Does your family love oatmeal cookies as much as we do? We bake so many different kinds. If you haven’t yet, try these tart and chewy cranberry oatmeal cookies.
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Why I love these cranberry oatmeal cookies…
We bake often at our house. My three teens eat a lot, and I love providing them with homemade snacks instead of spending a lot of money on junk food. Not only do we save money, but then I have control over the ingredients, and I can include whole grains like old fashioned oats.
All of us love the chewy texture of oatmeal cookies! Some of our favorites are oatmeal raisin cookies and chocolate chip oatmeal cookies. So when we want something a little different, we switch to these cranberry oatmeal cookies.
How to make Cranberry Oatmeal Cookies
These cookies are so delicious! I bet your family will love them as much as mine does. Here is the quick and easy recipe:
Cream the butter and sugars together with an electric mixer. Add the eggs and vanilla.
In a separate bowl, combine the dry ingredients (minus the oats and dried cranberries). Add dry to wet ingredients.
Add the oats and mix well. Then, add the cranberries to the oatmeal cookie batter.
Next, I use a cookie scoop to get the oatmeal cookie batter onto the baking sheet. But you don’t have to! Just use a regular spoon to make drop cranberry oatmeal cookies.
I bake using Pampered Chef stoneware because I like how it browns cookies evenly on the bottom. If you’re using traditional cookie sheets, use some parchment paper to keep the dough from sticking afterward. It makes clean-up easier, too.
After baking, I let the cookies sit about 5 minutes. Then I remove them to my favorite cooling racks. I’ve had these for 10 years now and use them often!
Where can I find dried cranberries?
I usually see cranberries in the same aisle as other dried fruits like raisins and prunes. I get mine, along with all my baking ingredients, at my weekly grocery store, Aldi.
Before you add the cranberries to the cookie dough, be sure to separate them into single pieces. Sometimes they’re stuck together in the bag!
Can I freeze oatmeal cookie dough?
You sure can! You have two options: you can bake the cookies, let them cool, and then put them in freezer bags to store for up to 3 months.
What I prefer to do is scoop the cookies onto a baking tray lined with wax paper. Then I “flash freeze” them, meaning I put them in the freezer just until they’re hard. Then I put the cookie dough balls into a freezer zipper bag to store in the freezer.
Learn more about how long to store cookies in the freezer.
What texture do Cranberry Oatmeal Cookies have?
One reason we bake (and eat) so many types of oatmeal cookies is because of their soft, chewy texture. How do you get them that way? Bake them for the right amount of time!
When baking these oatmeal cranberry cookies, plan to underbake the centers a little bit and take the cookies out of the oven once they turn golden brown. They will solidify on the baking sheet while cooling.
Then you can move them over to cooling racks. They’ll be chewy in the center with crispy edges which is just perfect!
Do you have any other cookie recipes I might like?
Absolutely! Take a peek at these favorite cookie recipes that we bake all the time at our house.
- Double Butterscotch Cookies
- Easy Recipe For Snickerdoodles
- Homemade Chocolate Chip Cookie Recipe
- Chewy & Spicy Oatmeal Raisin Cookies
- Chocolate Chip Oatmeal Cookies
Printable Cranberry Oatmeal Cookies Recipe:
Cranberry Oatmeal Cookies
Ingredients
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups old fashioned oats
- 1 cup dried cranberries
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, beat butter and sugars with electric mixer until creamy.
- Add eggs and vanilla, and beat well.
- In another bowl, combine flour, baking soda, cinnamon and salt.
- Add dry ingredient to wet ingredients, and mix well.
- Add oats and cranberries.
- Drop dough by rounded spoonfuls onto ungreased cookie sheets. Bake 8-10 minutes or until light golden brown. Cool 5 minutes before removing to cooling racks.
