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Do you love cookies that strike the perfect balance between soft and chewy? These Oatmeal Cranberry Cookies deliver just that! With a slightly crispy exterior and a tender, chewy center, each bite is packed with the wholesome goodness of oats and the tart sweetness of dried cranberries.
These Oatmeal Cranberry Cookies Are Delicious
Oatmeal Cranberry Cookies are a delicious treat combining chewy oats with the tangy flavor of dried cranberries. They’re a family favorite in my house, especially during the holiday season, but they’re just as perfect for everyday snacking or packing into lunch boxes.
My top tips for the best oatmeal cranberry cookies:
- Use old-fashioned oats. They provide the perfect chewy texture and hold up well in the cookie dough.
- Soften your butter. Softened butter ensures the dough mixes smoothly for evenly baked cookies.
- Don’t overmix. Once the dry ingredients are added, mix just until combined to avoid tough cookies.
- Chill the dough if needed. If your dough feels too soft, chilling it for 20–30 minutes will help the cookies keep their shape while baking.
These cookies are wonderfully chewy, lightly spiced, and full of flavor. Whether you’re making them for a holiday platter or just because they’re sure to disappear quickly!
Ingredients For Cranberry Oatmeal Cookies
- Oats - Use old-fashioned oatmeal or rolled oats. The thicker oats work best in this cookie because they have a great texture. Do not use instant or one-minute oats.
- Brown sugar - the brown sugar helps keep the cookie soft and chewy
- Butter - I use salted butter. Make certain your butter is at room temperature so it can easily be mixed in with the sugar.
- Cranberries - dried sweetened cranberries
How to Make Chewy Oatmeal Cranberry Cookies
- Cream butter and sugar together
- Add eggs and vanilla
3. Add flour, baking soda, cinnamon and salt. Mix to combine
4. Mix in oats
5. Stir in cranberries
6. Use a cookie scoop or two spoons to form balls of cookie dough on an ungreased cookie sheet
7. Bake in a preheated 350° oven for 8-10 minutes
8. Allow cookies to cool on baking sheet for 1-2 minutes and then remove to a baking rack until fully cooled
Cookie Variations
- Use raisins in place of the cranberries
- Add a cup of chocolate chips
- Stir in toasted pecans or walnuts
- For a delicious twist, add orange zest to the batter
- Top unbaked cookies with a sprinkle of sea salt
Tips For Making Cranberry Oat Cookies
- Make certain your butter is at room temperature
- Whip butter for 3-4 minutes along with brown sugar
- Use real vanilla, not imitation
- Use Old Fashioned Oats - not quick-cook oats. Old-fashioned oats are thicker and hold together better in these cookies.
- Don't overbake the cookies.
Storing the cookies
These cookies are perfect for making ahead of time and freezing.
My grandmother used to make batches of cookies and freeze them. She always had cookies to serve if anyone dropped over for a visit.
My sister also freezes cookies, but not to serve to company. She likes to eat them frozen! She pulls out one at a time and eats them in their hard, frozen state.
To freeze
- Allow cookies to cool completely on a baking rack
- Place cookies in an airtight container or a freezer bag
- Arrange cookies in a single layer
- Place a piece of parchment paper or waxed paper on top of the cookies and add another layer of cookies
- Freeze the container in a flat position
- Cookies will last up to three months in a deep freezer
To thaw
- Remove cookies from freezer
- Let sit for at least 2 hours at room temperature
Recipe Faqs
Allow cookies to fully cool on baking rack. Place in an airtight container or storage bag. Store at room temperature.
Yes, these cookies freeze well. Once the cookies are fully cool, place in a freezer safe container or freezer bag and freeze for up to 3 months.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Oatmeal Cranberry Cookies
Equipment
- Measuring Cups
- Measuring Spoons
- Cookie Sheet
Ingredients
- 1 cup butter, salted (softened)
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 ¾ cups flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 cups oats
- 1 cup sweetened dried cranberries
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, cream butter until soft and light. Add brown sugar and continue mixing. Mix together until light and creamy, about 3-4 minutes.1 cup butter, salted, 1 cup brown sugar
- Add eggs and vanilla. Mix well.1 teaspoon vanilla, 2 eggs
- Add flour, baking soda, cinnamon and salt. Mix well.1 ¾ cups flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon salt
- Add oats. Mix just until combined.3 cups oats
- Fold in dried cranberries.1 cup sweetened dried cranberries
- Form small scoops of cookies. Place on an ungreased baking sheet.
- Bake in a preheated 350° F oven for 8-10 minutes.
- Allow cookies to cool for a few minutes on baking sheet and then remove to a baking rack to continue cooling.
Notes
- Make certain your butter is at room temperature
- Use real vanilla, not imitation
- Use old fashioned oats or rolled oats - not quick cook oats. Old Fashioned Oats are thicker and hold together better in these cookies.
- Add sweetened dried cranberries or raisins
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Joan says
I made these today with the sweetened cranberries I added the zest of 1 orange and they are super delicious. Love them. This is a keeper.
Kathy says
Thanks, Joan! I think I need to add orange zest to the recipe card because it sure is popular that way!
Kathy 🙂