White Chocolate Walnut Cranberry Oatmeal Cookies

by Pamela

cranberry oatmeal cookies, oatmeal cookie recipe, homemade cookies, oatmeal cookies, relationship advice

Yep, you read that right: white chocolate walnut cranberry oatmeal cookies…now say it 10x fast. I dare ya! It’s time for that overlapping season in food bloggerdom known as cranbumpkin season. What’s that you ask? It’s where we bombard you with a bazillion posts that include pumpkin and where we didn’t have pumpkin in the recipe, we’ve crammed cranberries in there. Crambumpkin season.

So here’s my post that includes fresh cranberries.You can’t possibly hate me for this…they’re homemade cookies for crying out loud. C-O-O-K-I-E-S.

I’ve been dying to make a batch of oatmeal cookies for months. Yes, months. I just couldn’t bring myself to break out the cookie sheets until the weather cooled down though. That was the plan at least. Then, one day, I was at my local diner having breakfast and they had my favorite oatmeal cookies on the counter. I grabbed one and started eating it before I even had a cup of coffee in front of me (I’ve got a serious cookie problem). To my surprise, they had changed things up on me and it wasn’t their usual oatmeal raisin recipe, but a cranberry oatmeal cookie recipe. Nice surprise. I got home and got to work.

I knew I could use dried cranberries, like at the diner, but I wanted something that was a bit more tart since I was going to be loading my cookies up with white chocolate chips. Fresh cranberries had just the tang I was looking for. And I knew it would be the perfect recipe to wade into the blogger swamp of fresh cranberry recipes.

Cranberry Oatmeal Cookie Recipe

This is NOT your standard oatmeal cookie recipe either. There’s so much stuff in these cookies, they’re practically “kitchen sink” cookies. In fact, there’s more “stuff” ingredients than cookie ingredients in these. (I hope you don’t mind.)

I really had a hard time editing myself with this oatmeal cookie recipe. I knew it was going to have white chocolate chips in it (craving time) along with the oatmeal and cranberries, but what else? Craig loves walnuts, so I asked him about that and he said “of course, duh” and in they went. Along with the brown sugar should have been your standard granulated (white) sugar, but why be normal about it? I debated between molasses and honey. Honey won out because I thought the molasses would taste too strong. I think I made an excellent choice with the honey.

Cranberry Oatmeal Cookies

These cranberry oatmeal cookies might not be like cookies you are used to eating. These are soft and chewy cookies, thanks to the honey. I could go into the hydroscopic properties of honey but I don’t want to bore you. So I won’t. Just remember, that this is a soft and chewy oatmeal cookie recipe and not a crumbly cookie recipe. (I will give you an option in the recipe notes if you want a less chewy cookie.) There’s also a bit of crispness to these cookies too. Since they come out rather thin, the edges have a nice little crunch to them.

If you’re only used to having fresh cranberries in some kind of sauce form while noshing on your Thanksgiving turkey, I think you’re really going to like them in these cookies. And if you’ve never had fresh cranberries you definitely need to end your dry spell and start poking around the food blogs for recipes this month. This cookie recipe won’t use your whole package of berries, so you’ll have plenty left to either make more cookies or try some other fresh cranberry recipes. I promise that you’ll never go back to that can of gelled stuff after eating the real deal.

White Chocolate Walnut Cranberry Oatmeal Cookies
Prep time
Cook time
Total time
Fresh cranberries make for a tart balance to the sweetness in these chewy white chocolate walnut cranberry oatmeal cookies.
Recipe type: Cookie
Cuisine: American
Serves: 40
  • 1 Cup All Purpose Flour
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Cinnamon
  • ½ Teaspoon Ginger
  • ¼ Teaspoon Salt
  • 1¼ Sticks (10 tablespoons) Unsalted Butter (at room temperature)
  • ½ Cup Honey (light colored honey)
  • ½ Cup (packed) Brown Sugar
  • 1 Large Egg
  • 1 Teaspoon Vanilla
  • Zest of 1 Orange (approx. ¾ - 1 tablespoon)
  • 1 Cup Rolled Oats
  • 1½ Cups White Chocolate Chips
  • ¾ Cup Chopped Fresh Cranberries
  • ⅔ Cup Chopped Walnuts
  1. Pre-heat oven to 325 degrees Farenheit.
  2. Whisk flour, baking soda, cinnamon, ginger and salt in a large bowl.
  3. In a mixing bowl beat butter, honey and sugar until smooth. Then add in egg, vanilla and zest and beat until well blended.
  4. Slowly add flour mixture to the butter mixture and beat until well mixed.
  5. Stir in oats, chocolate, cranberries and nuts. Mix until everything is evenly blended.
  6. Line baking sheet with parchment paper and measure out 1 tablespoon balls of dough. Leave a good 2 inches between cookies (this batter spreads).
  7. Bake for 16 minutes. Cookies will be golden brown all over.
  8. Remove from heat and let cool for 5-7 minutes before removing to a rack to cool completely.
  9. Best if cooked one sheet at a time.
Replace honey with ½ cup granulated (white) sugar and reduce baking soda to ½ teaspoon. Increase oven temperature to 350 degrees Farenheit. This will give you firmer cookies than if you use the honey.




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DessertForTwo November 10, 2013 at 1:24 pm

hah! Cranbumpkin season is right! I’m overwhelmed with recipe ideas. I’m trying to stop thinking about pumpkin and cranberry for one second just to see where my true inspiration lies.

I just started eating fresh cranberries raw. I puree them into a smoothie and it’s awesome. I can’t wait to try your cookies with fresh berries! 🙂

Pamela November 10, 2013 at 2:42 pm

Christina, that sounds like a great idea. I’m going to have to try adding them to some of my juices. I just tossed a bunch into some pumpkin bread. Now I can actually say I like pumpkin bread. ha

john@kitchenriffs November 10, 2013 at 10:56 am

I love Crambumpkin Season! Great word. And great cookie – cranberries and white chocolate. You’ve got my number. I’ll have several, please.

Georgie November 9, 2013 at 8:45 pm

I love these flavors “cranberry & white chocolate” they taste so great together. Hope your holidays is wonderful!

Pamela November 10, 2013 at 8:32 am

Thank you Georgie,

I hope your holidays are fantastic too!

Maureen | Orgasmic Chef November 9, 2013 at 3:57 pm

Hmmm no fresh cranberries in Australia. Wonder if frozen would work? We get frozen berries about oh once a year around Thanksgiving.

Pamela November 10, 2013 at 8:32 am

Hi Maureen,

Yes, frozen would work just fine. Let them thaw then drain out any excess water before using them. At least you can still enjoy cranberries there in Oz. 🙂

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