Oatmeal Cranberry Cookies are delicious cookies that could be enjoyed almost anytime of the day...at least in my house! Old fashioned oats are mixed with dried sweet cranberries, chopped pecans and just a few other ingredients to create the perfect, irresistible cookies. They are soft and chewy on the inside with a slightly crisp edge around the outside. These cookies are also very similar to my popular Oatmeal Butterscotch Cookies that I love so much!
Ingredients Needed
- Old Fashioned Rolled Oats: Oats now come in a variety of sizes and types, but just grab the regular old fashioned rolled oats for this cookie recipe.
- Dried Cranberries: Dried cranberries add texture and a slightly sweet flavor to these delicious oatmeal cookies. I usually grab the Ocean Spray Craisins but any brand will do.
- All Purpose Flour:Â Flour provides the structure for the cookies.
- Salt: Brings out the flavor of the cookies and helps balance the sweetness.
- Baking Soda: To help the cookies rise.
- Softened Butter: I suggest taking the butter out of the refrigerator and placing it on the counter 1-2 hours before you plan to make the cookies, so the butter is softened to room temperature. The total time that it will take to soften will depend on the temperature of your kitchen. Just DON'T melt the butter in the microwave. It will definitely affect your cookie texture and cause your cookies to overspread.
- White and Brown Sugar: The combination of both white and brown sugar adds wonderful flavor and sweetness to the cookie.
- Egg: To help bind the ingredients together.
- Vanilla Extract: Vanilla extract for a little extra sweetness and flavor.
- Pecans (optional ): Chopped pecans also give these cookies great flavor and texture. Honestly they’re a must have for me. But if you have a nut allergy you can totally leave them out.
How To Make Oatmeal Cranberry Cookies
Full instructions and measurements are included in the recipe below, but here’s a quick overview:
Step One: Combine the softened butter, white sugar, and brown sugar with a hand mixer in a large mixing bowl. Once butter and sugars are thoroughly combined, add the egg and vanilla extract. Continue blending until smooth.
Step Two: In a separate bowl whisk together flour, baking soda, and salt. Add the rolled oats to the flour and stir. Pour the flour mixture into the butter sugar mixture. Blend the ingredients together with the hand mixer on the lowest setting just until barely combined.
Step Three: Add the dried cranberries and chopped pecans to the bowl. Stir into the batter with a large wooden spoon or spatula and fold into mixture until just combined. Do not over mix.
Step Four: Scoop batter out with a cookie scoop onto a parchment lined cookie sheet making sure each cookie is spaced 1-2 inches apart. Bake in the oven until golden brown and enjoy!
More Sweet Treats!
Oatmeal Cranberry Cookies
Ingredients
- ½ cup white sugar
- ½ cup brown sugar
- 10 tablespoon softened butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cup Old fashioned rolled oats
- ½ cup dried cranberries
- ½ cup chopped pecans optional
Instructions
- Preheat the oven to 350°F.
- Add the softened butter, white sugar and brown sugar to a large mixing bowl. Blend butter and sugar together with a hand mixer until they are thoroughly combined.
- Next add egg and vanilla extract. Blend with the hand mixer until combined and smooth.
- In a separate bowl whisk together flour, salt, and baking soda. Then add the rolled oats to the flour and stir until combined.
- Add the flour and oats mixture to the butter and sugar bowl. Blend with the hand mixer on the lowest setting until ingredients are just combined. Do not over mix.
- Now add the dried cranberries and chopped pecans to the cookie batter and fold together with a large wooden spoon or spatula until just combined. Do not over mix.
- Scoop the batter out with a medium cookie scoop onto a parchment lined cookie sheet making sure each cookie is spaced 1-2 inches apart. You will either need to bake 2 cookie sheets at the same time or bake one at a time and refrigerate the other half of the batter.
- Bake in the oven for 12-14 minutes or until light golden brown. Be sure to remove cookies promptly from the oven. If cookies still seem too soft in the center, don't worry, they will set more once they are out of the oven and resting. If possible, transfer cookies to a cookie rack to cool. Enjoy!
Carol says
So far so good. The first batch were a bit flat so I put the dough in the fridge and lowered my oven to 350. I was surprised the baking soda went in with the liquids. I used walnuts.
Tasty.
Marsha says
Hi Carol, thank you for your comment. To be honest I was surprised too and quickly realized my recipe needed to be updated. I've now updated the entire recipe including some of the measurements to make things a little bit easier. Thanks so much for trying the recipe! 🙂