Cranberry Oatmeal Cookies
These Cranberry Oatmeal Cookies are soft, chewy, and packed with hearty oats and sweet-tart dried cranberries. Made with simple pantry ingredients, they’re the perfect balance of wholesome and indulgent. Ideal for holiday baking, cookie exchanges, or everyday treats, these oatmeal cranberry cookies are easy to make and always a crowd-pleaser. These cookies are a delicious way to shake up a classic oatmeal cookie.
Easy Cranberry Oatmeal Cookies Recipe
These homemade Cranberry Oatmeal Cookies are crispy on the outside with soft and chewy centers. The touch of nutmeg and cinnamon is subtle, adding a nice warmth to the overall cookie. They are hearty, delicious, and addictive!
Checkout this quick list of ingredients you’ll need to make Cranberry Oatmeal Cookies: (Scroll down for full printable recipe card.)
- Oatmeal – Old fashioned rolled oats give these cookie a chewy texture.
- Flour – All purpose flour combine with the oats for the cookie dough.
- Leavening – Baking soda gives rise to the cookies while baking.
- Spice – Ground cinnamon and nutmeg give the cookies a warm and cozy flavor.
- Butter – Salted butter for richness.
- Sugar – A combination of light brown sugar and granulated sugar (white sugar) for sweetness.
- Whole Eggs – Two large eggs stabilize the cookie dough.
- Flavorings – Vanilla extract adds creamy floral notes.
- Cranberries – Dried cranberries give these cookies their signature flavor.
- Nuts – Chopped walnuts for crunch.
How to Make the BEST Cranberry Oatmeal Cookies Recipe
- Heat Oven and Prepare Pans – Preheat the oven to 350°F. Line 2 large sheet pans with parchment paper and set aside.
- Sift Dry Ingredients – Whisk to sift together the flour, baking soda, cinnamon, and nutmeg until combined.
- Cream Sugar and Butter – Cream together the butter, light brown sugar and granulated sugar with an electric mixer until well combined. Add the eggs, beat well after each addition.
- Add Flour Mixture – Gradually the dry ingredients beating just until fully moistened. Combine oats, mix on low speed to combine.
- Add Cranberries and Nuts – Stir in the dried cranberries and walnuts until evenly distributed in the cookie dough.
- Divide the Cookie Dough – Divide the cookie dough dropping in mounds on the prepared pans.
- Oven – Bake per the cooking time in the recipe until lightly golden brown, then serve.
Kitchen Equipment to Make Cranberry Oatmeal Cookies
- Stand mixer or hand mixer.
- Large bowl and medium bowl.
- Measuring cups and spoons.
- Baking sheet pans and parchment paper.
- Cookie scoop or ice cream scoop.
- Wire rack.
Recipe Variations, Tips and Substitutions
- Oatmeal – You could make these oatmeal cookies with quick oats, I don’t recommend using instant oats.
- Cranberries – Use dried cranberries or craisins.
- Nuts – Pistachios or pecans would also work in place of walnuts.
- Butter – You can use unsalted butter for the cookie dough. When doing so, add 1/2 teaspoon salt to the dry ingredients to balance the flavor.
- Chocolate Chips – One cup of white chocolate chips or semi-sweet chocolate chips could be added along with the nuts and dried cranberries. Cream cheese chips would also be a delicious addition.
- Citrus – You could add 1 or 2 tablespoons of orange zest or 1 teaspoon of orange extract., or cream cheese chips.
- Chocolate Drizzle – You could dip these cookies in white chocolate ganache or add a drizzle of white chocolate would also be amazing.
- Spices – You could use pumpkin pie spice in place of the cinnamon and nutmeg, if desired.
Storage and Leftovers
- Leftovers – They stay soft and chewy for days! Store in an airtight container for up to 5 days at room temperature.
- Freezer – Freeze baked cookies for up to 3 months.
- Storing Cookie Dough – You can store this cookie dough in an airtight container in the fridge for up to 1 week.
- Freezing Cookie Dough – This oatmeal cookie dough could be frozen for up to 2 months. Thaw in the fridge, form into cookies and bake.
More Cookie Recipes to Make
- Gingerbread Cookies are edible art for the whole family.
- Kitchen Sink Cookies are filled to the brim with goodies.
- Snowball Cookies have one thousand names and each one spells delicious.
- Buttery homemade Pecan Cookies.
- Cut Out Cream Cheese Sugar Cookies melt in your mouth!
- Chocolate Dipped Pecan Lace Cookies are delicately delicious.
- Cranberry Walnut Chocolate Chip Cookies feature fresh cranberries.
- Classic swirled Butter Cookies.
- Cornflake Christmas Wreath Cookies from Southern Living.
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Helpful Kitchen Items:
Cranberry Oatmeal Cookies
Servings: 48 servings (may vary)
Calories: 114kcal
Ingredients
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 cup salted butter (Or unsalted butter and 1/2 tsp salt)
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 1/2 tsps vanilla extract
- 3 cups old fashioned rolled oats
- 1 1/4 cups dried cranberries
- 3/4 cup chopped walnuts
Instructions
- Preheat the oven to 350°F. Line 2 large sheet pans with parchment paper and set aside.
- In a medium bowl use a whisk to sift together the flour, baking soda, cinnamon, and nutmeg until combined.
- In a large separate bowl use an electric mixer to cream together the butter, light brown sugar and granulated sugar on medium-high speed for 2 minutes until well combined.
- To the bowl add the eggs one at a time beating well after each addition. Stop and scrap the sides of the bowl, then add vanilla.
- Lower the speed of the mixer and gradually the flour mixture beating with the electric mixer just until fully moistened. Add the oats, mix on low speed to combine.
- By hand mix in the dried cranberries and walnuts until evenly distributed in the cookie dough.
- Using a 1 1/2 Tbsp cookie scoop divide the cookie dough dropping in mounds on the pans 2-inches apart.
- Bake for 11-13 minutes or until the cookies are lightly golden brown along the edges and the tops appear dry.
- Cool on the pan for 3 minutes then remove to wire racks to cool completely.
Notes
- Oatmeal – You could make these oatmeal cookies with quick oats, I don’t recommend using instant oats.
- Cranberries – Use dried cranberries or craisins.
- Nuts – Pistachios or pecans would also work in place of walnuts.
- Butter – You can use unsalted butter for the cookie dough. When doing so, add 1/2 teaspoon salt to the dry ingredients to balance the flavor.
- Chocolate Chips – One cup of white chocolate chips or semi-sweet chocolate chips could be added along with the nuts and dried cranberries. Cream cheese chips would also be a delicious addition.
- Citrus – You could add 1 or 2 tablespoons of orange zest or 1 teaspoon of orange extract., or cream cheese chips.
- Chocolate Drizzle – You could dip these cookies in white chocolate ganache or add a drizzle of white chocolate would also be amazing.
- Spices – You could use pumpkin pie spice in place of the cinnamon and nutmeg, if desired.
Nutrition
Serving: 1cookie | Calories: 114kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 58mg | Potassium: 43mg | Fiber: 1g | Sugar: 8g | Vitamin A: 130IU | Vitamin C: 0.03mg | Calcium: 12mg | Iron: 1mg
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