Go Back
Delicious cranberry oatmeal cookies on a cooling rack, golden brown and chewy

Cranberry Oatmeal Cookies

Deliciously chewy cookies featuring tart cranberries and warm cinnamon, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup butter, softened Use unsalted or salted and reduce added salt.
  • 1/2 cup brown sugar, packed Adds moisture and depth.
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup rolled oats Quick oats will work in a pinch but alter texture.
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
Add-ins
  • 1/2 cup dried cranberries Sweetened or unsweetened — adjust sugar slightly if unsweetened.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, cream the softened butter with the brown and granulated sugars until smooth and slightly fluffy.
  3. Beat in the egg and vanilla until fully incorporated.
  4. In a separate bowl, whisk together rolled oats, flour, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in the dried cranberries until evenly distributed.
Baking
  1. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
  2. Bake for 10–12 minutes, until the edges are lightly golden and the centers are set.
  3. Transfer cookies to a wire rack and allow them to cool completely before serving.

Notes

To keep cookies fresh, store in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 3 months.