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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.
An Internet recipe that’s actually really good. I’m no cookie baker but these came out wonderfully!
Cooked for 12 minutes and I questioned if they were done; I pulled them out of the oven anyway as the edges were slightly brown. Glad I did as they were perfect.
yes this recipe mentions cream in the instruction but it is not mentioned in the recipe. how much cream???
Hi there! It is actually a verb — it means to “beat” or “cream” the butter and sugar together. Hope that helps!
do you use infant oatmeal or old fashion?
In her comments about the cookie before the recipe she stated she used rolled oats (old fashioned)
Absolutely perfect cookies! The texture is so good, soft in the middle and chewy/crispy on the outside – so delicious! Also, I am at about 6000 feet elevation and I didn’t need to make any adjustments.
Delicious cookie! I cut recipe in half for 12 very nice size cookies. I used coconut sugar in place of regular sugar and I also added 1/2 tsp each of cinnamon and cloves. Yummy and they come out the perfect mix of crisp on edges and soft in center. 213 calories per cookie
hi, I just read your post regarding the cranberry-oatmeal cookies at modernhoney.com.
You mention that you used coconut sugar in place of the regular sugar and I have a question
for you about that.
This recipe calls for brown sugar as well as white sugar, did you swap both sugars with coconut sugar,
or just the white sugar? Also was it an even swap, measure for measure?
So yummy! I tried to make these in a time crunch and only had frozen butter that I had to try to thaw quickly, so it ended up being more melted butter than it should have been probably, so these cookies ended up being a little flatter than the picture but OH WELL because they were absolutely divine! I doubled the recipe, and stayed at two cups Craisins and they were absolutely perfect! Will definitely make these again, I can’t wait to see how great they are when I have the butter at the right temp!
Can I use apple sauce instead of butter to make them less fattening?
I can’t rave enough about them. My husband is quite picky and he can’t stop eating them.
I’ve made many of your recipes and you never disappoint.
Happy Easter and thanks for sharing
They are fantastic
Just one word..YUM!!! These cranberry oatmeal cookies were a big hit with my friends and me!! They were chewy and moist even after several days in a tightly sealed container. I used the trick of adding a piece of bread to the container of cookies, and that also helped them remain fresh. Cook them as described, but watch your cooking times with your particular oven. Definitely will be making these again. Thank you for a delicious cookie recipe!!
These are excellent! Amazing recipe. I’m not much of a baker and I thought the dough was quite thick or that I had over mixed but I kept going. I also thought they were under baked but I pulled them out as stated when edges are just turning brown. They came out PERFECT!! I will be making these frequently. Follow recipe exactly and you will have a wonderful, soft, cranberry and oatmeal cookie!
What size? Tsp? Tbsp? larger? Thanks.
I am having this issue too. It looks like they are still raw in the middle, so I may have made them too big. A little instruction on the size would be helpful.
So good. They turned out perfect. I baked for 9 mins and followed the recipe exactly.
Will use her recipe but I sure wished she relied you and said how much of the mixture is needed for each cookie. Do we need to flatten it out or the heat would do that? As she could say how many cookies the recipe will make.
I put a little twist on the recipe and took one large ripe orange zested and squeezed the juice for 1/4 cup of orange and the zest in the mix, turned out really good.
Did the extra 1/4 cup liquid (orange juice) change the consistency? Or did you cut down on something else?
I did the same it gave a nice little spark to a already delicious cookie