Dessert

Oatmeal Cranberry Cookies: A Holiday Treat for Every Occasion Recipe

Name: Oatmeal Cranberry Cookies: A Holiday Treat for Every Occasion Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups rolled oats; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup dried cranberries; Optional: 1/2 cup chopped nuts (walnuts, pecans, or almonds); Optional: 1/2 cup white chocolate chips or dark chocolate chips

ByMatteo Rossi November 5, 2025November 5, 2025

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Introduction

There’s something magical about the comforting aroma of freshly baked cookies, especially when they’re filled with the sweet tang of cranberries and the hearty texture of oats. Oatmeal cranberry cookies are the perfect treat for the holiday season, combining chewy, sweet, and a little bit tart flavors. Whether for Thanksgiving, Christmas, or a cozy afternoon indulgence, these cookies delight the taste buds and impress guests.

The image shows a stack of five round oatmeal cookies with visible dried cranberries and oats throughout. The cookies are golden brown with a rough, crumbly texture, and a few dried cranberries are scattered on the white marbled surface near the base of the stack. The lighting highlights the cookies' crunchy edges and slightly chewy centers. The background is softly blurred, focusing attention on the cookies in the center. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup dried cranberries
Optional: 1/2 cup chopped nuts (walnuts, pecans, or almonds)
Optional: 1/2 cup white chocolate chips or dark chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) to ensure even baking and a golden brown finish.
Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, incorporating air for soft and chewy cookies.
Step 3: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract for a smooth and aromatic dough.
Step 4: In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, cinnamon, and salt to evenly distribute dry ingredients and prevent clumps.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Avoid overmixing.
Step 6: Fold in the dried cranberries and any optional mix-ins such as nuts or chocolate chips until evenly distributed throughout the dough.
Step 7: Use a cookie scoop or tablespoon to portion dough into 1-inch balls, placing them 2 inches apart on a baking sheet lined with parchment paper or a silicone mat.
Step 8: Bake for 10-12 minutes until edges are golden but centers still look slightly soft, as they will firm up while cooling.
Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

Chill the dough for 30 minutes before baking to help cookies hold their shape and prevent spreading.
Use old-fashioned rolled oats instead of quick oats for a heartier texture.
Reduce sugar by 1/4 cup for a less sweet cookie.
Try adding 1/2 cup shredded coconut for a tropical flavor twist.
Make a vegan version using dairy-free butter and flax eggs (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 mins).
Swap cinnamon for chai spice blend for a warming spiced flavor.
Freeze dough balls on a baking sheet, then store in a freezer bag for quick baking later.

Storage

Store leftover cookies in an airtight container at room temperature for up to 5 days. To freeze the dough, place cookie dough balls on a baking sheet until solid, transfer to a freezer bag, and bake from frozen with an extra 2-3 minutes added to baking time. Baked cookies freeze well for up to 3 months; reheat in a warm oven for 5-10 minutes or microwave for 20 seconds.

How to Serve

A stack of five oatmeal cookies is shown on a white plate, each cookie golden brown with a rough texture and embedded with shiny dark red cranberries. The cookies have visible oat flakes scattered on top, adding a chunky, rustic look. The plate rests on a white marbled surface with soft natural light highlighting the crumbly edges and moist spots of the fruit. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of dried?

Fresh cranberries are too tart and moist for this recipe, so dried cranberries are best for the right texture and sweetness balance.

Can I make these cookies gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend and use certified gluten-free oats to make this recipe gluten-free.

How do I prevent the cookies from spreading too much?

Chilling the dough before baking and avoiding excess butter helps prevent the cookies from spreading too much.

Can I make these cookies ahead of time?

Absolutely. The dough can be chilled in the fridge for up to 3 days or frozen for longer storage before baking.

What other mix-ins can I use?

Feel free to add white or dark chocolate chips, chopped nuts, or even orange zest for a fresh twist on the flavor.

Matteo Rossi