Oatmeal Cookies with Raisins and Cranberries
Soft, chewy, and bursting with flavor, these Oatmeal Cookies with Raisins and Cranberries are a delightful twist on the classic oatmeal cookie recipe. Loaded with hearty rolled oats, sweet raisins, and tangy dried cranberries, these cookies strike the perfect balance of sweetness and texture in every bite. Infused with a hint of cinnamon for warmth and made with a buttery, lightly caramelized base, they are easy to prepare with just 15 minutes of prep time. Perfect for a cozy treat, lunchbox snack, or holiday platter, these homemade cookies are sure to become a family favorite. Plus, with a batch yielding 24 cookies, you’ll have plenty to share—or to save for yourself! Bake these irresistible oatmeal cookies today and enjoy the nostalgic comfort of freshly baked goodness.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups rolled oats
- 0.75 cup raisins
- 0.75 cup dried cranberries
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Stir in the rolled oats, raisins, and dried cranberries until evenly distributed throughout the dough.
Using a spoon or cookie scoop, drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will set as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 105 mg | 5% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 20.5 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 118 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
