Here are the best oatmeal craisin cookies made with old-fashioned oats, whole wheat flour, and tangy craisins (dried cranberries). What's more? These no-chill cookies are the ultimate Christmas cookies, ready within an hour.

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If you are looking for traditional holiday cookies, please do not look any further. Try this ultimate Christmas cookie recipe for oatmeal craisin cookies, adapted from Yotam Ottolenghi and Helen Goh, to add some magic to your holiday season.
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More, these delicious cookies are an excellent option for a healthier cookie recipe.
Made with whole wheat flour, old-fashioned oats, and almonds, they provide beneficial nutrients in a couple of cookies.
Oatmeal craisin cookie recipe
- These chewy oatmeal craisin cookies are a beautiful twist on classic oatmeal raisin cookies.
- They are a healthy cookie option: no trans fats from margarine or vegetable shortening. Cookies are made with a blend of whole wheat flour and oats for added nutrients.
- Despite the cookies being made with refined sugars, you will be surprised that they aren't oversweet. They are chewy inside with crisp edges outside.
- This one-bowl cookie recipe is easy and quick: there is no need to chill the cookie dough; you can whip up about 30 cookies in just an hour.
- Craisin cookies are a treasure during the holidays. They are perfect as an edible gift and a great addition to a cookie box or a holiday cookie tray.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Almonds bring a wonderful nutty flavor to cookies. Use whole almonds with skin on and roast them yourself, or use store-bought roasted almonds.
- Flour: Use all-purpose flour and whole wheat flour (in the US) or wholemeal flour (in the UK and Europe). You can also try to use light-in-color white whole wheat flour.
- Old-fashioned oats are the best oats to make the recipe. They bring health benefits due to proteins and fiber. Avoid steel-cut oats and quick oats (aka instant oats) since they will not give the right chewy texture to the baked cookies.
- Salt: A pinch of salt elevates the taste of cookies.
- Butter: The recipe calls for unsalted butter softened at room temperature. Avoid using melted butter as a substitute, but you can use brown butter in its solid form as a 1:1 ratio.
- Sugar: Use white sugar (granulated or caster sugar) or replace it with golden or dark brown sugar.
- Orange zest: Choose an organic, untreated orange to make fresh orange zest. Use a Microplane to avoid adding the bitter pith to the recipe.
- Craisins: Use sweetened dried cranberries such as Craisins®or unsweetened dried cranberries if you watch your sugar intake. Replace dried cranberries (not fresh cranberries) with raisins, dried cherries, or even dried apricots.
- Orange juice: Make it yourself with a citrus squeezer or use store-bought orange juice.
- White chocolate: Use Lindt classic white chocolate or Callebaut white chocolate callets.
How to make oatmeal craisin cookies
Step 1. To roast almonds, heat the oven to 355°F (180°C). Place whole nuts on a baking sheet and roast for 10 minutes.
Step 2. Remove almonds from the oven and let cool. Then chop roasted nuts coarsely and set aside.
Step 3. Increase the oven temperature to 375°F (190°C). Prepare two baking sheets covered with parchment paper.
Step 4. To make the cookie batter, soak dried cranberries in orange juice for 10-15 minutes.
Step 5. In a separate large bowl, combine oats, chopped almonds, all-purpose flour, whole wheat flour, and salt, and set aside.
Step 6. Place softened butter, sugar, and orange zest in the bowl of a stand mixer fitted with a paddle attachment (photo 1).
Step 7. Cream butter mixture on medium speed for about two minutes (photo 2). If needed, scrape the sides of the bowl with a rubber spatula.

PHOTO 1

PHOTO 2
Step 8. Add the flour mixture to the butter preparation and mix on a low speed just to combine (photo 3).
Step 9. Add the drained cranberries and mix for a few seconds (don't overmix!) (photo 4).

PHOTO 3

PHOTO 4
Step 10. Transfer the cookie dough to the floured surface of a table and make a ball with your hands. Add some flour to facilitate the work with the dough.
Step 11. Take half of the dough and roll it out with a rolling pin to reach the thickness of â…• inches (0.5 cm).
Step 12. Cut the dough into rounds using a round cookie cutter of 2.5 inches (7 cm) in diameter (photo 5).
Step 13. Arrange cut-out cookies on the prepared baking sheets (photo 6) and bake for 18 minutes until golden brown. Finish the remaining dough in the same way.

PHOTO 5

PHOTO 6
Step 14. Remove ready cookies from the oven (photo 7) and let them cool on a wire rack.
Step 15. To decorate cookies, melt white chocolate in a double boiler or a microwave.
Step 16. Pour one tablespoon of melted chocolate on top of each cookie and spread with the back of a spoon (photo 8).

PHOTO 7

PHOTO 8
Step 17. Leave cookies for about one hour at room temperature for the chocolate to set.

Expert Tips
- Beat butter, sugar, and orange zest with an electric mixer, and then mix the dough in a bowl using a rubber spatula or a wooden spoon if you do not have a stand mixer.
- Don't over-mix. When adding dry ingredients and soaked cranberries, mix gently until just mixed.
- Skip the rolling if desired. Just scoop the dough with an ice cream scoop and place the cookie dough balls on ungreased cookie sheets lined with parchment.
- Let chocolate thicken a bit if you prefer to cover cookies with a thick layer of chocolate.
- Allow the chocolate to set for at least one hour before packing cookies.
Recipe variations
- Replace orange zest and orange juice with lemon flavor (lemon zest and lemon juice). If desired, add a teaspoon of vanilla extract.
- Swap craisins (dried cranberries) for other dried fruit: cherries, blueberries, or apricots. Or replace half of the cranberries with white or dark chocolate chips or small chocolate chunks. If you are a fan of raisins, make traditional oatmeal raisin cookies.
- Replace almonds with other nuts, such as hazelnuts, pistachios, pecans, and sunflower seeds, or add a little bit of flax seed.
- Use unsweetened dried cranberries and omit the white chocolate decoration on top if you watch for sugar intake. But try not to decrease the amount of sugar since it provides sweetness and texture to baked goods.
- Play with the cookie shape. They are created of round shapes but try other uncomplicated cookie cutters.
Storing and freezing
Store oatmeal craisin cookies in an airtight container at room temperature for up to a week.
Can you freeze craisin oatmeal cookies? You can freeze the entire batch of cookies but without chocolate topping. Place them in an airtight container or a freezer bag and freeze them for up to 3 months.
Freezing will probably be the best option to preserve your treats if you make a double batch of cookies.
Recipe FAQ
Whole wheat flour is made by grinding the entire grain of hard white spring wheat and contains the bran and germ. It is healthy and nutritious due to the high amount of dietary fiber.
The combination of all-purpose and whole wheat flour works best for this recipe, but you can try to increase the amount of whole wheat if desired.
You can make gluten-free cookies using gluten-free old-fashioned rolled oats and a gluten-free flour blend.
Substituting quick oats for old fashioned oats is not recommended. The cookies will lose their perfect texture and nutrient content.
Love cookie recipes? Try these next!
- Italian shortbread cookies
- Chocolate banana cookies
- Coconut macaroons
- French vanilla cookies
- Or browse all the cookie recipes
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PrintRecipe card
Oatmeal Craisin Cookies
Healthy oatmeal craisin cookies are made with rolled oats, whole wheat flour, tangy craisins, and a hint of orange and covered with white chocolate. These are the ultimate holiday cookies made within an hour.
- Total Time: 1 hour (plus setting time)
- Yield: 28 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
For the cookie dough:
- 5.3 oz (150 g) whole almonds with skin on
- 1 cup + 3 ½ tablespoons (150 g) all-purpose flour
- ½ cup + 1 tablespoon (75 g) whole wheat flour
- 5.3 oz (150 g) old-fashioned oats
- 1 pinch of salt
- 7.9 oz (225 g) unsalted butter, softened
- ⅓ cup + 5 ½ teaspoons (100 g) granulated sugar
- 1 tablespoon orange zest
- 4.4 oz (125 g) craisins (dried fresh cranberries)
- 1 ½ tablespoons (25 ml) orange juice
For the decoration:
- 10.5 oz (300 g) white chocolate
* If needed, please refer to Baking Conversion Charts.
Instructions
-
To roast almonds, heat the oven to 355°F (180°C). Place whole nuts on a baking sheet and roast for 10 minutes. Remove almonds from the oven and let cool. Then chop roasted nuts coarsely and set aside.
-
Increase the oven temperature to 375°F (190°C). Prepare two baking sheets covered with parchment paper.
-
To make the cookie dough, soak craisins in orange juice for 15 minutes. In a separate bowl, combine oats, chopped almonds, all-purpose flour, whole wheat flour, and salt, and set aside.
-
Place softened butter, sugar, and orange zest in the bowl of a stand mixer fitted with a paddle attachment. Cream butter mixture on medium speed for about two minutes. If needed, scrape the sides of the bowl with a rubber spatula.
-
Add the flour mixture to the butter preparation and mix on a low speed just to combine. Add the drained cranberries and mix for a few seconds (don't overmix!).
-
Transfer the cookie dough to the floured surface of a table and make a ball with your hands. You will need to add some flour to facilitate the work with the dough.
-
Take half of the dough and roll it out with a rolling pin to reach the thickness of â…• inches (0.5 cm). Cut the dough into rounds using a round cookie cutter of 2.5 inches (7 cm) in diameter. Arrange cut-out cookies on baking sheets with parchment and bake for 18 minutes until golden brown. Finish the remaining dough in the same way. Remove ready cookies from the oven and let cool on a wire rack.
-
To decorate cookies, melt white chocolate in a double boiler or a microwave. Pour one tablespoon of melted chocolate on top of each cookie and spread with the back of a spoon. Leave cookies for about one hour at room temperature for the chocolate to set.
Notes
- Beat butter, sugar, and orange zest with an electric mixer, and then mix the dough in a bowl, using a rubber spatula or a wooden spoon if you do not have a stand mixer.
- Don’t over-mix. When adding dry ingredients and soaked cranberries, mix gently until just mixed.
- Let chocolate thicken a bit if you prefer to cover cookies with a thick layer of chocolate.
- Allow the chocolate to set for a least one hour before packing cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 8.1 g
- Sodium: 67 mg
- Fat: 11.1 g
- Saturated Fat: 5.4 g
- Carbohydrates: 16.8 g
- Fiber: 1.6 g
- Protein: 2.8 g
- Cholesterol: 17 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was adapted from https://thehappyfoodie.co.uk/. It was originally published on December 02, 2018. The recipe has been revised to include improved content and photos.
Beth says
These cookies are a must have around the holidays! So delicious and perfect for gift giving!
Irina Karulina says
Beth, I have a few cookie ideas as Christmas gifts this year. Cannot choose what to make:) Maybe I will go with these Cranberry Oatmeal cookies...
Tawnie says
Can't wait to make these again and enjoy during the holidays at parties! SOOO good!
Irina Karulina says
Thank you Tawnie! I am happy to hear that you will make these cookies again:)
Beth says
These cookies look so pretty! Great for holiday parties or I'm thinking gifts for all my kids teachers!
Sapana says
These turned out amazing! Love that you used whole almonds in there - so much flavor.
Chichi says
This recipe is a keeper. Totally love it. Thanks for the tips.
Irina Karulina says
You are very welcome! Enjoy!:)
Matt Freund says
These look super yummy. I want to make these for Thanksgiving.
Irina Karulina says
Thank you! Happy baking and enjoy!:)
Anita says
These are so good. So easy to make, and really delicious. They are not only perfect for Christmas, but is perfect for gifting, or just because I'm craving it. 🙂
Irina Karulina says
Anita, thank you. I just make these cookies for every day:) I agree with you.
Tara says
Cranberries and white chocolate were made for each other. So good!
Irina Karulina says
Tara, yes, this combo is amazingly delicious!
Emily says
These are the perfect cookie for the holidays! Love the white chocolate in them!
Irina Karulina says
Emily, white chocolate on top of these cookies "completes their look and taste.":)
Veena Azmanov says
Awesome presentation and best gifting option too. These cookies have all the awesome combinations and flavors to it. I love the white chocolate frosting on the top.
Irina Karulina says
Thank you Veena. These cookies are my favorite ones.:)
Tonje says
Yum! We loved these, will be making them again!
Irina says
Thank you, Tonje, for letting me know that you enjoyed these cookies!
Sapana says
These cookies turned out delicious and were so easy to bake!
Irina says
Thank you, Sapana, for letting me know how your baking went. I am happy to hear! Thanks:)
Jennifer Allen says
I made these a few weeks ago and am making them again - they're that good! THIS time, I'm making a double batch and keeping one just for myself!
Irina says
I know, I know what you mean by taking about a double batch of cookies:) Thanks you for your comment, Jennifer:)
kim says
Yes, please! These are amazing for the holidays!
Irina says
Thank you Kim. Enjoy!:)
Sara Welch says
What a decadent cookie-perfect for the holidays! Adding this to my baking line up for Christmas, indeed!
Irina says
Thank you Sara! By the way, my baking line up is huge this holiday season:)
Patty at Spoonabilities says
I've never tried using cranberries for an oatmeal cookie! These look amazing! What a wonderful Christmas cookie!
Irina says
Geoffrey, I am happy to serve you with a great idea! Enjoy!:)
Chris Collins says
I'm an absolute sucker for oat cookies and these cranberry versions look absolutely divine!!! 🙂
Cyndy says
Cranberries always a hit around the holidays! Can't wait to make these for Christmas!
Irina says
I agree, Cyndy! Happy baking and enjoy!:)
Mary says
I'm loving the combination of cranberries and oats in these! So good!
Irina says
Thank you Mary! This combo is great in cookies. I agree:)
Mirlene says
I can't wait to build my own cookie tower using this recipe. They look too good not to make them these holidays!
Irina says
Oh, WOW! I did not build a tower while baking. It is an interesting idea! Just let me know how high will be your cookie tower! Thanks a lot.
Kerri says
I love the cranberry and chocolate combo. These were a huge hit in our house... they didn't even last a day!
Irina says
I am happy to hear that. Thanks for your comment, Kerri!
Janelle says
It is an easy recipe to follow - thank you!
Irina says
Thanks, Please, enjoy it, Janelle!
Bintu | Recipes From A Pantry says
These cookies sound absolutely amazing. I love that they're healthy too so you can indulge without any guilt. Delicious.
Charla says
We made these last year for Christmas and loved them, looking forward to making another big batch again.
Irina says
I agree that these meringue spheres are lovely to serve on the Christmas table. Thanks for your comment, Charla!
PF says
I never heard of rolling oatmeal cookie dough. Will these end up thick? Thanks.
Irina says
The baked cookies are about 1 cm thick, less than 1.5 inches.