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    Home » Dessert » Cookies

    Oatmeal Cranberry Cookies

    Published: Nov 30, 2019 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe
    up close of a Oatmeal Cranberry Cookie on a white surface

    Chewy oatmeal cookies are filled with cranberries. This delicious cookie recipe is the perfect afternoon treat. Step-by-step photos help you bake these oatmeal cranberry cookies.

    up close of a Oatmeal Cranberry Cookie on a white surface

    During the "holidays" I always enjoy baking up new cookie recipes. Since cranberries are naturally red I love baking with them for Christmas, like in this Christmas Granola Recipe. I love the sweet, tart, chewy-ness of cranberries, much better than raisins!

    These cookies are based on my oatmeal butterscotch cookies. For me an oatmeal cookie should be heavy on the oats, the cookie part is really just acting as a binder. This oatmeal cookie base has the perfect chew to it. You could totally add in some white chocolate chips or chocolate, or leave em only with cranberries as I have.

    I have started making cookies and freezing half of the cookie dough balls so come Christmas time I have tons of cookie dough ready to bake off!

    close up of an oatmeal cranberry cookie on a grey surface

    Let's get to the recipe.

    What are the ingredients for Oatmeal Cranberry Cookies?

    Your normal cookie ingredients here:

    • Unsalted Butter softened to room temperature
    • Light Brown Sugar and Granulated Sugar
    • Large Egg, at room temp.
    • Pure Vanilla Extract
    • Rolled Oats and Quick Oats, I love the texture you get from both.
    • All-Purpose Flour
    • Baking Soda
    • Salt
    • Cornstarch
    • Dried Cranberries

    How do you make Cranberry Oatmeal Cookies?

    Start by whisking the dry ingredients together. In a medium-sized bowl mix together the rolled oats, quick oats, all-purpose flour, baking soda, salt, and cornstarch. 

    glass bowl with dry ingredients for an oatmeal cookie recipe

    In the bowl of an electric mixer or a large bowl mix together the butter, brown sugar, and granulated sugar. Mix them together for a couple of minutes.

    Once combined add the egg and vanilla extract. 

    butter sugar mixture in a metal bowl with an egg and vanilla extract

    Make sure the egg is fully combined.

    wet ingredients for an oatmeal cookie recipe in a large metal bowl

    Gently fold the dry ingredients into the wet then fold in the dried cranberries.

    dry ingredients added to wet in a large metal bowl
    metal bowl with cranberries added to oatmeal cookie dough
    Oatmeal Cranberry Cookie dough in a large metal bowl

    Use a medium cookie scoop to form 1.5 tablespoons of dough. Place on a parchment-lined plate and cover with plastic wrap. Chil in the refrigerator for 30 minutes or up to 3 days.

    When ready to bake preheat your oven to 350F/180C and line a baking sheet with a Silpat liner or parchment paper.

    Place cookie dough balls spaced out by 2-inches on prepared cookie sheet. Bake for 8-10 minutes or until the center of the cookies are just set, the sides will be golden brown and the center will still look wet, take them out now!

    Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Cookies will keep for up to 5 days in an airtight container. 

    hand holding 4 pieces of oatmeal cranberry cookies

    Check out this post on my Cookie Baking Tips

    How do you freeze Oatmeal Cranberry Cookies?

    To freeze unbaked cookie dough:

    Scoop the cookie dough into the dough size you want then freeze on a flat surface so they do not stick together. Once the dough is frozen, about 30-60 minutes you can move the cookie dough balls into a freezer-safe plastic bag or container.

    To freeze baked cookies:

    Once the cookies are baked let them cool on a wire rack until completely cooled. Place the cookies in a freezer-safe plastic bag or container. To thaw cookies let them sit at room temperature for 30 minutes.

    To bake frozen cookie dough balls:

    Just add an extra minute or two on the bake time.

    In the mood for more cookies? Try these:

    • Cream Cheese Cookies
    • Meringue Cookies
    • Amaretti Cookies
    • Almond Chocolate Chunk Cookies

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    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

    Print
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    up close of a Oatmeal Cranberry Cookie on a white surface

    Oatmeal Cranberry Cookies

    ★★★★★

    5 from 2 reviews

    Print Recipe
    Pin Recipe

    Chewy oatmeal cookies are filled with cranberries. This delicious cookie recipe is the perfect afternoon treat. Step-by-step photos help you bake these oatmeal cranberry cookies.

    • Total Time: 50 minutes
    • Yield: 20 1x

    Ingredients

    Units Scale
    • 4oz (½ Cup) Unsalted Butter, softened to room temperature
    • 125 grams(½ heaping cup) Light Brown Sugar
    • 50 grams (¼ cup) Granulated Sugar
    • 1 Large Egg, at room temp.
    • 1 Teaspoon Pure Vanilla Extract
    • 100 grams (1 Cup) Rolled Oats
    • 50 grams (½ Cup) Quick Oats
    • 94 grams (¾ Cup) All-Purpose Flour
    • ½ Teaspoon Baking Soda
    • ½ Teaspoon Salt
    • 2 Teaspoons Cornstarch
    • 1 cup Dried Cranberries

    Instructions

    1. In the bowl of an electric mixer or a large bowl mix together the browned butter, brown sugar, and granulated sugar. Once combined add the egg and vanilla extract. 
    2. In a medium sized bowl mix together the rolled oats, quick oats, all-purpose flour, baking soda, salt, and cornstarch. 
    3. Gently fold the dry ingredients into the wet then fold in the dried cranberries. Using a medium cookie scoop to form 1.5 tablespoons of dough place on a parchment lined plate and cover with plastic wrap. Chil in the fridge for 30 minutes or up to 3 days.
    4. Preheat your oven to 350F/180C and line a baking sheet with a silpat liner or parchment paper.
    5. Place cookie balls spaced out by 2-inches on prepared cookie sheet. Bake for 8-10 minutes or until the center of the cookies are just set, the sides will be golden brown and the center will still look wet. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Cookies will keep for up to 5 days in an airtight container. 

    Equipment

    half sheet pans

    Half Sheet Pan

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    silpat liner

    Silpat

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    oxo food scale

    OXO Kitchen Scale

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    Notes

     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 40
    • Cook Time: 10
    • Category: Dessert
    • Method: Bake
    • Cuisine: American

    Keywords: oatmeal cookie recipe, cranberry cookie recipe, cranberry oatmeal cookie recipe

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

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    1. Creed says

      April 07, 2020 at 1:25 pm

      These are a great healthyish cookie! Made them for my mom who loves cranberries!

      ★★★★★

      Reply
    2. Britney says

      February 19, 2021 at 2:36 pm

      Creed is right these are a great healthy cookie.... I added chocolate chips when I made them so mine weren't as healthy, but they were extra yummy!!

      ★★★★★

      Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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