Cranberry Oat Cookies Recipe

Name: Cranberry Oat Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup brown sugar, plus; 2 tablespoons packed brown sugar; ¼ cup sugar; ⅓ cup canola oil; 1 egg; 1 tablespoon milk; ¾ teaspoon vanilla; 1 ¼ cups quick-cooking oats; ¾ cup all-purpose flour, plus; 2 tablespoons all-purpose flour; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup dried cranberries

Servings: persons

½ cup brown sugar, plus
2 tablespoons packed brown sugar
¼ cup sugar
⅓ cup canola oil
1 egg
1 tablespoon milk
¾ teaspoon vanilla
1 ¼ cups quick-cooking oats
¾ cup all-purpose flour, plus
2 tablespoons all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup dried cranberries

1
Preheat oven to 375.
2
In a large bowl, mix the oil and sugars together.
3
Stir in the egg, milk and vanilla.
4
In another bowl combine oats, flour, baking soda and salt; add to sugar mixture and stir until combined.
5
Stir in cranberries and drop by tablespoons onto greased baking sheets.
6
Bake for 10-12 minutes or until lightly browned.
7
Cool for a couple minutes and remove to wire racks.
8
Let cool or enjoy warm!

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ cup brown sugar, plus, 2 tablespoons packed brown sugar, ¼ cup sugar, ⅓ cup canola oil, and more.

Yes, Cranberry Oat Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Oat Cookies

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