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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.
So yummy. A family favorite.
I used 2 cups of my cranberry pecan topping mix from Sam’s and a couple tsp of Salted Caramel Crown in the mix. These are easy and soo good.
Thanks for a great recipe.
switched from reciepe on ocean spray package to this reciepe. This reciepe is outstanding,Thank You.
Excellent – they are crispy on outside edges and chewy on the inside with great flavor.
Thank you so much for making my cranberry oatmeal cookies! So happy you loved them.
So good
Can I use quick oats instead of whole oats; if so, do I need to adjust the recipe?
I didn’t see anyone reply. I just used quick oats. I used cold butter and baked at 350 degrees. They came out really nice.
These cookies are amazing! So soft and chewy and flavorful. Definitely recommend.
Excellent cookies. Just the right amount of crunch with tender center. I added a couple of drops almond extract and chopped walnuts. Next batch I will add some white chocolate chips. This recipe you can add different dried fruits etc. I would use the main ingredients. Great cookie took them to a family reunion thanks
I steeped the cranberries as well and added orange oil and chopped pecans. Look delicious!
I steeped the dried cranberries in bourbon overnight. These are good!
Tammy, try adding 1 jigger (1 ounce) of your favorite alcohol directly to the butter/sugar mixture. I use whiskey, but bourbon works, too. You may need to add a tablespoon or so of extra flour, but it is really worth it!