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Oatmeal Cranberry Cookies

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Chewy, golden brown oatmeal cranberry cookies packed with hearty oats and tangy cranberries. These homemade treats are easy to make, crowd-pleasing, and perfect for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted and cooled
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 3/4 cups (220g) all-purpose flour (or gluten-free blend)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 cups (270g) old-fashioned rolled oats
  • 1 1/4 cups (150g) dried cranberries
  • Optional: 1/2 cup (60g) chopped walnuts or pecans
  • Optional: 1/2 cup (90g) dark or white chocolate chips
  • Optional: Zest of 1 orange

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, combine melted butter, brown sugar, and granulated sugar. Mix until smooth and glossy.
  3. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  4. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
  5. Gradually add dry ingredients to wet mixture, stirring gently until combined.
  6. Fold in rolled oats and dried cranberries (soak cranberries in warm water for 5 minutes and drain for extra chewiness).
  7. Stir in any optional add-ins such as nuts, chocolate chips, or orange zest.
  8. Use a cookie scoop or tablespoon to drop rounded balls (about 2 tablespoons each) onto prepared baking sheets, leaving 2 inches between cookies.
  9. Bake for 10–12 minutes, until edges are golden brown and centers look just set.
  10. Let cookies cool on baking sheets for 3–4 minutes, then transfer to a wire rack to cool completely.

Notes

For extra chewy cookies, soak cranberries in warm water for 5 minutes before adding. Melted-but-cooled butter is key for texture. Don’t overmix the dough after adding oats and cranberries. Use gluten-free oats and flour for a gluten-free version. Store cookies in an airtight container for up to 5 days or freeze for longer storage.

Nutrition

Keywords: oatmeal cranberry cookies, chewy cookies, homemade cookies, easy cookie recipe, holiday cookies, kid-friendly cookies, gluten-free option, dairy-free option, snack, dessert

Find it online: https://jodierecipes.com/oatmeal-cranberry-cookies-recipe-best-chewy-homemade-treats/