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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,m making my second batch of these today. That is how good they are!
Made these last night….love them!!!!
Thank you for another great cookie MH❤️
Good morning! Every time I make one of your cookie recipes, they spread like crazy. I follow the recipe to a T and have checked my oven and even had the sensor replaced. I just don’t know what I’m doing wrong. I don’t have issues with any other recipes and it’s maddening ‘cause your recipes are clearly beloved, so I know it’s not you either! I just made these cranberry ones and again, they spread and flattened out. I even chilled the dough for 24 hours. I’m at a loss. One last idea though: Can you tell me how you measure your flour? I do it by weight (30g per quarter cup), but I’m wondering if you don’t so maybe my “cup” is less than your cup? Please help. I want to make your cookies so badly!
The same thing happened to me and the cause was expired baking soda (leavening agent).
Hi Erin. I’m not a professional baker but I do remember one telling me it had to do with your butter. Is it room temperature? I just pulled first batch out and they look good, no spread.
Do they freeze well
Your cranberry oatmeal cookies say add cream in the directions but I dont seem cream in the ingredients. How much
Hi Jeanne! “Cream” is actually a verb in this sentence meaning to “cream” also known as “whip” or “beat” the butter and sugars together. I hope that helps!
These are so festive and good. I love the craisins in them. Yum!!!
Amazing to the point that if I have one more request to make these, I might say NO! I use this recipe alone, add white chocolate or use it as my oatmeal raisin cookie recipe (sub raisins for cranberries and add cinnamon). It’s so versatile! 😋
These cookies are a hit! I would not change one thing in the recipe. Have added to my Christmas cookie list! Thank you for sharing.
This recipe is a huge hit with my family. I make the dough up and freeze individual cookie dough scoops balls. Bake at 350* for 14 minutes.
Great flavor. However, mix was dry, added 2 oz. Warm water to mix. Easy recipe.