Oatmeal Cranberry Cookies Recipe

Name: Oatmeal Cranberry Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks Butter, At Room Temperature; 1 cup Light Brown Sugar; 3/4 cups Granulated Sugar; 2 whole Large Eggs; 1-3/4 cup All-purpose Flour, Unbleached; 1 teaspoon Baking Soda; 1 teaspoon Kosher Salt; 1/4 teaspoons Ground Cinnamon; 1/4 teaspoons Fresh Ground Nutmeg (not Pre-ground); 1-1/2 cup Old-fashioned Oats (don't Use Quick Cooking Or Instant); 1-1/2 cup Dried Cranberries

Servings: persons

2 sticks Butter, At Room Temperature
1 cup Light Brown Sugar
3/4 cups Granulated Sugar
2 whole Large Eggs
1-3/4 cup All-purpose Flour, Unbleached
1 teaspoon Baking Soda
1 teaspoon Kosher Salt
1/4 teaspoons Ground Cinnamon
1/4 teaspoons Fresh Ground Nutmeg (not Pre-ground)
1-1/2 cup Old-fashioned Oats (don't Use Quick Cooking Or Instant)
1-1/2 cup Dried Cranberries

1
Note: dough should be refrigerated at least 4 hours (up to overnight) so plan ahead.
2
Cream together the butter and both sugars using a stand mixer fitted with the paddle attachment. Mix for 5 minutes, stopping to scrape the sides of the bowl a couple of times. If using a hand mixer, double the mixing time (about 10 minutes), scraping the sides and bottom of the bowl once or twice. The mixture should be really light and fluffy!
3
Add eggs and mix them in on medium speed for 2-3 minutes (again, double this time for a hand mixer). Scrape the sides and bottom of the bowl once during this time.
4
Sift flour, baking soda, salt, cinnamon and nutmeg into a medium bowl. Add oats and dried cranberries to the bowl and toss together gently using your hands (or a wooden spoon if you prefer). I like to use my hands!
5
Set mixer on low speed and slowly add the flour mixture into the butter-sugar mixture. Mix just until the flour mixture is completely incorporated into the butter-sugar mixture. There should be no more streaks of flour, but do not over-mix! Use a rubber spatula to scrape the sides and bottom of the bowl and do any final mixing, if needed.
6
Transfer the cookie dough to an airtight container and store in the fridge overnight or at least 4-5 hours.
7
When ready to bake, place a rack in the center of your oven and preheat oven to 350u00b0F. Scoop dough out by rounded teaspoonfuls and roll into a ball. Place on a large, rimmed baking sheet lined with parchment paper or a baking mat. Space the cookies about 1 1/2 inches apart (I usually do 1 dozen per pan). Smash each ball just slightly with the palm of your hand or with the flat bottom of a glass.
8
Bake cookies for 7-9 minutes. They should be just turning brown around the edges but will still look pretty light in the center. Do not over-bake! Remove pan from oven and allow the cookies to cool for 3-5 minutes on the pan. Transfer to a wire rack to cool completely (or eat them warm). Do not over-bake these!
9
Warning: These are seriously addictive. Enjoy!
10
This recipe makes about 7 dozen cookies, depending on how much cookie dough you consume before baking!

1020

kcal

Calories

Fat

128

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.
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 11 ingredients. The key ingredients include: 2 sticks Butter, At Room Temperature, 1 cup Light Brown Sugar, 3/4 cups Granulated Sugar, 2 whole Large Eggs, and more.

Yes, 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!

Oatmeal Cranberry Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions