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Square side shot of chewy oatmeal cranberry cookies on a red and white plate.
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Oatmeal Cranberry Cookies

Thick, soft, and chewy oatmeal cranberry cookies are packed with oats, brown sugar, and dried fruit for the perfect bite. They're simple, freezer-friendly, and perfect for gifting!
Course Cookies, Dessert
Cuisine American
Keyword chewy oatmeal cranberry cookies, oatmeal cookies with cranberries, oatmeal cranberry cookies, soft oatmeal cranberry cookies
Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings 45 cookies
Calories 128kcal
Author Blair Lonergan

Equipment

  • baking sheet
  • parchment paper
  • electric mixer
  • wire cooling rack

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 ½ cups sweetened dried cranberries (such as Craisins)
  • 4 cups rolled oats (“old fashioned oats”)

Instructions

  • Preheat the oven to 350°F. Line cookie sheets with parchment or silicone mats.
  • In a large bowl, use an electric mixer on medium speed to cream together the butter and sugar until light and fluffy, about 2-3 minutes.
    Butter and brown sugar creamed together.
  • Add the eggs, one at a time, mixing well after each addition, until completely combined. Scrape down the sides of the bowl, as necessary. Mix in the vanilla extract.
    Cookie dough after adding eggs and wet ingredients.
  • In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
    Whisking together dry ingredients.
  • Add the dry ingredients to the wet ingredients. Mix on low speed, just until combined, scraping down the sides of the bowl as needed.
    Cookie dough in a stand mixing bowl.
  • Stir in the cranberries and oats.
    Stirring oats and cranberries into dough.
  • Using a standard 4-teaspoon cookie scoop, drop the dough about 2-3 inches apart onto the prepared cookie sheets. Keep the subsequent batches of cookie dough in the fridge while you wait for the first batch to bake.
    Dough balls on a parchment lined baking sheet.
  • Bake until lightly browned on the edges and almost firm, about 9-11 minutes. Let cool on the pans for about 5 minutes and then transfer to wire cooling racks to cool completely. If the cookies don't spread much in the oven and you'd like them thinner, press down on the tops of the cookies gently with the flat bottom of a glass or measuring cup when they're still hot from the oven, or tap the pan gently on the counter a few times.
    Overhead shot of cranberry oatmeal cookies cooling on a wire rack.

Video

Notes

  • Use room-temperature butter and eggs, but make sure the butter's not too warm and soft.
  • Cream butter and sugars thoroughly.
  • Measure flour with the spoon-and-level method.
  • Use old-fashioned oats.
  • Fold in cranberries gently.
  • Avoid overbaking; edges should be just golden.
  • Cool briefly on the pan before transferring.
  • Store airtight or freeze for later.
  • Optional add-ins: white chocolate or nuts.
  • Sprinkle with sea salt after baking for contrast.

Nutrition

Serving: 1cookie | Calories: 128kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 70mg | Potassium: 48mg | Fiber: 1g | Sugar: 10g | Vitamin A: 138IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 1mg