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Oatmeal Cranberry Cookies

These soft and chewy oatmeal cranberry cookies combine hearty old-fashioned oats with sweet dried cranberries for a delicious homemade cookie that is perfect for holidays, cookie exchanges, snack time, or everyday desserts. Easy to make and packed with flavor, these cookies stay soft for days and freeze beautifully.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Servings: 24
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 c unsalted butter softened
  • 1 c brown sugar
  • 1/2 c granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 c all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 c old-fashioned oats
  • 1 1/2 c dried cranberries

Method
 

  1. Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
  2. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together for 2 to 3 minutes until the mixture becomes light, fluffy, and creamy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mix until fully incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, and salt until evenly combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the old-fashioned oats and dried cranberries using a wooden spoon or silicone spatula. Stir until evenly distributed throughout the dough.
  7. Scoop approximately 2 tablespoons of dough for each cookie and place onto the prepared baking sheets, leaving about 2 inches between each dough ball.
  8. Bake for 10 to 12 minutes or until the edges are lightly golden brown and the centers appear slightly soft.
  9. Remove the baking sheets from the oven and allow the cookies to cool on the pan for 5 minutes.
  10. Transfer the cookies to a wire rack and cool completely before serving or storing.

Notes

  • For extra chewy cookies, remove them from the oven when the centers still look slightly underbaked.
  • Add 1 cup white chocolate chips for a sweeter variation.
  • Chill the dough for 30 minutes for thicker cookies.
  • Store in an airtight container at room temperature for up to 5 days.
  • Freeze baked cookies for up to 3 months.
  • Freeze unbaked cookie dough portions and bake directly from frozen by adding 1 to 2 extra minutes to the baking time.