack to cool completely.
  • Once the cookies are done baking, melt some chocolate chips in the microwave, and drizzle it over the cookies.
  • Store cookies in a airtight container for up to 1 week.


How to freeze dough: After forming the dough into balls, place them on a cookie sheet or plate and freeze them for about an hour. Then transfer the dough into a zip lock bag and freeze for up to 3 months. Take them out of the freezer about 10 minutes before baking.


Calories: 108kcal