Name: Oatmeal Cranberry Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups old-fashioned rolled oats; 1 cup all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 cup unsalted butter, softened; 3/4 cup brown sugar; 1/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 cup dried cranberries

Why You’ll Love This Recipe

These cookies are a delicious twist on the classic oatmeal raisin cookie, offering a bright, fruity burst in every bite thanks to the cranberries. They’re quick to prepare, freezer-friendly, and loved by kids and adults alike. The oats add satisfying texture, while the cranberries bring just the right amount of tang to complement the sweetness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Old-fashioned rolled oats
All-purpose flour
Baking soda
Salt
Ground cinnamon
Unsalted butter, softened
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Dried cranberries

Directions

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the oats and dried cranberries by hand until evenly distributed.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers are still soft.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Makes: About 24 cookies
Preparation time: 15 minutes
Baking time: 10–12 minutes
Total time: 25–30 minutes

Variations

Add white chocolate chips for a sweet, creamy contrast.
Mix in chopped nuts like walnuts or pecans for added crunch.
Use orange zest or a splash of orange juice for a citrusy flavor twist.
Substitute dried cherries or blueberries for a different fruity touch.
Make them gluten-free by using a certified gluten-free flour blend and oats.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days. To maintain soft texture, place a slice of bread in the container. For longer storage, freeze cookies in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm briefly in the microwave for that fresh-baked feel.

FAQs

Can I use quick oats instead of rolled oats?

Yes, but rolled oats give the cookies a chewier texture. Quick oats will result in a softer cookie.

Do I need to soak the cranberries first?

It’s optional. Soaking in warm water or juice for 5–10 minutes plumps them up for extra juiciness.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 48 hours or freeze it for up to 3 months.

How do I prevent my cookies from spreading too much?

Chill the dough for 30 minutes before baking to help control spreading.

Can I substitute butter with oil?

Butter gives the best flavor and structure, but you can use softened coconut oil for a dairy-free version.

Are these cookies suitable for kids?

Absolutely. They’re sweet, wholesome, and easy for little hands to enjoy.

How do I keep cookies soft after baking?

Store them in an airtight container with a slice of bread, which helps retain moisture.

Can I reduce the sugar?

Yes, but it may affect texture and spread. Reducing by ¼ cup usually works well.

Can I add spices like nutmeg or cloves?

Definitely. A pinch of nutmeg or cloves adds warmth and depth.

What’s the best way to freeze the dough?

Scoop the dough into balls and freeze on a tray. Once solid, transfer to a freezer bag and bake directly from frozen, adding 1–2 extra minutes to the baking time.

Conclusion

Oatmeal cranberry cookies are a comforting, chewy treat with a burst of tart fruitiness in every bite. Whether you’re baking for a cozy afternoon snack, a holiday cookie exchange, or just to fill your kitchen with the smell of something sweet, this recipe is simple, reliable, and always delicious.