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+ servings
walnut oatmeal cookies with cranberries and white chocolate

Cranberry Oatmeal Walnut Cookies

Crispy, sweet cranberry oatmeal walnut cookies with white chocolate, these easy cookies are addictive!
Course Cookies
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 50
Calories 84kcal
Author Adina


  • Cookies:
  • 150 g white chocolate 5.3 oz/ about ¾ cup, chopped (Note 2)
  • 50 g chopped walnuts 1.8 oz/ 1/3 cup, Note 3
  • 50 g dried cranberries 1.8 oz/ ¼ cup, Note 4
  • 200 g granulated sugar 7 oz/ 1 cup
  • 120 g unsalted butter 4.2 oz/ ½ cup, very soft
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 200 g all-purpose flour 7 oz/ 1 2/3 cup
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 50 g oats 1.8 oz/ ½ cup, not instant
  • Drizzle:
  • 50 g chopped white chocolate or chocolate chips 1.8 oz/ 1/3 cup


  • Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. If using a convection oven (fan-forced), preheat it to 160 degrees Celsius/ 320 degrees Fahrenheit. Line 2-3 baking trays with parchment paper.
  • Chop the chocolate, walnuts, and cranberries. Set aside.
  • Cream the sugar and the very soft butter, about 3 minutes. Add the egg and the vanilla extract, and cream again.
  • Combine: Mix flour, baking powder, and baking soda in another bowl. Combine with the butter-egg mixture. Add the chopped ingredients and oats. Mix in with a spoon.
  • Scoop small amounts of dough about the size of a walnut, and place them on the prepared baking trays leaving some space between them, as they will spread during baking. Press each one lightly with a spoon to make them flatter.
  • Bake for 11-12 minutes until slightly golden. Leave to rest on the tray for 5 minutes, then transfer to wire racks to cool completely.


  • Melt the chocolate: Melt the chopped white chocolate au bain-marie (or microwave it) once the cookies are completely cool.
  • Drizzle onto the cookies. For easy drizzling, spoon the melted chocolate into a small zip lock bag. Cut a tiny hole in the corner of the bag and drizzle the chocolate back and forth over each cookie.
  • Leave until the chocolate is set.


  1. Use a digital kitchen scale to measure the ingredients when baking; it guarantees for best results.
  2. Or white chocolate chips, chop roughly if very large.
  3. You could replace them with almonds, hazelnuts, pecan, or macadamia nuts.
  4. You could replace them with raisins or other dried fruit of choice.


Serving: 1cookie | Calories: 84kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 23mg | Sugar: 7g