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Ultimate White Chocolate Chip Cranberry Cookie Bars

Yummy, golden, chewy cookies filled with dried cranberries and white chocolate chips! To top it off, I added a drizzle of Orange Vanilla Glaze. These White Chocolate Chip Cranberry Cookie Bars are delicious and festive for the holiday season. Also, by melting the butter, there is no need for a stand mixer. The melted butter helps to create a cookie bar with chewy centers that hold well to milk dunking! This is an easy, turnkey recipe your family will love! If you are a fan of white chocolate, you will be in heaven.

Tall stack of White Chocolate Cranberry Oatmeal Cookie Bars

I love chewy Cookie Bars, and this one is so delicious. It’s firm but chewy, filling each bite with white chocolate and cranberries. You can also make this cookie bar into a cookie. In addition, if you love cookies and are making a holiday cookie tray, you might enjoy our Buttery and Thick Chocolate Chip Bars. This is one of my favorite gluten-free oatmeal cookie recipes.

  • It’s a perfect holiday treat
  • It’s a white blondie cookie bar with dried cranberries.
  • It’s an easy recipe—no mixer required.
  • One of our favorite Christmas and Holiday Cookies
  • Chewy Texture and Dunk-able Bar
  • Look beautiful on a holiday cookie platter.
  • Cookies, Cookies, Cookies! Need I say more?
  • They are deliciously gluten-free. Shhhh… No one will know.
  • Our favorite oatmeal cookie recipe!

Just a few simple ingredients

  • Old fashioned Gluten-Free Oats
  • White Chocolate Chips – we used Guittard
  • Light Brown Sugar
  • Baking Soda
  • White Sugar
  • Eggs
  • Unsalted Butter
  • Pure Vanilla Extract
  • Gluten-Free All-Purpose Flour Blend
Ingredients for Oatmeal Cookie Bars
Rolled oats, Unsalted Butter, Eggs, Cup 4 Cup Gluten-Free Flour, Dried Cranberries, White Chocolate Chips, Light Brown Sugar, White Sugar, Salt, Baking Soda, Pure Vanilla Extract

Pre-heat Oven to 350 degrees F.

  • Step 1 – Melt Butter over low heat in a saucepan and cool butter to room temperature.
  • Step 2 -Whisk cooled Butter, Eggs, Sugar, and Vanilla in a medium bowl until smooth.
  • Step 3 –Mix Gluten-Free Oats, Gluten-Free Flour, Salt, and Baking Soda in a large bowl.
  • Step 4 –Combine Wet and Dry ingredients with a wooden spoon until well blended.
  • Step 5 – Add White Chocolate Chips and Dried Cranberries Combine well, mixing all the cranberries from the bottom of the bowl.
  • Step 6. Press Cookie Dough into a 9 x 13 buttered prepared pan.
  • Step 7. Place on middle rack in preheated oven. Bake for 25 minutes until light golden brown and the toothpick test comes out clean.
  • For best results – Do not overbake. Cookies will firm up as they cool. Cool completely before cutting into bars. Run a sharp knife around the outside edge of the pan.

Optional Citrus Glaze

  • Powdered Sugar
  • Pure Vanilla Extract
  • Fresh Orange Juice

Whisk until smooth and drizzle over bars sparingly. It is sweet.

Citrus Glaze Ingredients
Powdered Sugar, Orange Juice and Pure Vanilla Extract
Powdered Sugar, Vanilla and Orange Juice in a white bowl
Powdered Sugar, Orange Juice and Pure Vanilla

Pro Tips & Tricks for Gluten-Free Cookie Bars

  • Do not use quick oats in this recipe. For best results, use Gluten-Free Old old-fashioned oats. I recommend Certified Gluten-Free Oats such as Bob’s Mill GF Oats if you are gluten intolerant.
  • Let the bars cool completely before cutting.
  • Once the cookie bars are cool, cut them into bars and store them in an airtight container. I separate the layers of bars with parchment paper. You can also freeze cookies in a freezer-safe bag.
  • Baking Time can differ depending on your oven. Observe so as not to overbake.
  • Scoop and level your flour with a knife.

FAQ’s

Can you make this bar into a cookie?

Yes! This recipe can also be made into White Chocolate Chip Cranberry Oatmeal Cookies. Use a 1/4 inch spring-loaded or medium cookie scoop and place cookie dough balls on a prepared baking sheet lined with parchment, or use a Silicon Liner.

Can I replace the White Chocolate Chips with Dark Chocolate Chips?

You can use White Chocolate, Dark Chocolate, or Milk Chocolate Chips in this Cookie Bar.

Can you use other types of dried fruit in this Oatmeal Cookie Bar Recipe?

Raisins, Craisins, or even chopped figs would be delicious in this recipe.

Can I use other types of Gluten-Free Flour in this Recipe?

I used Cup 4 Cup, but any All Purpose Measure for Measure Gluten-Free Flour will work in this recipe.

Large White Chocolate Cranberry Cookie Bar with a glass of milk

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Ultimate White Chocolate Chip Cranberry Cookie Bars

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5 from 1 review

Yummy, golden, chewy cookies filled with dried cranberries and white chocolate chips! To top it off, I added a drizzle of citrus glaze. These White Chocolate Chip Cookie Bars are delicious and festive for the holiday season. By melting the butter, there is no need for a stand mixer. The melted butter creates a cookie bar with chewy centers that hold well to milk dunking! 

 

  • Author: Sherie Friedlander
  • Prep Time: 15 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 40 Minutes
  • Yield: 12 Large Bars
  • Category: Desserts
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Old Fashioned Rolled Oats – 3 Cups

Gluten-Free Flour Blend – 1 and 1/2 Cups

Light Brown Sugar – 1 Cup

White Sugar – 1/4 Cup

Baking Soda – 1 Teaspoon

Unsalted Butter – 1 and 1/2 Sticks

Eggs – 2

Pure Vanilla Extract – 1 and 1/2 Teaspoons

Salt – 1/2 Teaspoon

Dried Cranberries – 1 Cup

White Chocolate Chips – 1 Cup (I used Guittard)

Citrus Glaze

Orange Juice – 2 Tablespoons

Pure Vanilla Extract – 1/2 Teaspoon

Powdered Sugar – 1 Cup (add more if needed to thicken)

Instructions

Pre-heat Oven to 350 degrees F. 

Step 1. – Melt Butter over low heat in a saucepan and cool to room temperature.

Step 2. -Whisk cooled Butter, Eggs, Sugar, and Vanilla in a medium bowl until smooth.

Step 3. –Mix Gluten-Free Oats, Gluten-Free Flour, Salt, and Baking Soda in a large bowl.

Step 4. –Combine Wet and Dry ingredients with a wooden spoon until well blended.

Step 5. – Add White Chocolate Chips and Dried Cranberries. Combine well.

Step 6. Press Cookie Dough into a 9 x 13 buttered prepared pan.

Step 7. Place on middle rack in preheated oven. Bake for 25 minutes until light golden brown and the toothpick test comes out clean. 

For best results – Do not overbake. Cookies will firm up as they cool. Cool completely before cutting into bars. Run a sharp knife around the outside edge of the pan.

Citrus Glaze Drizzle 

Whisk Powdered Sugar, Orange Juice, and Vanilla until smooth. Drizzle over the bars. It’s sweet, so use sparingly as desired. 

 

 

Notes

Storage – Store a batch of these cookies in an airtight container for three days on the counter or up to 3 months in the freezer.

Flour Blend – I used Cup 4 Cup Flour Blend, but Bob’s Mill Gluten Free would also work well. 

 

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