Oatmeal Cranberry Cookies are a crowd-pleasing favorite that work for after school, the holidays, and everything in between. Hearty oats make these cookies filling while the cranberries add a bright flavor that is both sweet and tangy. This is a cookie that everyone loves.
There’s nothing quite like the smell of fresh-baked cookies. Especially when they’re oatmeal cranberry cookies.
These cookies are soft, chewy, and loaded with delicious flavors. They are the perfect cookie for any occasion.
The cranberries add a tart sweetness to the cookies that is irresistible.
These cookies will be a hit with everyone who tries them. So preheat your oven and get ready to bake up a batch of these delicious cookies.
You’ll be glad you did.
Ingredients for Making Cranberry Cookies with Oatmeal
- Butter: Use unsalted butter in this recipe and bring it to room temperature first. This will help to ensure that your cookies are nice and fluffy.
- Sugar: This recipe uses both granulated white sugar and brown sugar. The brown sugar helps to keep these cookies moist and chewy.
- Egg: Just one large egg is needed for this recipe. Bring it to room temperature with the butter.
- Vanilla Extract: Use pure vanilla extract for the best flavor.
- All-purpose flour: This is the main ingredient in the cookie dough. Be sure to measure it correctly using the spoon and level method.
- Old-fashioned oats: You’ll need 2 cups of old-fashioned oats for this recipe.
- Baking powder and baking soda: These leavening agents help the cookies to rise.
- Ground cinnamon: This spice is optional, but it gives the cookies a nice flavor.
- Salt: A little salt is needed to balance out the sweetness of the cookies.
- Dried cranberries: Be sure to chop the cranberries into small pieces, so they’re evenly distributed throughout the cookie dough. You can buy pre-sliced cranberries.
Tips, Tricks, and Variations
- We love making oatmeal cookies with cranberries, but any dried fruit will work. You can use raising to turn this into an oatmeal raisin cookie recipe. Dried cherries or apricots also work.
- Chopped pecans, walnuts, or white chocolate chips are great additions to these soft and chewy cookies.
- For a fun twist, try using flavored extract like almond or orange. Adding a teaspoon of orange zest also adds a nice pop of flavor.
Frequently Asked Questions
Can I use Fresh Cranberries?
Fresh cranberries can be used in this recipe but will not be as sweet as dried cranberries. You may want to add a little extra sugar to the dough if you use fresh cranberries.
Can I use Quick Oats?
Yes, quick oats can be used in this recipe for cranberry cookies. The cookies will be slightly more delicate.
Can I Freeze the Cookie Dough?
Yes, the cookie dough can be frozen for up to 3 months. Just scoop it into balls and place it on a baking sheet lined with wax paper. Freeze for 30 minutes, then transfer to a freezer bag. When you’re ready to bake, preheat the oven and add an extra minute or two to the bake time.
What’s the Best Way to Measure Flour?
The spoon and level method is the best way to measure flour.
This means you should use a spoon to scoop the flour into the measuring cup and then use a knife to level it off.
Do not scoop the flour directly from the container with the measuring cup, as this will pack it down, and you’ll end up with too much flour.
Tools Needed to Make This Oatmeal Cranberry Cookie Recipe
As an amazon associate, I earn from qualifying sales.
- Baking Sheet
- Parchment Paper
- Cookie Scoop
You can store these cookies in an airtight container at room temperature for up to a week.
These cookies can be frozen for up to 3 months. Place them in a freezer-safe container with a layer of wax paper between the cookies. When ready to enjoy them, let the cookies thaw at room temperature.
If your oatmeal craisin cookies have gotten a little stale, you can reheat them in a 350-degree oven for 5-7 minutes.
How to Make Cranberry Oatmeal Cookies
First, start by preheating the oven. Prepare your baking sheet by lining it with parchment paper.
If you don't have parchment paper, use a silicone mat or bake on greased cookie sheets.
In the bowl of a stand mixer with a paddle attachment or handheld electric mixer, cream butter, sugar, and brown sugar. Beat for 2 minutes until light and fluffy.
Next, add the egg and vanilla extract. Beat for another 30 seconds.
In another bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon (if using), and salt.
Slowly add the dry ingredients to the wet ingredients. Beat until just combined.
Stir in the cranberries.
Use a cookie scoop or spoon to measure out the dough. Roll it into balls and place it on the prepared baking sheet.
Pat them down slightly with your hand.
Bake for 15-18 minutes or until the cookies are lightly golden brown and set.
Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
More Cookie Recipes to Try
- Looking for a cookie with complex taste? You are going to love these Peppermint Mocha Cookies.
- Peppermint Snowball Cookies are the perfect treat when it is time to get in the spirit of the holiday season.
- Spritz Cookies with Jam are festive, fun, and so delicious!
- For a delicious cookie that you can serve throughout the year, give these Air Fryer Peanut Butter Cookies a try!
Soft and Chewy Oatmeal Cranberry Cookies
- ¾ cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups old-fashioned oats
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups chopped dried cranberries
- Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, beat together the butter, sugar, and brown sugar for 2 minutes.
- Add the egg and vanilla and beat for another 30 seconds.
- Whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt in another bowl.
- Add the dry ingredients to the butter mixture and beat until just combined. Stir in the cranberries.
- Use a cookie scoop to measure the cookies, roll them into balls, and place them on the prepared baking sheet.
- Pat them down lightly.
- Bake for 15 to 18 minutes.
- Allow to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.