Oatmeal Cranberry Cookies
These Oatmeal Cranberry Cookies are chewy, golden, and packed with the perfect balance of sweet and tart dried cranberries and crunchy walnuts. They are incredibly easy to make, require no fancy ingredients, and are perfect for holiday cookie exchanges or afternoon snacks, and ready in 30 minutes!
What makes these cranberry oatmeal cookies so good is the combination of melted butter, old-fashioned oats, and both white and brown sugar. The melted butter means no mixer needed, and the brown sugar adds a subtle caramel depth that pairs perfectly with the tangy cranberries.
If you love baking with cranberries, you will also want to check out my Macadamia Cranberry White Chocolate Cookies and these irresistible Cranberry Coconut Cookies.
Table of Contents
Why You’ll Love This Recipe
- No mixer required: You only need one bowl and a spatula to mix the dough.
- Ready in 30 minutes: From mixing bowl to cooling rack, these cookies come together fast.
- Chewy texture: Old-fashioned rolled oats give every cookie a hearty, satisfying chew.
- Simple pantry ingredients: Everything you need is likely already in your kitchen.
Ingredients
This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.
- All-purpose flour: Gives the cookies structure and holds everything together.
- Old-fashioned rolled oats: Add a hearty, chewy texture that quick oats cannot replicate.
- Butter, melted: Melted butter means no mixer needed and creates a dense, chewy cookie rather than a cakey one.
- Brown sugar: Adds moisture and a subtle caramel depth that pairs perfectly with the tart cranberries.
- Granulated sugar: Balances the brown sugar and helps the edges crisp up slightly.
- Egg: Binds the dough and adds richness.
- Vanilla extract: Rounds out the flavor and enhances the sweetness.
- Dried cranberries: Bring bursts of tartness and a chewy bite throughout every cookie.
- Chopped walnuts: Add crunch and a mild, earthy flavor that complements the cranberries.
- Ground cinnamon: A small amount adds warmth without overpowering the other flavors.
- Salt: Balances the sweetness and sharpens every other flavor in the dough.
How to Make Oatmeal Cranberry Cookies
Here is a quick visual overview of the steps. Find the full recipe with all measurements in the recipe card at the bottom of this post.
- Combine the melted butter with both sugars in a large bowl and mix until smooth. Add the egg and vanilla extract, then stir until fully incorporated.
- Add the flour, oats, salt, cinnamon, cranberries, and walnuts to the bowl. Stir with a mixing spoon until a soft, evenly combined cookie dough forms.
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Use a #20 ice cream scoop to portion the dough into balls and space them on the sheet.
- Press a few reserved cranberries and walnut pieces on top of each dough ball before placing them in the oven. Bake for 15 minutes. Transfer the cookies to a wire rack and let them cool completely before serving or storing.
Substitutions and Additions
- Swap the nuts: Pecans or almonds work just as well as walnuts and add a different nutty note.
- Add white chocolate chips: Stir in ½ cup of white chocolate chips for a sweeter, creamier cookie.
- Use fresh cranberries: Chop fresh cranberries and fold them in for a tarter, juicier result.
- Make them nut-free: Leave out the walnuts entirely — the cookies will still hold their shape and taste great.
Sandra’s Pro Tips
- Do not overbake: Pull the cookies when the edges are just lightly golden. They firm up as they cool on the pan.
- Use old-fashioned oats only: Quick-cooking oats absorb more moisture and will make the cookies denser and less chewy.
- Reshape while hot: If any cookies spread unevenly, fix their shape with a metal ring or spoon immediately after removing them from the oven before they set.
- Chill for thicker cookies: This dough bakes straight from mixing, but refrigerating it 20 to 30 minutes first will give you a puffier, thicker cookie.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
You can, but the texture will be different. Quick oats absorb more moisture, which makes the cookies slightly denser and less chewy. Old-fashioned rolled oats are recommended for the best result.
Pressing extra pieces on top of each dough ball gives the cookies a more finished, bakery-style look and makes sure the cranberries and walnuts are visible in every bite.
Store them in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months.
Yes. Simply leave the walnuts out. The cookies will still hold their shape and taste great with just the cranberries.
Yes. Scoop the dough into balls and freeze them on a sheet tray, then transfer to a freezer bag. Bake straight from frozen and add 2 to 3 extra minutes to the bake time.
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Other Delicious Recipes You May Enjoy
- Cranberry Cream Cheese Bread
- Easy Cranberry Cheesecake Bars Recipe
- Pumpkin Cranberry Loaf
- Copycat Starbucks Bliss Bars
- Cranberry Scones with White Chocolate Chips
Soft and Chewy Oatmeal Cranberry Cookies
Equipment
- mixing bowl
- baking sheet
- Parchment Paper
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup old fashioned rolled oats
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup 1 stick butter, melted
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
Instructions
- In a bowl, combine the melted butter with the white sugar and brown sugar. Mix until well combined. Add the egg and vanilla extract. Mix until everything is fully incorporated.
- Add the flour, oats, salt, ground cinnamon, cranberries and chopped walnuts. Mix with a mixing spoon until a soft, evenly combined cookie dough forms. Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Use a #20 ice cream scoop (or three tablespoons) to form small balls of dough and place them on the baking sheet, leaving space between each cookie. Top each cookie with the reserved walnuts and cranberries.
- Bake for 15 minutes. Use a metal ring or a spoon to shape them into perfect circles if they’ve spread too much. The cookies should have lightly golden edges and a firm but still soft center.
- Let the cookies rest on the baking sheet for a few minutes, as they will be very soft when fresh from the oven. Then, transfer them to a wire rack to cool completely.
Notes
How To Store
Storage: Store these cookies in an airtight container at room temperature for up to 5 days. To freeze: Place baked cookies in a freezer-safe bag for up to 2 months. You can also freeze raw dough balls and bake them straight from frozen, adding 2 to 3 extra minutes to the bake time.Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
