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Cranberry Oatmeal Cookies
Soft chewy brown sugar oatmeal cookies with sweetened dried cranberries. A chewy and hearty oatmeal cookie that everyone will love!
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.
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!
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.
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!
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.
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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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Ridiculously good. I think the brown sugar makes all the difference. Yum.
Thank you so much, Kara for your kind comment. I agree…brown sugar brings such flavor and a soft, chewy texture to the oatmeal cookies.
I’m not sure why but the butter and sugar mixture was very dense, not really fluffy so I added a little more butter and extra vanilla to loosen it up. I hope it worked. However, I did add in some extras like ground cardamom, cinnamon, ginger and grated orange rind to give it a little more “personality”–I like spices…lol!
These were fabulous! My family could not stop eating them. As a family we love craisens almost as much as raisens, so I compromised by adding one cup of each; so chewy and delicious!
Thank you so much for trying my cranberry oatmeal cookies. I am so happy your family loved them. You are smart to do one cup of each — I love the creativity! 🙂
This recipe is awesome! It makes about 44 cookies, I use a tablespoon scoop , and my silpat , 12 minutes in the oven, they came out perfect. I may make them for a Christmas cookie
Thank you, Kris, for making them. They make the perfect Christmas cookie. They are always such a hit when I share them with friends and family.
These were very good.
Thank you so much for trying out the oatmeal cranberry cookies! I am so glad you liked them.
FANTASTIC COOKIES!! I love the oatmeal because it gives the cookie a chewy texture. This is a amazing recipe 🙂
Thank you so much, Vanessa, for your kind words. I appreciate you trying out my cran oatmeal cookie recipe!
Awesome soft and delicious cookies. The brown sugar made these so so good.
These look great but is there a way to reduce sugar or use alternative sweeteners?
These are delicious! I got 48 good-sized cookies out of this recipe. I added white chocolate chips to the tops of one batch, which was also terrific. The dough is perfect; soft, chewy cookies with a crisp edge.
Thank you for this recipe, i have a question though: does this need to be mixed with a stand mixer? Because i don’t have 1 and the other recipes i saw requires it. Can i cream with just a whisk? Thank you in advance!
The temperature for this recipe states 365 degrees F. How do you adjust when most stoves run temps in 25 degree increments? Did you adjust the length of cooking time? Thanks
Can you freeze these they are so delicious and do you put a piece of bread in the container to keep them fresh
Hi can I use Demerara sugar instead of brown sugar for this?