Oh man let me introduce you to hands down BEST soft & chewy oatmeal cookie you have ever eaten. These cookies are just so good. The tart cranberry and creamy white chocolate make them an extra special treat. I like to make these Chewy White Chocolate Cranberry Oatmeal Cookies during the Holidays!
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I first made these oatmeal cookies as a young bride. My mom had given me a cookbook from a local Amish family deli/restaurant called “The Dinnerbell”. I’m not sure that place is even open anymore! After 15 years, I have tried nearly every recipe in the book.
I adore cookbooks, I collect and I read them like classic novels. They are just so cozy to browse through, getting inspiration to try new things along the way. Over the years I have saved and cooked & baked my favorites – many, many times over and over. There are always a handful of recipes from each cookbook that show up repeatedly .
In my kitchen, on our table, to holiday dinners, church socials and even weeknight suppers. I love to share those kinds of recipes with you all. The tried and true kind. The ones that are SIMPLE, no-fail & delicious.
This oatmeal cookie recipe is that kind of recipe. . . .
So what makes THIS White Chocolate Cranberry Oatmeal Cookie better than all the rest?
First, this cookie is so soft it nearly melts in your mouth. Thanks to all that butter and a combo of white and brown sugar – this cookie is decadently sweet.
The oatmeal gives this cookie a lovely chewy structure and maybe we can even trick ourselves into believing they are “healthy”! Ha!
These cookies have a “secret” ingredient that makes them ultra flavorful and keeps them SUPER DUPER moist . . . Instant Vanilla Pudding!!
I know, I know just TRUST me. They are amazing and I’m not exaggerating.
These cookies go together and bake up FAST. I don’t even sift the dry ingredients. Just dump them right into the bowl of the mixer. I scoop them out using a large cookie scoop bake and before you can say “CRANBERRY”, you have yourself the best oatmeal cookie you’ve ever tasted.
Why add Instant Vanilla Pudding to these White Chocolate Cranberry Oatmeal Cookies?
Why? you ask. . .Well that is easy. The instant vanilla pudding mix does something to the cookie that makes them the softest, chewiest cookie you’ll ever fall in love with.
And the BEST part is that this cookie stays very soft. I recommend storing them in an airtight container but even left out on the counter or in a cookie jar, this cookie stays incredibly soft and chewy!
Really you gotta try them. Are you convinced yet?
The vanilla pudding mix adds a really delicious rich, vanilla flavor too. You’ll notice you don’t add any extra vanilla to this recipe. I have also made these with the “cheesecake” flavor of instant Jello pudding. Whoa talk about delicious!!
Make sure when you make this cookie, you don’t actually use prepared vanilla pudding. It’s actually just the powdered mix that you add. Also be sure it’s the INSTANT kind. Any brand works just fine. I have tried many over the years but usually make these with the good ol’ Jello brand.
What you will need to make these White Chocolate Cranberry Oatmeal Cookies
- 1 1/2 cups (3 sticks) softened, room temperature butter
- 1 Cup brown sugar
- 2/3 Cup white sugar
- 1 Cup vanilla instant pudding (unmade – just the powder mix)
- 3 eggs
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 5 1/4 Cups quick cooking oats
- 1 1/4 Cups flour
- 2 1/4 Cups dried cranberries (aka Craisins)
- 1 1/2 Cups white chocolate chips
Let’s make Chewy White Chocolate Cranberry Oatmeal Cookies!
First, preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment or grease cookie sheets if not using parchment.
In the bowl of a stand mixer (or using a large bowl and a hand mixer) cream together soft butter and the brown and white sugars until creamy.
Next, add instant vanilla powder and mix well.
Now, add 3 eggs and cream again.
Measure and add oats, flour, salt and soda right into the bowl. No need to sift. Mix until well combined.
Add dried cranberries and white chocolate chips. Stir by hand or with mixer on low until evenly distributed.
Using a scoop or spoon drop rounded, 1 1/2 inch balls of cookie dough on your cookie sheets giving enough space around the balls for the cookies to spread slightly.
This recipe makes A LOT of cookies!
Bake at 350 degrees F for 10-12 minutes. Do not overbake! Cookies will be slightly flattened out and no longer shiny with barely browned edges.
Enjoy warm with a peppermint hot cocoa or cup of coffee. These cookies stay super soft so store them in airtight container.
Variations on this amazing cookie!
If you would like to make these cookies a regular oatmeal raisin, you could simple take out the dried cranberries and white chocolate. Use regular raisins instead.
How about making them oatmeal chocolate chip – or add M n M’s for the kiddos.
Switching up the instant vanilla pudding mix results in some really delicious combinations. Pistachio instant pudding and cheesecake instant pudding added to this cookie results in amazing flavor!
How about omitting the dried fruit completely and making a buttercream to sandwich between 2 cookies? – Hello out of this world oatmeal cream pie!
Like this recipe? Here are some other Sweet Treats you are going to love!
The BEST Soft Chocolate Chip Cookie
Need to stock up on kitchen essentials?
This post may contain Amazon Affiliate Links, which means I make a small commission at no extra cost to you. See my full disclosure at homemakingwithoutfear.com. Furthermore as an Amazon Associate, I may earn from qualifying purchases.
Chewy White Chocolate Cranberry Oatmeal Cookie
Oh man let me introduce you to the hands down best soft & chewy oatmeal cookie you have ever eaten. These cookies are just so good. The tart cranberry and creamy white chocolate make them a extra special treat. I like to make them during the Holidays!
Ingredients
- 1 1/2 cups (3 sticks) softened, room temperature butter
- 1 Cup brown sugar
- 2/3 Cup white sugar
- 1 Cup vanilla instant pudding (unmade - just the powder mix)
- 3 eggs
- 1 1/2 teaspoons baking soda
- 5 1/4 Cups quick cooking oats
- 1 1/4 Cups flour
- 1 teaspoon salt
- 2 1/4 Cups dried cranberries (aka Craisins)
- 1 1/2 Cups white chocolate chips
Instructions
- Preheat oven to 350 degrees F and line baking sheets with parchment.(or grease cookie sheets if not using parchment)
- In the bowl of a stand mixer (or using a large bowl and a hand mixer) cream together soft butter, brown and white sugars until creamy.
- Add instant vanilla powder and mix well.
- Add 3 eggs and cream again.
- Measure and add oats, flour, salt and soda right into the bowl. No need to sift. Mix until well combined.
- Add dried cranberries and white chocolate chips. Stir by hand or with mixer on low until evenly distributed.
- Using a scoop or spoon drop rounded, 1 1/2 inch balls of cookie dough on your cookie sheets giving enough space around the balls for the cookies to spread slightly.
- Bake at 350 degrees F for 10-12 minutes. Do not overbake! Cookies will be slightly flattened out and no longer shiny with barely browned edges.
- Enjoy warm with a peppermint hot cocoa or cup of coffee. These cookies stay super soft so store them in airtight container.
Notes
If you would like to make these cookies regular oatmeal raisin, you could simple take out the dried cranberries and white chocolate. Use raisins or even milk chocolate chips.
How about omitting the dried fruit completely and making a buttercream to sandwhich between 2 cookies. Hello out of this world oatmeal cream pie!
Pin White Chocolate Cranberry Oatmeal Cookies for later!
