Meet your new easy cookie
These Cranberry Oatmeal Cookies are chewy, lightly spiced, and sweet with a bit of tart from the cranberries. They come together with common pantry ingredients and bake quickly. If you like simple oatmeal cookies with bright flavor, this is a great pick. For another oatmeal twist, check this chocolate-chip pumpkin oatmeal cookies idea.
Why you’ll want to bake these
- They are quick to make and forgiving.
- The oats give chew and texture.
- Dried cranberries add a bright, fruity bite.
- They store well, so you can make a batch and enjoy them all week.
How to make Cranberry Oatmeal Cookies step by step
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, add 1 cup slightly softened unsalted butter and 1 ½ cups brown sugar. Cream them at high speed until light and fluffy, about 3–5 minutes. Scrape the sides and bottom of the bowl as needed. Be careful: if the butter gets too warm the cookies will spread.
- Add 2 large eggs and 1 teaspoon vanilla extract. Beat on low, then increase to high until the mixture is light and fluffy. Scrape the bowl as needed.
- Add 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and ½ teaspoon table salt. Mix on low until just combined.
- Fold in 2 cups old fashioned oats and 1 ½ cups dried cranberries by hand. Mix just enough to incorporate. For a different oat texture, you can look at this coconut-oatmeal cookies for ideas on mixing in extras.
- Scoop about 2 tablespoons of dough per cookie and place them 2–3 inches apart on the prepared sheet.
- Bake on the center rack for 8–10 minutes, or until the edges are lightly golden. Keep an eye so they don’t overbake.
- Let the cookies cool on the pan 2–3 minutes, then transfer to a wire rack to finish cooling.
- Repeat until all dough is used. Keep unused cookie dough refrigerated while you bake the rest.
- Store cooled cookies in an airtight container at room temperature for up to 7 days.
Ingredients you’ll need
- 1 cup unsalted butter (slightly softened)
- 1 ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ¾ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp table salt
- 2 cups old fashioned oats
- 1 ½ cups dried cranberries
Quick serving ideas for these cookies
Serve them warm or at room temperature. They make a nice snack, a quick breakfast with a cup of yogurt, or a sweet finish after a casual meal.
Best way to store your batch
- At room temperature: airtight container up to 7 days.
- In the fridge: up to 2 weeks (keep airtight so they don’t dry out).
- To freeze: layer cookies with parchment in a freezer container for up to 2 months. Thaw at room temperature.
Small tricks to get them perfect every time
- Use butter that is slightly softened, not melted. Too-soft butter makes the cookies spread.
- Measure flour by spooning into the cup and leveling — packed flour makes dense cookies.
- Chill dough briefly if your kitchen is warm; this helps shape.
- For chewier texture, press the dough slightly flat before baking.
- Try warming raisins or other mix-ins in warm water and patting dry before folding in to plump them. For inspiration on thicker, chewier oatmeal styles, see this thick chewy chai oatmeal cookies recipe.
Easy ways to vary the recipe
- Add 1/2 cup chopped nuts (walnuts or pecans).
- Swap 1/2 cup oats for quick oats for a softer texture.
- Replace dried cranberries with raisins or chopped dried apricots.
- Stir in 1/2 cup white chocolate chips for extra sweetness.
- Add a pinch of nutmeg or 1/2 teaspoon ginger for warmer spice.
Nutrition snapshot (approximate)
Estimated per cookie (makes about 24 cookies):
- Calories: ~200 kcal
- Fat: ~8–9 g
- Carbohydrates: ~29 g
- Sugar: ~14 g
- Protein: ~3 g
- Fiber: ~2–3 g
These are rough estimates and will vary with cookie size and exact ingredient brands.
Family-friendly serving suggestions
- Pack one with a lunchbox for school or work.
- Place a small plate of cookies with fruit for an easy after-school snack.
- Make a cookie platter for a casual family gathering.
What to drink or serve with the cookies
- Milk (classic choice)
- Hot coffee or latte
- Black tea or chai for a spiced contrast
- Plain yogurt or sliced apples for a lighter pairing
Frequently Asked Questions
Q: Can I use quick oats instead of old fashioned oats?
A: Yes. Quick oats make a softer cookie. Using old fashioned oats gives more chew and texture.
Q: How can I stop the cookies from spreading?
A: Make sure the butter is only slightly softened, not warm or melted. Chill the dough 15–30 minutes if your kitchen is hot.
Q: Can I make the dough ahead of time?
A: Yes. You can refrigerate the dough in a covered bowl for up to 48 hours, or freeze portions for up to 2 months.
Q: How do I keep cookies soft for longer?
A: Store them in an airtight container with a slice of bread; the bread helps keep them soft.
Q: Can I reduce the sugar?
A: You can reduce brown sugar slightly, but the texture and spread may change. Try reducing by 1/4 cup and test one batch.
Conclusion
If you want more cranberry oatmeal ideas or inspiration, check these recipes: Cranberry Oatmeal Cookies Recipe, Chewy Cranberry Oatmeal Cookies, and Oatmeal Cranberry Cookies.
Cranberry Oatmeal Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter (slightly softened) Use butter that is slightly softened, not melted.
- 1.5 cups brown sugar Packed brown sugar will affect the texture.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.75 cups all-purpose flour Measure flour by spooning into the cup and leveling.
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.5 teaspoon table salt
- 2 cups old fashioned oats
- 1.5 cups dried cranberries
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, add the softened butter and brown sugar. Cream them at high speed until light and fluffy, about 3–5 minutes. Scrape the sides and bottom of the bowl as needed.
- Add the eggs and vanilla extract. Beat on low, then increase to high until the mixture is light and fluffy. Scrape the bowl as needed.
- Add the flour, baking soda, cinnamon, and salt. Mix on low until just combined.
- Fold in the oats and dried cranberries by hand, mixing just enough to incorporate.
Baking
- Scoop about 2 tablespoons of dough per cookie and place them 2–3 inches apart on the prepared sheet.
- Bake on the center rack for 8–10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the pan for 2–3 minutes, then transfer to a wire rack to cool completely.
