I’m not even going to pretend to be humble about this cookie recipe. As I sit here writing about my favorite Christmas cookies, I’m filled with pride and excitement. But mostly with cookie dough. These soft-batch oatmeal cookies are jazzed up with dried cranberries, white chocolate chips, and cinnamon. This gives them the ultimate look and feel of a Christmas cookie. I think you’re going to be WOWed by how easy they are to make (you might even say fool-proof), and how utterly delicious they are.
For the base of this Christmas cookie dough, I use the same never-fail recipe I use for all my oatmeal cookies. They bake perfectly every time – crispy on the outside and soft and chewy on the inside. It’s also a really easy recipe to customize! You can go ahead and add things like chopped nuts or coconut, and it’s hard to go wrong.
Perfect Christmas Cookies Ingredients
- Butter: I use unsalted butter in my cookie recipes. Otherwise, the amount of salt in the butter varies too much by brand. But if you only have salted butter around, don’t worry! Just reduce the salt in the recipe from 1/4 teaspoon to 1/8 teaspoon.
- Sugar: Brown sugar is perfect for making cookies moist and chewy all at once. That’s why I use a combination of brown and granulated sugar for my cookies.
- Egg & Vanilla: You just need one large room temperature egg for these cookies as well as some pure vanilla extract.
- Dry Ingredients: For dry ingredients, all you need is flour, large flake oats (these are the exact ones I use), baking soda, cinnamon, and salt. Here’s one of my favorite posts on measuring ingredients, including how to level flour.
- Cranberries & White Chocolate Chips: I use Craisins and white chocolate chips for these Christmas cookies and they make them look so festive!
Tips for Making this Recipe
- I should start by saying this is one recipe you really don’t need to stress over being “perfect.” The cookies don’t need to be perfect circles. If you only have half the amount of chocolate chips, or accidentally add a touch more salt than it calls for, they’ll still be great!
- This is a very rich and sweet cookie recipe. If you’re not ready for that, you could try reducing the amount of white chocolate chips — I find white chocolate way sweeter than regular chocolate chips. Or subtract a tablespoon or two of sugar.
- If you want to shape the cookies, do it as soon as they come out of the oven when they’re still soft and pliable. You can pat the top of them down with a spatula if you want. You can also use your fingers to mend cracks or gaps, but don’t burn yourself!
- If you want to chill or even freeze the dough first, you can. But then you’ll need to remember to cook them for at least 2-3 minutes longer — and try to let the dough warm up for a while before baking it. I love that this cookie dough doesn’t need to be chilled. When you place the cookie dough in balls on the baking sheet, they really don’t spread out too much the way some cookie recipes do.
Other Festive Recipes
This is my favorite time of year for food, so I’ve got lots of other Christmas recipes on XO&So if you want to check them out too.
Here are some of my favorites:
Time to dive in!
Oatmeal Cookies with Cranberries & White Chocolate Chips
- ¼ cup unsalted butter 1 stick, at room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- 1 large egg at room temperature
- 1 tsp pure vanilla extract
- 1.5 cups flour
- ⅔ cup large flake oats
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- 1 cup white chocolate chips
- 1 cup dried, sweetened cranberries I use Craisins
- Preheat your oven to 350°F and make sure your baking rake is in the middle of the oven.
- In a large mixing bowl, whisk together the flour, oats, cinnamon, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix the room temperature butter and the sugars together for 1-2 minutes or until fluffy and well-combined. Mix in the egg, then add in the vanilla extract.
- Slowly add in the dry ingredients and continue mixing until just combined, making sure to scrape down the sides of the bowl as needed. Then mix in the white chocolate chips and dried cranberries until thoroughly combined.
- Line large baking sheets with parchment paper or silicone baking mats and divide the dough into 14 balls and roll them into balls — they don't need to be perfectly round (see picture). Leave a bit of room between each ball of cookie dough so they have some room to spread.
- Bake at 350°F (180°C) for 10-12* minutes or until the edges of the cookies are lightly browned and the top is set — I always bake mine for 11 minutes. Remove cookies from the oven and cool on a baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
- Store in an air-tight container on the counter.
Even though I’m calling these Christmas cookies, the truth is they’re good all year round! Can’t wait to hear what you think of these.
XO – C