White Chocolate Oatmeal Cookies with Craisins
Last Updated on March 5, 2025 by Annie
A rich brown sugar cookie laced with oatmeal and studded with white chocolate chips and craisins make these White Chocolate Oatmeal Cookies with Craisins an irresistible treat. Chewy in all the right ways, these dairy-free oatmeal cookies are sure to satisfy!
I think oatmeal cookies get a bad wrap. Probably because most people experience a dried out, hard cookie with sad raisins, little to no cinnamon, and rarely any chocolate.
When done right, an oatmeal cookie packs in so much texture and flavor. I believe these white chocolate oatmeal cookies with craisins get it right.
The whole oats give the cookies a nutty texture while remaining nut-free. The brown sugar adds a soft and chewy finish to the cookie while the craisins bring in a bright tart flavor.
Maybe it’s the recent update to the Cowboy Cookies post that has me going to bat for the humble oatmeal cookieor maybe I am just in my oatmeal cookie era, but these white chocolate studded cookies are not ones you want to pass on.
Why We Love White Chocolate Oatmeal Cookies
Truly nothing beats a warm cookie fresh out of the oven. Some of the reasons we love making these oatmeal white chocolate chip cookies include:
- Chewy texture. They have the perfect oatmeal cookie texture, soft and chewy even after cooling.
- Tart and sweet. The craisins give the cookie a sharp tart flavor while the white chocolate chips have a sweet burst of flavor that balances out the craisins.
Dairy-Free Changes to Oatmeal Cookies with White Chocolate Chips
There are two ingredients you will want to make sure are dairy-free when you are making this oatmeal cookie recipe.
- Plant-based butter– In place of a traditional butter, use a plant-based butter. I prefer to use one that is already wrapped into baking sticks like Country Crock.
- Dairy-free chocolate chips– For these cookies to be dairy-free ensure you are using plant-based white chocolate chips. Some brands I have tried and liked include:
How to Make White Chocolate Oatmeal Cookies with Craisins
Ingredients You’ll Need
- Plant-based butter– Softened to room temperature.
- Egg– Binds the cookies, also softened to room temperature.
- Flour– All purpose flour will hit the spot in this recipe.
- Oatmeal– Old fashioned oats give these cookies that nutty chewy texture you are looking for in an oatmeal cookie.
- Spices– Baking soda, salt, and cinnamon add flavor and rise to these cookies.
- Brown sugar– I opted for a light brown sugar to give a chewy sweetness to the cookie.
- Vanilla– For a boost of flavor.
- White chocolate chips– Be sure to use a dairy-free white chocolate chip. I used Enjoy Life mini white chocolate chips in this recipe.
- Craisins– For a tart and chewy addition to your oatmeal cookie.
Step-by-Step Directions for White Chocolate Oatmeal Cookies with Craisins
- Pull ingredients out: Allow the plant-butter and egg to come to room temperature.
- Prepare for baking: Preheat the oven to 360°F and line a baking sheet with parchment paper or a non-stick mat.
- Mix dry ingredients: In a medium sized mixing bowl, stir together flour, oats, baking soda, salt, and cinnamon. Set aside for later.
- Cream butter + sugar: In the base of a stand mixer fitted with a paddle attachment, cream plant butter and brown sugar until light and fluffy.
- Add remaining wet ingredients: Next add the egg and vanilla and mix until combined.
- Spoon in dry ingredients: Crank the mixer to low, and slowly spoon in the oatmeal mixture until just combined.
- Fold in chocolate + craisins: Remove the bowl from the mixer and fold in white chocolate chips and craisins until well mixed throughout the dough.
- Scoop dough: Using a cookie scoop, scoop the dough into balls.
- Bake: Place the balls on a lined baking sheet and bake in the preheated oven for 12 minutes.
- Remove from the oven. The cookies will have spread a bit, I like to use my largest rimmed cup or mug to help re-shape the cookies before they fully cool.
- Reshape cookies: Place the large rimmed cup or mug over the cookie, swirl the cookie around under the cup until the edges have rounded.
- Cool: Repeat with the remaining cookies and allow to cool about 3 minutes before transferring to a cooling rack to completely cool.
Helpful Kitchen Tools
When you are ready to whip up a batch of these white chocolate chip oatmeal cookies with craisins, here are a few kitchen tools you might find helpful along the way.
- Cookie Scoop– I use this to scoop the cookie dough for consistent sized cookies.
- Silicone Mat– This lines the cookie sheet and keeps the cookies from sticking.
- Rimmed Cookie Sheet– Used for baking these chewy oatmeal white chocolate chip cookies to perfection.
Serving White Chocolate Oatmeal Cookies with Craisins
Oh the ways you can dish out these cookies is absolutely sinful. Some of my favorite ways to indulge in these cookies include:
- Warm with a cup of non-dairy milk
- Sandwiched with a scoop of vegan vanilla ice cream in the middle
- Made into oatmeal cookie sandwiches with marshmallow fluff filling
- With my afternoon cup of vanilla protein coffee
Storing, Freezing, and Reheating Tips
To store these oatmeal white chocolate chip cookies with craisins, simply allow the cookies to cool completely and place in an air tight container at room temperature for up to 5 days.
These oatmeal cookies also make a wonderful freezer cookie dough to have on hand at a moments notice. To freeze the dough simply:
- Scoop the dough into balls and place on a parchment paper lined cookie sheet for at least 30 minutes.
- Transfer the balls to a freezer safe container or Ziplock bag.
- Remove the desired number when you are ready to bake and place on a lined baking sheet.
- Allow to thaw about 10-15 minutes (roughly the time it takes for the oven to preheat).
- Bake at 360°F for about 12-13 minutes.
Oatmeal Cookies to Make Next
Craving more cozy oatmeal cookies? Here are some of my favorite oat based cookies to make next.
- Peanut Butter Chocolate Chip Oatmeal Cookies
- Vegan Peanut Butter Oatmeal Cookies
- Pumpkin Spice Oatmeal Cream Pies
If you tried this oatmeal white chocolate cookie with craisins recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
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White Chocolate Oatmeal Cookies with Craisins
Chewy, dairy-free oatmeal cookies studded with white chocolate chips and craisins make the perfect treat for the oatmeal cookie lovers in your life.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- ½ cup Vegan Butter (room temperature)
- 1 Egg (room temperature )
- ¾ cup Flour (all purpose)
- ¾ cup Old Fashioned Oats
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ¼ teaspoon Cinnamon
- ¾ cup Brown Sugar (light)
- 1 teaspoon Vanilla
- ½ cup White Chocolate Chips
- ¾ cup Craisins
Instructions
- Allow ½ cup plant-butter and 1 egg to come to room temperature.
- Preheat the oven to 360°F and line a baking sheet with parchment paper or a non-stick mat.
- In a medium sized mixing bowl, stir together ¾ cup flour, ¾ cup oats, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon. Set aside for later.
- In the base of a stand mixer fitted with a paddle attachment, cream plant butter and ¾ cup brown sugar until light and fluffy.
- Next add the egg and 1 teaspoon vanilla and mix until combined.
- Crank the mixer to low, and slowly spoon in the oatmeal mixture until just combined.
- Remove the bowl from the mixer and fold in ½ cup white chocolate chips and ¾ cup craisins until well mixed throughout the dough.
- Using a cookie scoop, scoop the dough into balls.
- Place the balls on a lined baking sheet and bake in the preheated oven for 12 minutes.
- Remove from the oven. The cookies will have spread a bit, I like to use my largest rimmed cup or mug to help re-shape the cookies before they fully cool.
- Place the large rimmed cup or mug over the cookie, swirl the cookie around under the cup until the edges have rounded.
- Repeat with the remaining cookies and allow to cool about 3 minutes before transferring to a cooling rack to completely cool.
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