Oatmeal Cranberry cookies

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Make the best soft and chewy cranberry oatmeal cookies with this delicious recipe! They have crisp edges and chewy centers, just the right amount of cinnamon and cranberries in every bite.

Prep Time10

Cook Time10

Total Time18

Course: cookies, Dessert

Cuisine: American

Diet: Vegetarian

Servings: Cookies

Author: Laura

Cost: $7

Equipment

Ingredients

1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon fine sea salt
½ teaspoon ground cinnamon
½ cup salted butter (softened)
½ cup granulated sugar
½ cup brown sugar (packed)
1 egg
1 teaspoon pure vanilla extract
1 ½ cup old-fashioned oatmeal
¾ cup dried cranberries

US Customary - Metric

Instructions

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Line two large baking sheets with parchment paper. Set aside.
In a small bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Set aside.
Beat softened butter, granulated sugar and brown sugar in the bowl of a standing mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer) for 1 minute.
Add the egg and vanilla and beat on medium-high speed for an additional 1 minute.
Add dry ingredient mixture and beat on low speed until just combined.
Add oatmeal and beat on low speed until combined.
Stir in cranberries until evenly distributed throughout the batter.
Use a 2 Tablespoon cookie scoop to measure out the dough.
Roll the dough into a ball and place on the prepared cookie sheet. Repeat until all the dough is used.
Gently and very slightly press down tops of cookies until they are flat.
Bake in preheated oven for 8-10 minutes until the top is just set.
Let sit on the baking pan for 5 minutes before transferring to a wire rack to cool.

Video

Notes

Adding white chocolate: You can add up to ½ cup of white chocolate chips to this recipe.

Ingredient Substitution Notes

All-purpose flour. Use 1:1 all-purpose gluten-free baking flour to make the recipe gluten-free.
Salted Butter. Unsalted butter and vegan butter both work.
Light Brown Sugar. If you like a little bolder molasses taste, use dark brown sugar.
Granulated Sugar. use white granulated sugar or organic cane sugar for the best results.
Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, but using them will make the cookies slightly more puffy/less chewy.
Sea salt. I only bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
Dried cranberries. Choose your favorite dried cranberries. I prefer a variety with no (or very little) added sugar. Or try other mix-ins like oatmeal butterscotch cookies, oatmeal raisin cookies, oatmeal chocolate chip cookies, or oatmeal apple cookies.

Store

Store cookies in an airtight container at room temperature for 3-5 days.

Freeze

Or, freeze baked cookies in an airtight container in the freezer for up to 1 month. Thaw at room temperature.

To freeze cookie dough, roll the dough into balls and put them in an airtight container in the freezer for up to 1 month. Thaw the dough to room temperature then follow the baking instructions int he recipe.

Nutrition