Go Back

Cranberry Oatmeal Cookies

Bright cranberry and white chocolate flavors and a dough sweetened with coconut flakes make this oatmeal cookie stand out above many others.

Course Dessert
Cuisine American
Author Liz


  • 12 Tbs. 1 1/2 sticks unsalted butter at room temperature
  • 1 large egg at room temperature
  • 1/2 c. sugar
  • 1/2 c. light brown sugar packed
  • 1 Tbs. light corn syrup
  • 1 tsp. vanilla extract
  • 1 1/2 c. unbleached all-purpose flour
  • 1/4 c. cake flour
  • 1 tsp. baking soda
  • 1/2 tsp. table salt
  • 1/2 c. sweetened dried cranberries
  • 1/2 c. old-fashioned rolled oats
  • 1/2 c. sweetened coconut flakes
  • 3 1/2 oz. white chocolate coarsely chopped
  • 1/2 c. pecan coarsely chopped


  1. Preheat oven to 325°F and line two baking sheets with parchment paper.
  2. Using a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until light and fluffy, about 2 minutes.
  3. Add egg, corn syrup, and vanilla. Beat until combined.
  4. With the mixer running, mix in all-purpose flour, cake flour, salt, and baking soda, 1/2 cup at a time, scraping the sides of the bowl as needed.
  5. Using a sturdy spoon or spatula (I like my silicon spatula), stir in the bowl of coconut, white chocolate, cranberries, oatmeal, and pecans.
  6. Using a 1-inch ice cream scoop, portion out cookie dough onto the prepared cookie sheets.
  7. Bake for 9-12 minutes, until edges are golden and top of the cookie is dry but still soft.
  8. Allow to cool on the baking sheet for a few minutes before moving to a wire rack to cool completely.
  9. Store in an airtight container at room temperature.

Recipe Notes

Makes 2 1/2 dozen cookies.