Cranberry Oatmeal Cookies
I’ve been making these cranberry oatmeal cookies for years when I want something quick, cozy, and reliably crowd-pleasing. They’re a crisp-edged, chewy-centered cookie studded with tart dried cranberries and warm cinnamon — perfect for afternoon tea, a bake sale, or stashed in lunchboxes. If you like shortcuts, simplicity, and flavors that feel a bit festive without fuss, this is the recipe to keep in your repertoire; it’s a great follow-up to lighter treats like my favorite 3-ingredient sugar cookies when you want something heartier.
Why you’ll love this dish
These cookies hit a lot of sweet spots: they’re fast to mix, use pantry-friendly ingredients, and have texture — a little chew from the oats and a pop of tartness from the cranberries. They’re kid-friendly but grown-up enough for holiday cookie swaps. Make them when you want home-baked comfort without a long ingredient list or when you need something that travels and keeps well.
“Satisfyingly chewy with a kiss of cinnamon — these cranberry oat cookies vanished before I got a second cup of coffee.” — Weekend baker review
If you’re also looking for easy appetizer ideas for the same cranberry season, check a different direction with a savory option like these baked cranberry brie bites.
Step-by-step overview
This recipe is straightforward: cream butter and sugars, add an egg and vanilla, mix the dry ingredients (oats, flour, leavening, salt, cinnamon), fold dry into wet, stir in cranberries, drop onto a sheet, and bake 10–12 minutes. Expect soft centers right out of the oven that firm up as they cool. The whole process takes about 25–30 minutes from start to finish.
What you’ll need
Key ingredients and quick notes:
- 1 cup rolled oats (for chew; quick oats will work in a pinch but alter texture)
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed (adds moisture and depth)
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) butter, softened (use unsalted or salted and reduce added salt)
- 1/2 cup dried cranberries (sweetened or unsweetened — adjust sugar slightly if unsweetened)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 1 teaspoon vanilla extract
Substitutions: swap coconut oil or vegan butter for dairy-free; use a gluten-free 1:1 flour blend to make these gluten-free (texture will change). For a nuttier bite, add 1/4 cup chopped toasted pecans or walnuts.
Directions to follow
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter with the brown and granulated sugars until smooth and slightly fluffy. Use a hand mixer or whisk.
- Beat in the egg and vanilla until fully incorporated. Scrape the bowl so everything is mixed evenly.
- In a separate bowl, whisk together the rolled oats, flour, baking soda, salt, and cinnamon to distribute the leavening and spices.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix — the dough should be cohesive but not tough.
- Fold in the dried cranberries until evenly distributed.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing cookies about 2 inches apart. Flatten slightly with the back of the spoon if you want thinner cookies.
- Bake for 10–12 minutes, until the edges are lightly golden and the centers are set. If you prefer a softer cookie, err on the shorter time; for crisper edges, add a minute or two.
- Transfer cookies to a wire rack and allow them to cool completely before serving.
For a quicker entertaining plan, serve these with warm cheese bites like baked cranberry brie bites for sweet-and-salty contrast.
Best ways to enjoy it
These cookies pair beautifully with a mug of black tea, coffee, or a glass of cold milk. For a holiday platter, arrange them with shortbread and chocolate-dipped biscotti. Crumble them over vanilla ice cream or use as a rustic topping for warm baked apples. If you’re serving at a brunch, line a basket with a linen napkin and stack the cookies for easy grab-and-go.
I also like breaking a cookie and sandwiching a smear of cream cheese between two halves for a quick, slightly tangy twist — think dessert cookie meets cheesecake.
How to store & freeze
To keep cookies fresh, cool them completely and store in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a single layer on a sheet pan until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature for 30–60 minutes. Warm frozen or room-temp cookies for 6–8 seconds in the microwave or 3–5 minutes at 300°F in the oven to revive softness.
If you plan to freeze dough, shape spoonfuls onto a tray, freeze until solid, then bag the portions; bake from frozen, adding 1–2 minutes to the bake time.
Pro chef tips
- Don’t overmix: once the flour and oats are added, stir only until combined to keep cookies tender.
- Soften butter, don’t melt it: softened butter creams with sugar to trap air and helps cookies rise properly.
- Chill dough briefly for thicker cookies: 20–30 minutes in the fridge reduces spread.
- Watch the oven: ovens vary — start checking at 9 minutes. Centers set as they cool, so avoid overbaking.
- Measure flour correctly: spoon flour into the cup and level it off to prevent dry, crumbly cookies.
- Add a sprinkle of flaky sea salt on top before baking for a nice sweet-salty contrast.
Creative twists
- White chocolate and orange: swap cranberries for dried orange peel and fold in 1/3 cup white chocolate chips.
- Nutty upgrade: add 1/2 cup chopped toasted pecans and a pinch more cinnamon.
- Chewy maple: replace half the brown sugar with pure maple syrup (reduce a tablespoon of butter to balance moisture).
- Vegan version: use vegan butter and a flax egg (1 Tbsp ground flax + 3 Tbsp water, chilled).
- Fresh cranberry jam centers: press 1/2 tsp of thick cranberry jam into the centers before baking for a jammy pocket.
For a sweet-savory party option, pair with this savory baked cranberry brie bites to give guests a variety of cranberry-flavored bites.
Your questions answered
Q: How do I make these cookies chewier?
A: For chewier cookies, use all rolled oats (don’t substitute too many quick oats), slightly underbake by removing at the lower end of the time range, and add a tablespoon of honey or an extra tablespoon of brown sugar to increase moisture.
Q: Can I use fresh cranberries instead of dried?
A: Fresh cranberries are much wetter and tart; chop coarsely, toss in a teaspoon of sugar, and pat dry on paper towels. Expect more moisture — you may need to bake a little longer and the texture will be different.
Q: What if I don’t have baking soda?
A: Baking soda provides lift and browning. If you only have baking powder, use 1 teaspoon of baking powder in place of the baking soda, but the texture may be slightly different (less spread).
Q: How long do these keep at room temperature?
A: Stored in an airtight container, they’ll stay good for about 3–4 days at room temp. Refrigeration extends life to about a week, but it can dry them out — use airtight sealing.
Q: Are these safe with a raw egg?
A: The egg is baked in the cookies to a safe temperature; ensure you bake to the suggested time so the centers set. If you’re serving to those with compromised immunity or very young children, consider using pasteurized eggs.
Conclusion
These cranberry oatmeal cookies are a quick, reliable bake that delivers comforting texture and bright flavor with minimal fuss. They’re ideal for weeknights, cookie exchanges, or keeping on hand for guests. For extra inspiration or similar recipes, see this classic Cranberry Oatmeal Cookies Recipe and a chewier take on the same idea at Chewy Cranberry Oatmeal Cookies | Ask Chef Dennis.
Cranberry Oatmeal Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter with the brown and granulated sugars until smooth and slightly fluffy.
- Beat in the egg and vanilla until fully incorporated.
- In a separate bowl, whisk together rolled oats, flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the dried cranberries until evenly distributed.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
- Bake for 10–12 minutes, until the edges are lightly golden and the centers are set.
- Transfer cookies to a wire rack and allow them to cool completely before serving.
