Cranberry Oatmeal Cookies
These Cranberry Oatmeal Cookies are the perfect addition to your cookie tray. Packed with chewy oats, tart cranberries, and a touch of sweetness, they’re not only delicious but also easy to make, loaded with texture, and sure to be a hit with kids and adults alike!
Why you’ll love this recipe:
- Perfect texture – These cookies strike a beautiful balance between soft and chewy. The oats and dried cranberries add a satisfying chew to every bite, while the butter keeps them soft and tender.
- Festive flavor combo – The sweet-tart cranberries provide a delightful contrast to the warm, spiced oatmeal base. It’s a flavor pairing that feels cozy and just right for the holidays.
- Easy to customize – Whether you want to add a citrusy kick with orange zest, toss in some white chocolate chips, or add some chopped nuts, this recipe is endlessly adaptable. It’s a crowd-pleaser that can fit anyone’s taste preferences!
If you like oatmeal cookies, you must also try my Oatmeal Chocolate Chip Cookies, Oatmeal Raisin Cookies, and Soft and Chewy Oatmeal Scotchies.
If you like cranberry desserts, try my Cranberry Orange Muffins, Cranberry Bliss Bars, and Nantucket Cranberry Pie.
Ingredients you’ll need and why:
- All-purpose flour: Provides structure to the cookies, ensuring they hold their shape while staying tender.
- Ground cinnamon: Adds a warm, cozy spice that complements the oats and cranberries.
- Baking soda: Acts as a leavening agent, helping the cookies rise slightly and stay soft.
- Unsalted butter: Adds richness and moisture, creating a tender and flavorful cookie.
- Brown sugar: Contributes to the cookies’ chewiness and imparts a subtle caramel-like flavor.
- Granulated sugar: Balances the sweetness and adds a slight crispness to the cookie edges.
- Eggs: Bind the ingredients together and provide structure and moisture.
- Vanilla extract: Enhances the overall flavor profile with a subtle sweetness and depth.
- Rolled oats: Add texture and a nutty flavor, making the cookies hearty and satisfying.
- Dried cranberries: Provide sweet-tart bursts of flavor that balance the richness of the cookie base.
Substitutions & variations:
- Spice – Feel free to mix up the spice with a touch of ground nutmeg or cloves or use a spice mix like pumpkin pie spice or apple pie spice instead of cinnamon. You can also completely change it up and throw in some orange zest instead.
- Dried cranberries – Can be substituted with raisins, dried cherries or dried blueberries for a different fruity experience.
- Mix-ins – Feel free to add additional mix-ins like chocolate chips and/or chopped nuts for more flavor and texture.
How to make cranberry oatmeal cookies:
(The full written and printable recipe is further below.)
Step #1) Using an electric mixer or stand mixer with paddle attachment, cream the butter and sugars together. Mix in the eggs and vanilla.
Step #2) In a separate bowl, toss together the flour, cinnamon, baking soda, and salt. Slowly add to the wet ingredients, mixing on low speed.
Step #3) Fold in the rolled oats and dried cranberries until just combined.
Step #4) Drop the cookie dough 2″ apart on a cookie sheet lined with parchment paper or a silicone mat. Bake at 350F for 10 minutes.
Storing & freezing instructions:
- Storing: Allow the cookies to cool completely, then store them in an airtight container at room temperature for up to 5 days to keep them fresh and chewy.
- Freezing: Place the cookies in a freezer-safe container lined with parchment paper between layers, and store in the freezer for up to 3 months. Thaw at room temperature before serving.
Recipe FAQs:
Yes, but the texture will be slightly different—quick oats make the cookies softer and less chewy.
Not with this recipe. The fresh cranberries will release moisture and make the cookies soggy.
Absolutely! Portion the dough into balls using a cookie scoop, place them in an airtight container with a lid, and refrigerate for up to 3 days. Bake at the same temperature for 1-2 minutes longer.
If you’ve tried this Cranberry Oatmeal Cookie Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Cranberry Oatmeal Cookies
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) lightly packed brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2¼ cups (270 g) all-purpose flour
- 1 tsp ground cinnamon
- ¾ tsp baking soda
- ½ tsp salt
- 2 cups (180 g) old-fashioned or rolled oats
- 1½ cups (180 g) dried sweetened cranberries
Instructions
- Preheat oven to 350F and line 3 cookie sheets with parchment paper or silicone baking mats.
- Using an electric mixer or stand mixer with paddle attachment, cream the butter and sugars together for about 2 minutes until well combined.1 cup (226 g) unsalted butter, softened, 1 cup (200 g) lightly packed brown sugar, ½ cup (100 g) granulated sugar
- Mix in the eggs, one at a time, mixing well in between, then add in the vanilla.2 large eggs, 2 tsp vanilla extract
- In a separate bowl, toss together the flour, cinnamon, baking soda, and salt. Slowly add to the wet ingredients, mixing on low speed.2¼ cups (270 g) all-purpose flour, 1 tsp ground cinnamon, ¾ tsp baking soda, ½ tsp salt
- Fold in the rolled oats and dried cranberries until just combined. Using a medium cookie scoop or tablespoon, drop the cookie dough 2″ apart on the prepared baking sheet.2 cups (180 g) old-fashioned or rolled oats, 1½ cups (180 g) dried sweetened cranberries
- Bake for about 10 minutes or until the edges are golden brown. The middle of the cookies might still look wet. Let cool on the baking sheets for the cookies to firm up.
Notes
Recipe modified from Olive + Thyme.
These cranberry oatmeal cookies were so good. Loved how soft they are. Can I substitute with quick oats next time I make them?
Thanks and yes, you can. The texture will be softer but not as chewy.
These are one of my grandson’s favorite cookies! I make them often & keep in freezer.
Can these be frozen
yes, place the cookies in a freezer-safe container lined with parchment paper between layers, and store in the freezer for up to 3 months. Thaw at room temperature before serving.