Cranberry Oatmeal Cookies

These Cranberry Oatmeal Cookies were for my daughter. She’s two, and she’s a total cookie monster. She also loves cranberries and chocolate chips.So, when I saw a cookie recipe on the Craisin bag, I decided to change up the recipe a bit and make some cookies with my little taste tester.

These cookies have plenty of chocolate chips and dried cranberries, so they have a good mix of sweet and tart.

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 holiday alternative to regular oatmeal cookies.

How To Make Cranberry Oatmeal Cookies

In a large bowl beat the butter and sugar together until well-combined. You can use either a hand mixer or a stand mixer.

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.

Add the oats, flour, baking soda, and salt. Stir in just until combined. Stir in the cranberries and chocolate chips just until incorporated.

Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place about 2 inches apart on the prepared baking sheet.

Bake for about 8-11 minutes, or until light golden brown. Oven temps can vary so you may need to adjust your baking times accordingly.

Tips For Making Cranberry Oatmeal Cookies

• 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.
• Chocolate chips: You can use white chocolate chips, chocolate chips, or chocolate chunks.
• 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.

How To Store

These cookies keep well stored in a resealable container for up to 4 days. The cookies also freeze well.