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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.
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 .