Oatmeal Craisin Cookies (Chewy Cranberry, Walnut & White Chocolate)

Oatmeal Craisin Cookies (Chewy Cranberry & White Chocolate)

When you look at my 2018 Cookie Map, spot #16 might look a bit humble compared to the fancy Pignoli Cookies or the colorful Fruit Ribbons. But do not underestimate the power of a really good drop cookie.

These Oatmeal Craisin Cookies are the “comfort food” of the cookie box. While the Italian cookies are delicate and refined, these are hearty, chewy, and packed with flavor. I call them my “Kitchen Sink” oats because they are loaded with texture: tart dried cranberries (Craisins), crunchy walnuts, and—my favorite addition—creamy white chocolate chips.

They are incredibly soft and stay that way for days, thanks to a secret ingredient that grandmas have been using for decades: shortening.

Why You’ll Love This Recipe

• Texture Heaven: You get chewy oats, crunchy nuts, sticky fruit, and smooth chocolate in every single bite.

• No Spreading: Because we use Crisco instead of butter, these cookies bake up thick and soft instead of spreading into flat, greasy lace.

• Festive Colors: The red Craisins and white chocolate chips look naturally festive for Christmas without needing any food coloring or sprinkles.

• Easy Drop Cookie: No rolling pins, no piping bags, and no chilling required. Just scoop and bake!

Ingredients Breakdown

• Crisco (Shortening): This is non-negotiable for the texture. Shortening has a higher melting point than butter, which means the cookies hold their shape better and result in a softer, loftier crumb.

• Sugars: A mix of Brown Sugar (for chewiness and moisture) and White Sugar (for crisp edges).

• Oats: Use Old Fashioned Rolled Oats, not quick oats. You want that distinct hearty texture.

• Craisins: Dried cranberries offer a tart zing that cuts through the sweetness of the dough.

• Walnuts: I love the earthiness of walnuts here, but pecans work just as well.

• White Chocolate Chips: My special addition! The milky sweetness of white chocolate pairs perfectly with the tart cranberries.

• Cinnamon: Just a teaspoon gives it that warm holiday aroma.

• Baking Soda & Salt: For lift and flavor balance.

Step-by-Step Instructions

Step 1: Cream the Mixture

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. In a large mixing bowl, cream together the Crisco and granulated sugar until fluffy. Add the brown sugar, eggs, and vanilla extract. Beat until smooth and creamy.

Step 2: Mix Dry Ingredients

In a separate small bowl, whisk together the flour, baking soda, salt, and cinnamon. Add this dry mixture to the wet ingredients and mix until just blended.

Step 3: The Mix-Ins

Now for the good stuff. Stir in the rolled oats, Craisins, chopped walnuts, and white chocolate chips. Use a sturdy spoon or spatula because the dough will be thick and heavy!

Step 4: Scoop and Bake

Drop the dough by rounded spoonfuls (or use a medium cookie scoop) onto your prepared baking sheets, spacing them about 2 inches apart.

Bake for 10–12 minutes. Tip: Take them out when the edges are golden but the centers still look slightly soft. They will continue to cook on the hot pan for a minute or two. This ensures they stay chewy!

Step 5: Cool

Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Expert Tips & Variations

• Don’t Overbake: This is the golden rule of oatmeal cookies. If you bake them until they look hard, they will be rocks once they cool. Undercook slightly for that perfect chewy center.

• Nut Substitute: If you have nut allergies, simply omit the walnuts or replace them with pumpkin seeds (pepitas) for a crunch.

• Flavor Twist: Try adding orange zest to the dough—it pairs beautifully with the cranberry and white chocolate.

• Storage: These cookies are incredibly durable. Store them in an airtight container for up to a week. They are excellent for shipping in care packages.

Frequently Asked Questions

Can I use butter instead of shortening? You can, but the texture will change significantly. The cookies will be flatter, crisper, and will spread more. If you use butter, I recommend chilling the dough for an hour before baking.

Can I use quick oats? Quick oats will work, but the texture will be less “chewy” and more uniform. Old-fashioned oats give that classic bakery-style look and bite.

Conclusion

Recipe #16 is the reliable workhorse of the cookie box. It’s the cookie you grab when you want something substantial and satisfying with your afternoon tea. Packed with red cranberries and white chocolate, it brings a rustic elegance to the 2018 Cookie Map lineup.

Did you add the white chocolate chips? Let me know in the comments!

Oatmeal Craisin Cookies (with White Chocolate)

Soft and chewy oatmeal cookies made with shortening, loaded with dried cranberries, walnuts, and white chocolate chips.

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Ingredients

  

• Ingredients:
• 3/4 cup Crisco Shortening
• 3/4 cup Granulated Sugar
• 3/4 cup Brown Sugar packed
• 2 Large Eggs
• 2 tsp Vanilla Extract
• 1 cup All-Purpose Flour
• 1 tsp Cinnamon
• 1 tsp Baking Soda
• 1/4 tsp Salt
• 2 3/4 cups Old Fashioned Rolled Oats
• 1 cup Craisins Dried Cranberries
• 1 cup Chopped Walnuts or Pecans
• 1 cup White Chocolate Chips Optional but recommended

Instructions

 

• Preheat oven to 350°F. Line trays with parchment.
• Cream Crisco and white sugar. Add brown sugar, eggs, and vanilla. Mix well.
• Combine flour, baking soda, salt, and cinnamon. Add to wet mix.
• Stir in oats, Craisins, nuts, and white chocolate chips.
• Drop by spoonfuls 2 inches apart on baking sheets.
• Bake 10-12 minutes until edges are golden.
• Cool on pan for 5 minutes, then transfer to wire rack.