There is nothing like the smell of cinnamon on a cold winter afternoon. These Oatmeal Cranberry Cookies are the ultimate way to warm up your kitchen. They are soft, chewy, and full of bright, tart berries.
You will love how easy it is to whip these up for your family. They deliver a perfectly cozy snack that everyone will reach for. It is the kind of recipe that makes your house feel like home.
Why This Recipe Is a Winner
These cookies are a total winner for your holiday dessert table. They use simple pantry staples you likely already have on hand. The dried cranberries add a beautiful pop of color and flavor.
They are much more exciting than a standard raisin cookie. The texture is hearty from the oats but still very tender. Your kids will love helping you scoop the dough onto the pans.
Simple Cooking Steps
Making these is as easy as it gets for beginner bakers. You just cream the butter, mix your ingredients, and bake. There is no need to chill the dough for hours.
You can have fresh, warm cookies ready in under 30 minutes. Even if you have never baked before, you can master these. The steps are straightforward and very forgiving.
Ingredients You’ll Need
These cookies rely on basic ingredients that create a wonderful depth of flavor.
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 1/2 cups dried cranberries
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
- Gradually incorporate the dry flour mixture into the creamed butter mixture until just combined.
- Fold in the rolled oats and dried cranberries using a spatula until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spaced approximately 2 inches apart.
- Bake for 10 to 12 minutes until the edges are lightly browned but the centers remain slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack for complete cooling.
Best Ways to Enjoy It
Serve these cookies warm with a cold glass of milk. They are perfect for a lazy weekend afternoon by the fire. You can also pack them into decorative tins for holiday gifting.
They pair beautifully with a hot cup of tea or coffee. Set them out on a pretty platter for your next gathering. Your guests will definitely ask you for the recipe!
How to Store Leftovers
Keep these in an airtight container at room temperature. They stay soft and delicious for about three to four days. You can also freeze the baked cookies for up to three months.
If you prefer them warm, pop one in the microwave for five seconds. This makes them taste like they just came out of the oven. It is a great way to enjoy a quick treat.
Recipe Tips for Best Results
- Use room temperature butter to ensure a smooth, creamy dough.
- Do not overmix the flour to keep the cookies tender and soft.
- Use a cookie scoop for perfectly even sizes and even baking.
- Don’t overbake these; they will firm up as they cool on the pan.
- For a holiday twist, drizzle them with a little melted white chocolate.
- Make sure your baking soda is fresh so the cookies rise properly.
- Try adding a pinch of extra cinnamon if you love warm spices.
Ways to Switch It Up
- Add half a cup of white chocolate chips for extra sweetness.
- Swap the cranberries for raisins for a more traditional flavor.
- Mix in some chopped walnuts or pecans for a satisfying crunch.
- Use gluten-free oats and flour to make these allergy-friendly.
Common Questions
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats if that is what you have. However, the texture will be less chewy and more uniform. Old-fashioned oats provide the best texture for this recipe.
Can I freeze the cookie dough?
Absolutely! Scoop the dough onto a tray and freeze until solid. Then move them to a bag for easy baking later when a craving hits.
How do I know when the cookies are done?
Look for edges that are just starting to turn golden brown. The centers should still look slightly soft and underdone. They will finish setting as they cool on the sheet.
I hope these cookies bring a little extra warmth to your home this winter. They are truly a family favorite in my kitchen. Enjoy every chewy, sweet bite!
— Lidia
Oatmeal Cranberry Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large egg s
- 1 teaspoon vanilla extract
- 1 1/2 cups all -purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon sal t
- 3 cups old -fashioned rolled oats
- 1 1/2 cups dried cranberries
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
- Gradually incorporate the dry flour mixture into the creamed butter mixture until just combined.
- Fold in the rolled oats and dried cranberries using a spatula until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spaced approximately 2 inches apart.
- Bake for 10 to 12 minutes until the edges are lightly browned but the centers remain slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack for complete cooling.
