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A stack of golden brown oatmeal cookies filled with red dried cranberries on a wire cooling rack.

Oatmeal Cranberry Cookies

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24 servings
Calories 180 kcal

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.