These easy one-bowl cranberry oatmeal cookies can be made with chocolate chips or white chocolate chips. This quick recipe can be made in less than 20 minutes.
These Cranberry Oatmeal Cookies are quick and easy oatmeal cookies that have an extra bump of flavor from the great addition of dried cranberries. This recipe was adapted from a recipe on the back of the Craisin bag.
The cookies are also mixed in one bowl and don’t need to be chilled before they’re baked. So, they’re easy to mix up and don’t require a bunch of cleanup.
Also, the cranberry oatmeal cookies also come together really quickly. They’re ready to go by the time the oven preheats, and they can be made – start to finish – in less than 20 minutes.
They’re also heartier than a normal chocolate chip cookies without being heavy or dry. So, they’re a great alternative to regular oatmeal raisin cookies for the holiday season.
How to make cranberry oatmeal cookies
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: In a large mixing bowl, cream butter and sugar together until well-combined. You can use either a hand mixer or a stand mixer.
Step 2: Beat in the eggs and vanilla. Scrape down the sides as necessary to make sure that you’re getting everything mixed. You’ll want to mix everything together well at this point because once you add the dry ingredients, you don’t want to overmix the dough.
Step 3: Add the oats, flour, baking soda, and salt to the wet ingredients. Stir in just until combined.
Step 4: Stir in the cranberries and chocolate chips, if using, just until incorporated.
Step 5: Scoop out 1.5 tablespoons of cookie dough (medium cookie scoop) and place dough about 2 inches apart on the prepared baking sheet.
Step 6: Bake until light golden brown. Oven temps can vary so you may need to adjust your baking times accordingly.
Step 7: Let the cookies cool 5 minutes on cookie sheet and then transfer to a wire rack to finish cooling.
Recipe Tips!
- Butter: The butter should be at cool room temperature. It should dent slightly when pressed but otherwise hold its shape. If the butter is too warm and smooshy, then the cookies will spread too much at they bake.
- Brown sugar: I use light brown sugar, but you can use dark brown sugar if you want more of a toffee note to your cookies.
- Oats: This cookie recipe uses old-fashioned rolled oats, not quick oats.
- Baking: Oven temps can vary, so adjust your baking times accordingly. The cookies should be light brown at the edges and look slightly underdone in the center for soft cookies. If you want crispier cookies, add an additional 1-2 minutes to the baking time.
Recipe FAQs
Yes, you can use chocolate chips, chocolate chunks, cinnamon chips, or any other type of chips that you like.
You can! Just bake the cookies as-directed. Let the cookies cool to room temperature. Place the cookies in a freezer-safe container, and freeze for up to 1 month.
Storage
These cookies should be stored in an airtight container at room temperature. They will keep for up to 4 days when properly stored.
More easy cookie recipes!
If you’ve tried this cranberry oatmeal cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
Cranberry Oatmeal Cookies
Ingredients
- 2/3 cup butter at cool room temperature
- 2/3 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups old fashioned oats
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 tsp salt
- 3/4 cup dried cranberries
- 2/3 cup white chocolate chips optional
Instructions
- Preheat oven to 350 F. Line 2 sheet pans with silicone baking mats or parchment paper; set aside.
- In a large bowl, beat together butter and sugar until well-combined, about 2-3 minutes.
- Beat in eggs and vanilla, scraping the sides of the bowl as needed.
- Add oats, flour, baking soda, and salt; stir until just combined.
- Stir in cranberries and chocolate chips, if using.
- Using a medium cookie scoop (1 ½-tablespoons), drop dough about 2 inches apart on prepared baking sheet.
- Bake for about 9-12 minutes, or until light golden brown.
- Let cool on baking sheet.
Notes
- Butter: The butter should be at cool room temperature. It should dent slightly when pressed but otherwise hold its shape. If the butter is too warm and smooshy, then the cookies will spread too much at they bake.
- Brown sugar: I use light brown sugar, but you can use dark brown sugar if you want more of a toffee note to your cookies.
- Oats: This cookie recipe uses old-fashioned oats, not quick oats.
- Baking: Oven temps can vary, so adjust your baking times accordingly. The cookies should be light brown at the edges and look slightly underdone in the center for soft cookies. If you want crispier cookies, add an additional 1-2 minutes to the baking time.
- Nutrition values are estimates.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Originally published 11/3/14.
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
Judy says
Love these..so quick and easy!
Kate says
Thank you!
Lori says
I would have never thought to add chocolate chips to an already great recipe.
Kate says
Thanks! =)
Jackie says
Hi Kate
How many sticks of butter equal 2/3 cup.
Kate says
Hi Jackie,
It would be 1 stick + 2-2/3 tablespoons of butter.
Karen says
Salted or unsalted butter?
Kate says
I use salted butter.
Thalia @ butter and brioche says
Craving one of these cookies to devour right now.. the combination of cranberry, chocolate and oatmeal I bet tastes amazing!
Joanna @ Everyday Made Fresh says
I have choc chips, quinoa flakes (my daughter is allergic to oats), and cranberries. I think I have to make these!
Kate says
I love it when I have everything to make a recipe! =) I’ve never baked with quinoa flakes. If you try these cookies, I’d be interested to hear how the quinoa flakes work out.