These cranberry oatmeal cookies are everything I love in a sweet treat. They’re chewy, buttery, and just the right mix of sweet and nutty.
Every bite delivers a delightful blend of oats, warm cinnamon, and bursts of tart cranberry goodness.
From holiday gatherings to book clubs, these cookies deliver every time.
Why You’ll Love These Cranberry Oatmeal Cookies
Soft & Chewy Texture: You really can’t beat the chew of oatmeal cookies. And since these are slightly underbaked, they’re perfectly tender, too.
Easy Preparation: This recipe is quick to prepare with straightforward steps and everyday ingredients.
Festive Appeal: The vibrant red cranberries and rustic oats make these cookies a visually striking addition to any holiday dessert table.
Cost-Effective: Making these cookies at home is more economical than purchasing similar gourmet cookies. But they definitely taste like they came from a bakery!
Ingredients
- Old-Fashioned Oats: Whole grain oats that have been rolled flat, creating a hearty, chewy texture. Don’t use quick-oats, as they will soften too much.
- Dried Cranberries: Add a chewy texture and bright bursts of flavor.
- All-Purpose Flour & Baking Soda: The flour provides structure, and baking soda helps the cookies rise and spread properly.
- Ground Cinnamon, Vanilla & Salt: For warmth and balance.
- Unsalted Butter: Creates a rich, tender texture and provides essential moisture.
- Light Brown & Granulated Sugar: Brown sugar adds moisture and caramel notes, while granulated sugar helps create crispy edges and proper spreading.
- Eggs: Act as a binding agent while providing structure and richness to the cookie dough.
How to Make Cranberry Oatmeal Cookies
Made with old-fashioned oats for that perfect homestyle texture, these cookies strike the ideal balance between wholesome and indulgent.
And whether you’re an experienced baker or just starting out, they never fail to bring smiles and empty plates.
Here’s how to make them:
1. PREHEAT the oven to 375°F. Line two baking sheets with parchment paper.
2. WHISK the flour, cinnamon, baking soda, and salt in a medium bowl. Set aside.
3. BEAT the butter, brown sugar, and granulated sugar until light and fluffy. Blend in the egg, yolks, and vanilla until smooth.
4. ADD the dry ingredients in two parts, mixing until just combined after each addition.
5. FOLD in the cranberries and oats until evenly mixed.
6. SCOOP heaped tablespoon-sized balls of dough onto the sheets, 2 inches apart. Chill unused dough.
7. BAKE for 9–11 minutes, until edges are golden and centers look set but soft.
8. COOL on the sheets for 5 minutes, then transfer to a rack. Enjoy!
Tips For the Best Cranberry Oatmeal Cookies
I’m officially dubbing these cranberry oatmeal cookies my go-to for cozy vibes in cookie form.
And luckily for you, I’ve made them so many times that I have a bunch of handy dandy tips!
- Oats selection. As mentioned, you need old-fashioned rolled oats, not quick or instant oats. The latter won’t give you the same chew or structure.
- Cranberry choice. Use dried cranberries (Craisins) only – fresh cranberries won’t work in this recipe. Dried blueberries would also work well!
- Measure accurately. Fluff the flour, spoon it into the cup, then level it off with a knife. If you scoop it from the bag, you’ll pack too much in.
- Butter softening hack. Pour hot water into a large bowl. Let it sit for a minute, then pour out the water. Place the bowl over the butter, and it’ll soften in a few minutes.
- Proper mixing technique. Beat butter and sugars for 3-4 minutes until light and fluffy, scraping the bottom and sides frequently for even distribution.
- Add a touch of orange. Beat 1-2 teaspoons of freshly grated orange zest with the butter and sugars.
- Chill dough. If it seems very soft, refrigerate the dough for 30 minutes to prevent excessive spreading.
How to Store
Making these cookies feels like a ritual: the warm cinnamon smell filling the kitchen and sneaking a bite of dough before it bakes (a must)…I’m drooling!
They don’t last long in my house. But if you have leftovers, here’s what to do:
To Make Ahead: Roll the dough into balls, freeze on a baking sheet, then transfer to freezer bags for 2-3 months. Bake straight from frozen, adding 1-2 minutes to baking time.
To Store: Keep cranberry oatmeal cookies in an airtight container at room temperature for one week or in the fridge for two weeks.
To Freeze: Flash freeze cooled cookies until solid then move to a freezer bag for up to three months. Thaw at room temperature before serving.
More Soft and Chewy Cookies You’ll Love
Chocolate Monster Cookies
Gingerbread Latte Cookies
Cinnamon Roll Cookies
Toffee Doodle Cookies
Cranberry Oatmeal Cookies
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kcalThese chewy cranberry oatmeal cookies are packed with dried fruit, warm cinnamon, and hearty oats. They’re easy to make and perfect for the cozy season!
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
1 large egg + 2 egg yolks
2 teaspoons pure vanilla extract
1 1/2 cups dried cranberries
3 cups old-fashioned oats
Instructions
- Preheat the oven to 375°F. Line two large baking sheets with parchment paper.
- In a medium bowl, whisk the flour, cinnamon, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy.
- Reduce the speed to low and blend in the egg, yolks, and vanilla one at a time until smooth. Scrape the sides and bottom of the bowl as needed.
- Gradually add the dry ingredients to the wet mixture in two parts, mixing until just combined after each addition.
- Gently fold in the dried cranberries and oats until evenly distributed.
- Portion the dough into heaped tablespoon-sized balls and arrange on the cookie sheets with 2 inches between. Cover and chill any dough not being baked.
- Bake for 9-11 minutes, or until the edges are lightly golden and the centers appear set but still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
Notes
- Slightly underbake the cookies if you want them chewier. Take them out of the oven when the edges are set, but the centers still look slightly soft.
- For crispier cookies, flatten the dough slightly with the bottom of a glass before baking and bake for an extra 1-2 minutes.
- Add 1 cup chopped pecans or white chocolate chips for texture and flavor.
