Jeanette'S Oatmeal Cranberry Cookies Recipe

Name: Jeanette'S Oatmeal Cranberry Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter softened to room temperature; 3/4 cup firmly packed brown sugar; 1/2 cup sugar Baker's, or granulated if Baker's not available; 2 eggs room temperature; 2 teaspoons vanilla; 1 1/2 cups all purpose flour; 1 teaspoon baking soda; 2 teaspoons cinnamon; 1/2 teaspoon salt; 3 cups oats uncooked; 1 cup dried cranberries; 1 cup pecans toasted whole then chopped

Servings: persons

1 cup butter softened to room temperature
3/4 cup firmly packed brown sugar
1/2 cup sugar Baker's, or granulated if Baker's not available
2 eggs room temperature
2 teaspoons vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 cups oats uncooked
1 cup dried cranberries
1 cup pecans toasted whole then chopped

1
Heat oven to 350 degrees. I use a convection oven, so the degrees for convection should be reduced to 325.
2
Sift together flour, baking soda, cinnamon and salt, With a wooden spoon, mix ingredients thoroughly. Set aside
3
Using the large mixing bowl of that fancy Kitchen-Aid mixer that you won from your company baking contest, beat butter and sugars on medium speed until VERY creamy
4
Add eggs and vanilla and beat until light and fluffy
5
Add sifted dry ingredients to butter/sugar/egg mixture and mix well
6
Add oats, raisins and nuts and mix well
7
Drop balls of cookie dough the size of a small ping pong ball on a cookie sheet that is lined with parchment paper. I use a cookie scoop, but if you don't have one, use a rounded tablespoon. Ungreased cookie sheet is fine too.
8
Bake 8 - 11 minutes, depending on the size of your balls, and the type of oven you're using. If you make the balls as large as I do, and use a convection oven, it takes 11 minutes.
9
Let the baked cookies rest for 1 minute on the cookie sheet and then remove them to a wire rack to cool.
10
Makes 4 dozen cookies in these proportions with all of these ingredients.

1360

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 cup butter softened to room temperature, 3/4 cup firmly packed brown sugar, 1/2 cup sugar Baker's, or granulated if Baker's not available, 2 eggs room temperature, and more.

Yes, Jeanette'S Oatmeal Cranberry 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.

That's it — enjoy your meal!

Jeanette'S Oatmeal Cranberry Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions