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
Ingredients
- 1 cup Butter (cut into cubes)
- 1 cup + 2 Tablespoons Brown Sugar
- ⅔ cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla
- 2 ¼ cup Flour
- 1 ½ cup Rolled Oats
- ½ teaspoon Cornstarch
- 1 teaspoon Baking Soda
- ½ 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.
Vanessa
FANTASTIC COOKIES!! I love the oatmeal because it gives the cookie a chewy texture. This is a amazing recipe 🙂
Modern Honey
Thank you so much, Vanessa, for your kind words. I appreciate you trying out my cran oatmeal cookie recipe!
Greg bayramian
Awesome soft and delicious cookies. The brown sugar made these so so good.
Sue
These were very good.
Modern Honey
Thank you so much for trying out the oatmeal cranberry cookies! I am so glad you liked them.
Kris
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
Modern Honey
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.
Devi
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!
Modern Honey
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! 🙂
Kara
Ridiculously good. I think the brown sugar makes all the difference. Yum.
Modern Honey
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.
Terri Clark-Kveton
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!
Josephine
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 .
Tarcela
Yummy recipe!! I substituted coconut sugar for the white sugar. Froze a bunch after baking, omg, so good after defrosted and while still cold.
Dolores
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.
Judi
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.
Janine Mosher
yes very yes very easy recipe!
Vmcelr
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!
Linda
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,
joel
These are delicious. I've made these several times, sometimes with raisins instead.
Sandra Smith
This is the BEST cookie recipe I have found in a very long time!
Constance
Going to try this recipe for Christmas. Do I use all purpose flour or self rising?