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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.
Going to try this recipe for Christmas. Do I use all purpose flour or self rising?
This is the BEST cookie recipe I have found in a very long time!
These are delicious. I’ve made these several times, sometimes with raisins instead.
You didn’t state whether you used salted or unsalted. Was it suppose to be room temperature?
I thought the butter for cookies had to be room temperature.
Thanks,
The whole family and several guests loved them. I used a heaping tbsp and 10 minute bake time.
They are light and crispy on the bottom and chewy in the middle. They are exactly what the recipe says they are. Yum!
yes very yes very easy recipe!
I also added some dried cherries and chopped nuts and chocolate chips.
They were so good, the whole batch were gone in two days.
My family loved them.
Made this recipe this rainy afternoon. The only changes made were: added a little cinnamon to the dry ingredients; had one cup of dried cranberries, then used half cup each of semi sweet chocolate chips and white baking morsels. You make do with whay you have in the cupboard.
Yummy recipe!! I substituted coconut sugar for the white sugar. Froze a bunch after baking, omg, so good after defrosted and while still cold.
I recently tried the cranberry oatmeal cookies. They were AWESOME! I would normally buy these at a local food store but they haven’t had them in several years. When I saw this recipe I had to try them. They are soft and chewy and hold up well in a container, if they last that long. This is now my go to recipe. Thank you .