Description

Oatmeal Cranberry Cookies are a delightful blend of chewy oats and tart, sweet cranberries, combined with warm cinnamon and vanilla flavors. These festive cookies are perfect for holiday gatherings or any cozy afternoon treat, offering a delicious balance of textures and flavors with a chewy, slightly spiced, and fruity bite.

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

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

Mix-ins

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

Preheat the Oven: Preheat your oven to 350°F (175°C). This ensures the cookies bake evenly and develop a nice golden brown color.
Cream the Butter and Sugars: In a large bowl, use an electric or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, incorporating air for soft, chewy cookies.
Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition, then add vanilla extract to create a smooth and aromatic dough base.
Mix Dry Ingredients: In a separate bowl, whisk together rolled oats, all-purpose flour, baking soda, cinnamon, and salt to evenly distribute the dry ingredients and avoid lumps.
Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, mixing on low speed or folding with a spatula until just combined, taking care not to overmix.
Add Cranberries and Mix-ins: Fold in the dried cranberries and any optional mix-ins like chopped nuts or chocolate chips, ensuring they are evenly distributed throughout the dough.
Scoop and Roll Dough: Using a cookie scoop or tablespoon, portion the dough into 1-inch diameter balls. Place on parchment-lined or silicone mats with about 2 inches between each for spreading.
Bake: Bake for 10-12 minutes until edges are golden brown but centers remain slightly soft, then remove from oven.
Cool and Serve: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, ensuring they set properly and don’t break.

Notes

Do not overbake to maintain chewy texture; remove cookies when edges are lightly golden.
Chilling the dough for 30 minutes before baking helps control spreading and preserves cookie shape.
Use old-fashioned rolled oats for best texture, avoiding quick oats.
Adjust sweetness by reducing sugar by 1/4 cup if desired.
Dough and baked cookies freeze well: freeze dough balls on a sheet before storing or freeze baked cookies in an airtight container for up to 3 months.
Optional variations include adding shredded coconut, using flax eggs and dairy-free butter for a vegan version, or swapping cinnamon for chai spices.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: oatmeal cranberry cookies, holiday cookies, chewy cookies, baked cookies, festive treats, cranberry recipes, oatmeal cookies, easy cookies, holiday baking