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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.
I just made these cookies and they are so good!!! I will definitely be making them again. Glad I found this recipe.
I always follow a recipe to the letter the first time I make something, and I would not change a thing for this!
It would help to add to the recipe that the spoon out size is about the size of a ping pong ball,but knowing it makes 24 cookies got me there.
YUMMY!!!
I added chopped walnuts and it made these even better. Made 4 dozen.
Want to try these soon! Just wondered – should we line the baking sheets or grease them? Also, what size cookie scoop should be used? A T., 1=1/2 T., 2 T., 3 T. Thank you very much.
I’ve noticed that she will say to use parchment when it’s needed in a recipe; this one she doesn’t. I prolly did around 3 tbs.
Can I use parchment paper on cookie sheet before I drop the cookie dough. I don’t want them to burn .
I just made these with parchment, no problem
The instructions mention adding cream. Cream is not listed in your ingredients. How much?
Hi there! To “cream” is a verb so it means to mix to mix that the butter and sugar together until it is creamy. I hope that helps!
Do you use granulated sugar or powdered sugar
Granulated.
There is no cream in this recipe the instructions say to CREAM together the butter and sugars, its a term used when mixing together.
Hands down, these are the best cookies I’ve ever eaten. Made several small changes: ground 1/2 cup of the oatmeal into a fine powder; used whole wheat flour; added 1 teaspoon cinnamon; and used 2 cups of Fresh Gourmet Cranberry Pecan topping instead of Craisins. Baked as directed using a cookie scoop and two pans, rotating the pans after five minutes.
Oh my goodness these were so good! I served them right out of the oven to my landscaping crew. One said they were better than her mother’s. Now that’s a compliment. Thanks for sharing.
What type flour… self rising or plain?
I don’t bake very often but these sound really good. My husband loves oatmeal cookies and I have leftover dried cranberries from Thanksgiving so I’m going to give it a try.
We only have fresh ground whole wheat flour and I’m wondering if that will make a difference in the result. Is there anything I should do differently?
Thanks for sharing this recipe with us –
Her recipe states all purpose and cake flour , so no self rising flour is used
I love those! Very easy to make and delicious! Next time I’ll try adding white chocolate chunks, I was out today but even so it was very good, thanks a lot!
I love these! With my second batch I decided to add walnuts, orange zest, cinnamon and nutmeg. They will be my new fall cookie!
How much orange zest did you use? It sounds amazing!