These oatmeal cranberry cookies are chewy, slightly crisp at the edges, and full of sweet-tart fruit and warm oats. They smell like brown sugar and butter as they bake, and they have a comforting, chewy texture with pops of bright cranberry. They are easy to make and perfect for snacks, lunchboxes, or a holiday cookie plate.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 24 cookies
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 cookie):
- Calories per serving: 270 kcal
- Protein: 3 g
- Carbohydrates: 34 g
- Fat: 9 g
- Fiber: 2 g
- Sugar: 20 g
- Sodium: 100 mg
Why Make This Oatmeal Cranberry Cookies
These cookies blend simple pantry staples into a snack that tastes homemade and comforting. The oats give a hearty chew, the dried cranberries add bright tartness, and the brown sugar brings warm caramel notes. They bake quickly, travel well, and appeal to kids and adults. Make them when you want a reliable, crowd-pleasing cookie with a homemade look and cozy flavor.
How to Make Oatmeal Cranberry Cookies
This recipe follows classic cookie steps: cream the butter and sugars, add eggs and vanilla, combine dry ingredients, stir in oats and cranberries, and bake until golden. Work with room-temperature butter and eggs for the best texture, and don’t over-bake—pull them when the edges are set and the centers still look slightly soft for a chewy middle.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup dried cranberries
- 1/2 cup chopped nuts (optional)
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper or leave them ungreased according to your preference. Make sure the butter is softened to room temperature so it creams smoothly with the sugars.
Step 2: Mixing
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and slightly fluffy. Beat in the eggs one at a time, then stir in the vanilla. In another bowl, stir together the flour, baking soda, and salt. Gradually blend these dry ingredients into the butter mixture until just combined.
Step 3: Cooking
Mix in the oats, cranberries, and nuts if using. Drop dough by rounded tablespoonfuls onto the prepared cookie sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers look set but still a little soft.
Step 4: Finishing
Cool the cookies on the baking sheet for 2–3 minutes, then transfer them to wire racks to cool completely. The centers will firm up as they cool. Store or serve once they reach room temperature.
How to Serve Oatmeal Cranberry Cookies
Serve warm with a glass of milk or a cup of tea or coffee. They are great for lunchboxes, casual dessert plates, or as a gift tucked into a tin. For a festive touch, serve with a dollop of cream cheese frosting or alongside orange marmalade to accent the cranberry flavor.
How to Store Oatmeal Cranberry Cookies
- Room temperature: Store in an airtight container for up to 5 days. Place a slice of bread in the container to keep them soft.
- Refrigerator: Keep in an airtight container for up to 2 weeks.
- Freezer: Freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm in a low oven for a few minutes.
Expert Tips for Perfect Oatmeal Cranberry Cookies
- Use old-fashioned rolled oats for the best chew. Quick oats will make the cookies softer and less textured.
- Don’t overmix once you add the flour—overworking the dough can make cookies tough.
- If you want chewier cookies, take them out when the centers look slightly underdone; they’ll finish on the hot baking sheet.
- If the dough is too loose, chill it for 15–20 minutes to make it easier to scoop.
- For a brighter flavor, add 1 teaspoon orange zest to the dough.
- If using nuts, toast them lightly first to deepen the flavor.
Delicious Variations
- White chocolate cranberry: Stir in 1 cup white chocolate chips for a sweeter cookie.
- Orange-cranberry: Add 1 teaspoon grated orange zest for a citrus lift.
- Nut-free: Omit the nuts and add 1/4 cup sunflower seeds for crunch.
- Gluten-free: Use a 1:1 gluten-free flour blend and certified gluten-free oats.
- Reduced sugar: Replace 1/4 cup of granulated sugar with 1/4 cup applesauce; expect slightly softer cookies.
Frequently Asked Questions
Q: Can I use quick oats instead of rolled oats?
A: Yes, quick oats work, but the texture will be softer and less chewy. Rolled oats give the classic chew and appearance.
Q: Can I freeze the cookie dough?
A: Yes. Scoop balls of dough and freeze them on a tray until firm, then transfer to a freezer bag. Bake from frozen—add 1–2 minutes to the bake time.
Q: What if my cookies spread too much?
A: Make sure your butter was not too soft or melted. Chill the dough for 15–30 minutes before baking and avoid using a very warm baking sheet.
Q: How can I make these cookies chewier?
A: Use a little more brown sugar than granulated (brown sugar keeps moisture), don’t overbake, and remove them while the centers still look slightly soft.
Q: Can I substitute coconut oil for butter?
A: You can, but texture and flavor will change. Use solid coconut oil (measured solid) and expect a slightly different, coconut-forward taste and a bit more crispness.
Q: Are these cookies suitable for school lunches?
A: Yes. They pack well and stay chewy for several days in an airtight container. If your school has nut restrictions, omit nuts and use seeds or extra oats instead.
Q: How do I know when they are done?
A: Look for golden edges and set centers that still show a slight softness. They will firm as they cool on the rack.
Conclusion
These oatmeal cranberry cookies are an easy, reliable recipe that yields chewy, flavorful cookies with bright fruit notes and warm oat texture. They are great for everyday treats, holidays, and sharing. For another chewy take and more tips, see Chewy Cranberry Oatmeal Cookies | Ask Chef Dennis. Give them a try—you’ll love the aroma and the first bite.
Print
Oatmeal Cranberry Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Chewy oatmeal cookies packed with sweet-tart cranberries and warm oats, perfect for snacks, lunchboxes, or holiday cookie plates.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup dried cranberries
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper.
- Cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, stir together the flour, baking soda, and salt. Gradually blend these dry ingredients into the butter mixture until just combined.
- Mix in the oats, cranberries, and nuts if using. Drop dough by rounded tablespoonfuls onto prepared cookie sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until edges are golden brown and centers look set but slightly soft.
- Cool cookies on the baking sheet for 2–3 minutes, then transfer to wire racks to cool completely.
Notes
Serve warm with milk or tea. Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 270
- Sugar: 20g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
