Cranberry Oatmeal Cookies
These chewy cranberry oatmeal cookies are filled with tart cranberries and dark chocolate. They’re easy to make and freeze well, too.
Best Oatmeal Cranberry Cookies
These cranberry oatmeal cookies are in my regular baking rotation, and not just during fall either. I love these year-round.
They’re thick, chewy, and the combination of sweet and tart is just the best! They’re kind of like a grown-up version of the classic oatmeal cookies your grandma used to make, only better.
If you’re looking for other oatmeal cookie recipes, try our iced oatmeal cookies, easy oatmeal chocolate chip cookies, and monster cookies!
Cookie Flavor Variations
I love these cranberry oatmeal cookies just as the recipe is written. But, there are some tasty ways to change up the flavor.
- Chocolate chips: Use milk, semi-sweet, or white chocolate chips instead of dark chocolate chips.
- Omit the cinnamon: I love the flavor cinnamon adds, but you can leave it out if you’d like.
- Extra flavor and texture: Toss in orange zest, pecans, or coconut flakes.
Tips for Perfect Cranberry Oatmeal Cookies
Don’t overbake. Pull them when the edges are set and the tops still look slightly underdone. They’ll finish as they cool.
Use name brand butter. Seriously. Off-brand butters have more water and that can mess with the shape and texture.
Chill the dough. Don’t skip this step. It helps the cookies stay thick and soft instead of spreading into pancakes.
Scoop evenly. I use a 2-tablespoon scoop. Keeps everything baking evenly. You can use a large, 3-tablespoon scoop, too. The cookies will take a minute or two longer to bake.
Line your baking sheets. Parchment paper or a silicone mat helps prevent burning and sticking.
How to Store Leftovers and Make Ahead Info
These cookies store really well. If you want, you can even make the dough ahead of time and freeze it for later.
Room Temp: Keep them in an airtight container for up to 4 to 5 days.
Freezer: Baked cookies freeze great. Just let them cool completely first, then pop them in a freezer-safe container. They’ll last about 2 months.
Make-Ahead Dough: You can scoop the dough into balls, freeze them on a tray for about an hour, then transfer to a zip-top bag. When you’re ready to bake, just add a couple extra minutes to the time.
More Cookie Recipes
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Ingredients
- 1 cup dried cranberries
- 1 cup unsalted butter, softened (We recommend using name brand butter for best results.)
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups old fashioned oats
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup dark chocolate chips
Instructions
- Line a baking sheet with parchment paper then set aside.
- Place the cranberries in a bowl of hot water. Set aside while you work on the cookie dough.1 cup dried cranberries
- Cream butter and sugars in a stand mixer on medium speed until fluffy and significantly light in color, about 8–10 minutes.1 cup unsalted butter1 cup light brown sugar1 cup granulated sugar
- Add the eggs and vanilla extract. Mix on low until combined. Scrape down the sides as needed.2 large eggs2 teaspoons vanilla extract
- Add the oats, flour, cinnamon, baking soda, and salt. Mix on low speed just until no flour streaks remain.2 cups all-purpose flour3 cups old fashioned oats2 teaspoons ground cinnamon1 teaspoon baking soda½ teaspoon salt
- Drain the water from the bowl of cranberries, and pat dry. Add the cranberries and chocolate chips to the cookie dough and stir to combine.1 cup dark chocolate chips
- Use a 2–tablespoon sized cookie scoop and portion the dough onto the large baking sheet. It's ok if the dough is close together. Cover loosely with plastic wrap and transfer to the baking sheet to the refrigerator to chill for 45 minutes.
- While the dough is in the refrigerator, line 1–2 additional baking sheets and preheat the oven to 350°F.
- Transfer a few of the chilled dough portions about 2–inches apart of the prepared baking sheets, press down slightly, and dot with chocolate chips if desired.
- Bake for 11–13 minutes until the edges are brown and the tops are golden brown. The centers should be almost set with only a little bit of shine visible.
- Remove the cookies from the oven and allow them to cool for 5 minutes before transferring to a cooling rack.
Notes
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
