oatmeal cranberry cookie recipe
The Best oatmeal cranberry cookie recipe
I keep this recipe on hand year-round because it’s so versatile. You can serve them straight from the pan, or let them cool and cut into squares for a quick snack. They’re great for meal prep too—just store them in an airtight container, and they’ll stay fresh for days. And honestly, the cranberries add a little holiday cheer even if you’re not celebrating anything specific. It’s one of those recipes that feels like a little treat for yourself, but it’s also so comforting that your whole family will want a piece. The only downside? Once you start making them, you’ll find yourself reaching for the ingredients before you know it.
Oatmeal Cranberry Cookies
A chewy, spiced cookie with tender oats and bursts of tart cranberry. Perfect for holiday baking or a cozy afternoon treat.
🥘Ingredients
- 2 cups rolled oats
- 1 cup all-purpose flour
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 large egg
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- ½ cup dried cranberries
- 1 tbsp honey
- 1 tsp lemon juice
👨🍳Directions
-
1
Preheat oven to 350°F. In a large bowl, cream together the softened butter and both sugars until light and fluffy. -
2
Add the egg and vanilla extract, mixing until fully combined. -
3
In a separate bowl, whisk together the flour, baking soda, cinnamon, and nutmeg. -
4
Gradually mix the dry ingredients into the wet until a dough forms. -
5
In a small bowl, combine the dried cranberries, honey, and lemon juice. Set aside. -
6
Roll the dough into 1-inch balls, then flatten slightly. Place 2–3 cranberries on top of each ball. -
7
Bake for 10–12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
🔧Equipment
- Mixing bowls
- Rolling pin
- Baking sheet
- Parchment paper
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Oatmeal Cranberry Cookies Works
❓ Frequently Asked Questions About Oatmeal Cranberry Cookies
How do I store these oatmeal cranberry cookies?
Store them in an airtight container at room temperature for up to five days. For longer storage, freeze them on a baking sheet first, then transfer to a bag or container. Thaw at room temperature before serving.
Can I substitute fresh cranberries for dried?
Yes, use 1 cup fresh cranberries (about 150g) for every ½ cup dried cranberries called for in the recipe. Lightly steam them for 5 minutes to soften before adding to the dough.
What if I don’t have a food processor?
Skip the food processor and chop the oats and nuts by hand with a sharp knife or use a rolling pin to crush them into coarse pieces. The texture will still be hearty and delicious.
Why do the cookies spread so much?
The combination of butter and a bit of sugar helps create a tender crumb, but the dough is slightly sticky from the cranberries and molasses. If they spread too much, chill the dough for 30 minutes before baking to firm it up slightly.
Can I make these cookies ahead of time for gifts?
Absolutely! These cookies keep well in the fridge for up to a week or freeze for three months. Wrap them individually in parchment paper or place in a sealed container for easy gift-giving.
