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Soft chewy brown sugar oatmeal cookies with sweetened dried cranberries. A chewy and hearty oatmeal cookie that everyone will love! These Cranberry Oatmeal Cookies always receive 5-star reviews. You will love these Oatmeal Cranberry Cookies!
Cranberry Oatmeal Cookies
You know how I love a good cookie. That’s basically the understatement of the year — I am obsessed with COOKIES. Without a doubt, cookies are my favorite food in the world. But I am not going to waste my calories on mediocre cookies — they need to be out of this world good.
Why you will love these homemade Oatmeal Cranberry Cookies:
These Oatmeal Cookies with Cranberries are the perfect chewy oatmeal cookie. This isn’t some dry, hockey puck oatmeal cookie. I want my oatmeal cookies to be soft and chewy every time! I can’t put these oatmeal cookies down!
These cookies are a classic twist on oatmeal raisin cookies, with dried cranberries providing a tangy burst of flavor in every bite. These cookies are easy to make, and loaded with wholesome ingredients like oats, brown sugar, and warm spices. Plus, the slight chewiness of the cranberries pairs beautifully with the soft and chewy texture of the cookies.
The beauty of this cranberry oatmeal cookie is that I convince myself I could eat it for breakfast. It is hearty enough with the rolled oats to feel like a sweet breakfast treat or perfect for a snack while hiking.
Cranberry Oatmeal Cookie Ingredients:
What is the key to making the Best Cranberry Oatmeal Cookies? It is all about the ratios of butter, sugar, flour, and oats. It can’t have too much flour and oats to be too cakey or dry. It needs to be buttery with the perfect balance of sweetness. I reach for a ratio of more brown sugar to sugar since brown sugar creates a chewier texture while sugar gives those coveted crisp edges. You need both to create the perfect balance!
- Unsalted Butter: I use cold butter cut into small cubes. The butter shouldn’t be too soft or melted.
- Brown Sugar: Adds moisture and a deep caramel-like sweetness.
- Granulated Sugar: Balances the brown sugar and enhances sweetness. Make sure to pack the brown sugar in a measuring cup.
- Eggs: Bind the dough together and contribute to a soft texture. Always use large eggs in baking recipes.
- Vanilla Extract: Adds warmth and depth to the flavor.
- All-Purpose Flour: This recipe has the perfect ratio of flour and oats to keep the recipe perfectly thick yet soft and chewy.
- Baking Soda: Ensures the cookies rise slightly while baking.
- Cornstarch: Helps to thicken the cookies and keep them soft.
- Salt: Enhances the flavors and balances the sweetness.
- Old-Fashioned Oats: The star ingredient for texture and heartiness.
- Dried Cranberries: Provide a tart, chewy contrast to the sweet cookie dough. I like to use Craisins.
- Ground Cinnamon (optional): Adds a warm, cozy flavor that pairs well with cranberries.
- Optional Add-Ins: White chocolate chips, chopped nuts, or shredded coconut for extra flavor and texture.
I use rolled oats because they hold up better in these cookies than quick-cooking 5-minute oats. But you can use either one in these oatmeal cookies! I also reach for sweetened dried cranberries, like Craisins, because of their sweet chewy texture pairs well with the hearty oatmeal.
How to make Oatmeal Cranberry Cookies:
- Preheat oven to 365 degrees. In a large mixing bowl, cream butter, brown sugar, and sugar for 4 minutes or until light and fluffy. Scrape the sides of the bowl halfway through to ensure even mixing.
- Add eggs and vanilla and cream for 1 minute longer.
- Stir in flour, rolled oats, cornstarch, baking soda, and salt. Fold in dried cranberries.
- If you would like to chill the cookie dough, you can wrap the cookie dough in plastic wrap and chill for 30 minutes in the refrigerator. You can also scoop into balls and then chill in the refrigerator. If you have time, chill for 24 hours.
- Drop onto a light-colored baking sheet. Bake for 9-11 minutes or until edges starts to turn a light golden color. Don’t overbake.
Tips for Baking the Best Cranberry Oatmeal Cookies:
Chill the Dough (optional): Refrigerating the dough for 30 minutes helps prevent spreading and enhances the chewy texture.
Use Old-Fashioned Oats: These provide a better texture than quick oats, which can make the cookies too soft.
Don’t Overbake: The cookies should look slightly underdone when you take them out of the oven. They’ll firm up as they cool.
Mix-Ins: For extra flavor, try adding white chocolate chips, chopped pecans, or orange zest to complement the cranberries.
Frequently Asked Questions (FAQ’s):
1. Can I use fresh cranberries instead of dried?
Yes, but fresh cranberries will add more moisture to the dough. Chop them into small pieces and consider adding a bit more flour to balance the extra moisture. Also, dried cranberries are sweetened with sugar so if you do use fresh tart cranberries, you may want to use 3/4 cup of sugar instead of 2/3 cup.
2. How do I soften dried cranberries?
If you have dried cranberries in your pantry that are too dry and are no longer soft and chewy, you can soak them in hot water for 5-10 minutes, then drain and pat dry.
4. How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.
5. Can I make these gluten-free?
I haven’t recipe tested this particular cranberry oatmeal cookie recipe with gluten-free flour but you could try substituting the all-purpose flour with a gluten-free baking blend and ensure your oats are certified gluten-free.
Popular Cranberry Recipes:
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Cranberry Oatmeal Cookies
Equipment
Ingredients
- 1 cup Butter (cut into cubes)
- 1 cup + 2 Tablespoons Brown Sugar
- 2/3 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla
- 2 1/4 cup Flour
- 1 1/2 cup Rolled Oats
- 1/2 teaspoon Cornstarch
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 cups Sweetened Dried Cranberries (such as Craisins)
Instructions
- Preheat oven to 365 degrees. In a large mixing bowl, cream butter, brown sugar, and sugar for 4 minutes or until light and fluffy. Scrape the sides of the bowl halfway through to ensure even mixing.
- Add eggs and vanilla and cream for 1 minute longer.
- Stir in flour, rolled oats, cornstarch, baking soda, and salt. Fold in dried cranberries.
- Drop onto a light-colored baking sheet. Bake for 9-11 minutes or until edges starts to turn a light golden color. Don't overbake.
Notes
If you have dried cranberries in your pantry that are too dry and are no longer soft and chewy, you can soak them in hot water for 5-10 minutes, then drain and pat dry.
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made these cookies and they are so good!!! I will definitely be making them again. Glad I found this recipe.
I always follow a recipe to the letter the first time I make something, and I would not change a thing for this!
It would help to add to the recipe that the spoon out size is about the size of a ping pong ball,but knowing it makes 24 cookies got me there.
YUMMY!!!
I added chopped walnuts and it made these even better. Made 4 dozen.
Want to try these soon! Just wondered – should we line the baking sheets or grease them? Also, what size cookie scoop should be used? A T., 1=1/2 T., 2 T., 3 T. Thank you very much.
I’ve noticed that she will say to use parchment when it’s needed in a recipe; this one she doesn’t. I prolly did around 3 tbs.
Can I use parchment paper on cookie sheet before I drop the cookie dough. I don’t want them to burn .
I just made these with parchment, no problem
The instructions mention adding cream. Cream is not listed in your ingredients. How much?
Hi there! To “cream” is a verb so it means to mix to mix that the butter and sugar together until it is creamy. I hope that helps!
Do you use granulated sugar or powdered sugar
Granulated.
There is no cream in this recipe the instructions say to CREAM together the butter and sugars, its a term used when mixing together.
Hands down, these are the best cookies I’ve ever eaten. Made several small changes: ground 1/2 cup of the oatmeal into a fine powder; used whole wheat flour; added 1 teaspoon cinnamon; and used 2 cups of Fresh Gourmet Cranberry Pecan topping instead of Craisins. Baked as directed using a cookie scoop and two pans, rotating the pans after five minutes.
Oh my goodness these were so good! I served them right out of the oven to my landscaping crew. One said they were better than her mother’s. Now that’s a compliment. Thanks for sharing.
What type flour… self rising or plain?
I don’t bake very often but these sound really good. My husband loves oatmeal cookies and I have leftover dried cranberries from Thanksgiving so I’m going to give it a try.
We only have fresh ground whole wheat flour and I’m wondering if that will make a difference in the result. Is there anything I should do differently?
Thanks for sharing this recipe with us –
Her recipe states all purpose and cake flour , so no self rising flour is used
I love those! Very easy to make and delicious! Next time I’ll try adding white chocolate chunks, I was out today but even so it was very good, thanks a lot!
I love these! With my second batch I decided to add walnuts, orange zest, cinnamon and nutmeg. They will be my new fall cookie!
How much orange zest did you use? It sounds amazing!