Why You’ll Love This Recipe
You’ll love how easy these Oatmeal Cranberry Cookies are to make — no chilling required! The balance of hearty oats, buttery dough, and tangy cranberries creates a flavor that’s both nostalgic and fresh. They’re chewy in the center, slightly crisp on the edges, and irresistibly flavorful.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Old-fashioned rolled oats
- Baking soda
- Salt
- Ground cinnamon
- Unsalted butter, softened
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Dried cranberries
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Fold in the oats and dried cranberries until evenly distributed.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the edges are golden brown and the centers are set.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 cookies.
Preparation time: 15 minutes
Baking time: 12 minutes
Cooling time: 10 minutes
Total time: approximately 37 minutes
Variations
- Add white chocolate chips for a sweeter, dessert-style cookie.
- Substitute dried cherries or raisins for cranberries for a different fruity twist.
- Stir in chopped nuts like pecans or walnuts for extra crunch.
- Use whole wheat flour for a slightly heartier texture.
- Add a touch of orange zest for a bright, citrusy note that complements the cranberries perfectly.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a freezer-safe bag for up to 3 months. To reheat, warm a cookie in the microwave for about 10–15 seconds to bring back its soft, fresh-from-the-oven texture.
FAQs
How do I keep my oatmeal cranberry cookies soft?
Store them in an airtight container with a slice of bread — it helps maintain moisture and keeps the cookies soft.
Can I use quick oats instead of rolled oats?
Yes, but quick oats will make the texture slightly less chewy and more uniform. Rolled oats are best for a hearty texture.
Can I substitute fresh cranberries for dried ones?
You can, but reduce the amount slightly and increase the sugar a bit since fresh cranberries are tart.
Do I need to chill the dough?
No, this recipe doesn’t require chilling, but chilling for 30 minutes can help cookies bake thicker and chewier.
Can I make these cookies gluten-free?
Yes, substitute a 1:1 gluten-free flour blend and ensure your oats are certified gluten-free.
Why are my cookies spreading too much?
Your butter may have been too soft, or you may have overmixed the dough. Try chilling it briefly before baking.
Can I add chocolate chips?
Absolutely — white or dark chocolate pairs beautifully with cranberries.
How long do baked cookies last?
They last up to 5 days at room temperature or 3 months frozen.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 3 days before baking.
Are these cookies healthy?
They contain wholesome oats and fruit, but they’re still a treat — perfect for an occasional indulgence.
Conclusion
Oatmeal Cranberry Cookies offer the perfect blend of chewy texture, buttery sweetness, and tart fruitiness. They’re simple to prepare, versatile, and ideal for any occasion — from lunchbox snacks to festive dessert platters. Once you try them, they’ll quickly become one of your go-to cookie recipes.
PrintOatmeal Cranberry Cookies
