Oatmeal Cranberry Cookies
Soft, chewy, and bursting with sweet-tart dried cranberries, these Oatmeal Cranberry Cookies are the perfect balance of comforting and exciting flavors. Made with wholesome old-fashioned rolled oats, warm cinnamon, and a touch of vanilla, these cookies are a nostalgic treat that feels just a little elevated. The recipe comes together effortlessly with a quick 15-minute prep time, making it an ideal go-to for weekday baking or holiday gifts. Their golden, slightly crisp edges and tender centers make them irresistibly delicious, while the hearty oats and cranberries provide texture and flavor in every bite. Perfect for dessert, a snack, or even as a festive addition to a cookie platter, these oatmeal cranberry cookies are a crowd-pleaser that’s as easy to make as it is to love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup (softened) unsalted butter
- 1 cup (packed) brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1.5 cups dried cranberries
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use an electric mixer to cream together the softened 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 medium bowl, whisk together the flour, baking soda, cinnamon, and salt until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Stir in the rolled oats and dried cranberries by hand with a spatula or wooden spoon until evenly distributed.
Using a cookie scoop or tablespoon, drop spoonfuls 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 but the centers still look slightly soft.
Allow the cookies to cool on the baking sheet 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 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
4160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.3 g | 161% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2716 mg | 118% | |
| Total Carbohydrate | 706.2 g | 257% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 389.9 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 388 mg | 30% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 1584 mg | 34% | |
*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.
