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.
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!
Let's get to the recipe.
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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. Check out my chocolate chip oatmeal cookie recipe.
- All-Purpose Flour
- Baking Soda
- Salt
- Cornstarch
- Dried Cranberries.
If you love cranberries don't miss my apple cranberry crisp, orange cranberry scones or white chocolate cranberry cheesecake recipe.
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.
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.
Make sure the egg is fully combined.
Gently fold the dry ingredients into the wet then fold in the dried cranberries.
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.
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
- Pumpkin Oatmeal Cookies
- Meringue Cookies
- Amaretti Cookies
- Almond Chocolate Chunk Cookies
- Oatmeal Chocolate Chip Cookie Bars
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★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Oatmeal Cranberry Cookies
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
- 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
- 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.
- In a medium sized bowl mix together the rolled oats, quick oats, all-purpose flour, baking soda, salt, and cornstarch.
- 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.
- Preheat your oven to 350F/180C and line a baking sheet with a silpat liner or parchment paper.
- 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.
Notes
- Prep Time: 40
- Cook Time: 10
- Category: Dessert
- Method: Bake
- Cuisine: American
Creed says
These are a great healthyish cookie! Made them for my mom who loves cranberries!