Cranberry Oatmeal Cookies
Cranberry, raisins, and oats make the easiest cookies because you dump all of your ingredients in a bowl, shape them into balls, and bake. Learn about this easy cranberry oatmeal cookies recipe for the holidays.
I eat oatmeal for breakfast every day. And when I can’t have it in a bowl, I make these cookies. They are perfect to carry with us when we go on early morning trips. Also, these are perfect to snack on during the day. Of course, these cranberry oatmeal cookies are a perfect easy-to-make Christmas cookie.
Why make these cookies
- This is the perfect breakfast cookie with oats, fruits, raisins, and dried cranberries with the wonderful flavor of cinnamon.
- When combined, the mixture truly looks like oatmeal in cookie form.
- And if you love oats, then this is one cookie you are going to make over and over again. So double the batch and save leftovers in the freezer.
- Also, all the ingredients in this recipe are easy to find or pantry staples.
- And there is no creaming or whipping, so you don’t need a hand mixer or stand mixer, just a large bowl and spatula. So, easy clean up!
- These cookies will keep at room temperature for 3 to 4 days and are perfect to add to your holiday cookie platter during Christmas.
- In addition, the process is also very simple and straightforward:
- Prepare the cookie dough – 10 mins
- Bake for – 20 to 25 mins
Ingredients and substitution
- Oats – Use old-fashion oats, not the quick-cooking one. The quick cooking make the cookies soggy.
- Butter – Melted butter works to combine all the ingredients as well as adds richness and flavor to the cookies.
- Milk – I use whole milk but skimmed milk would work too.
- Sugar – I love using brown sugar for that caramel-like flavor. But you can also use white sugar.
- Baking soda – Adds a little lightness to the cookie. I highly recommend it.
- Cinnamon – Is wonderful, especially, during the cooler months. You can also add a pinch of nutmeg, cloves, ground ginger, and allspice. In fact, you can also add pumpkin spice or gingerbread spice.
- Vanilla – You can use vanilla extract or vanilla bean paste. Or you can also replace some of the sugar with vanilla sugar.
How to make oatmeal cranberry cookies
- Preheat oven at 325°F / 165°C / Gas Mark 3
- In a small bowl, melt the butter and set it aside to cool.
- In a large bowl, combine the rolled oats, brown sugar, all-purpose flour, baking soda, raisins, and dried cranberries.
Pro tip – Make sure the mixture is well combined before you add the wet ingredients. - Next, add the melted butter and milk. Stir to combine well until you are able to squish the mixture into a ball.
Pro tip – If necessary, add a few more tablespoons of milk to help squish it all into a ball.
- Shape golf size balls, then flatten them. Place them on a baking sheet lined with parchment paper, leaving enough space for them to spread some.
- Bake for 20 to 22 minutes or until lightly golden. Then, cool on the cookie sheet for 5 minutes. And then, transfer to a wire rack to cool completely before you transfer to an airtight container.
Variations to these cookies
- Chocolate chips – You can add 1/2 cup white chocolate chips, which is a wonderful combination with dried cranberries called white chocolate cranberry oatmeal cookies. But bittersweet or dark chocolate chips also work.
- Nuts – Replace some of the dried fruits with chopped nuts such as almonds, cashews, pecans.
- Melted chocolate – Dip half the cookie in melted chocolate to make chocolate cranberry oatmeal cookies.
- Or, drizzle some melted chocolate on the cookies once cooled.
More cookie recipes
- Soft Ginger Cookies
- BEST Peanut Butter Cookies
- Gingerbread Cookies Recipe or Perfect Gingersnap Cookies
- Whipped Shortbread Cookies
- Chocolate Chip Cranberry Cookies
- Cranberry Pistachio Cookies or Cranberry Pecan Snowball Cookies
- Cranberry Cake Christmas or Cranberry Shortbread Squares
- See all holiday cookies or all cookie recipes
Frequently asked questions
How long will these oatmeal cookies keep?
These cookies will keep in the fridge for 3 to 4 days at room temperature. They can also be frozen in a freezer bag for up to a month.
Do these cookies spread?
The cookies have melted butter, which soaks into the oats making a delicious oatmeal mixture. These are very wholesome cookies and they do spread but not too much. They also become little light and airy because of the baking soda.
Why are my oatmeal cookies dry.
Adding too much flour to the cookie dough can make these cookies dry.
Why did my oatmeal cookies become hard?
These cookies have oats and flour so if they are overbaked or kept out to dry at room temperature they can become hard. So bake for the time mentioned and keep them covered in an air-tight container.
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Cranberry Oatmeal Cookies
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 325°F / 165°C / Gas Mark 3
Difficulty: Easy
Calories: 134kcal
Adjust Servings Here: 24 cookies
Description
Cranberry, raisins, and oats make the easiest cookies because you dump all of your ingredients in a bowl, shape them into balls, and bake. Learn about this easy cranberry oatmeal cookies recipe for the holidays.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 cup (80 g) Rolled oats
- ¾ cup (165 g) Brown sugar
- 1 cup (85 g) Desiccated coconut
- 1 cup (125 g) All-purpose flour
- ½ cup (113 g) Melted butter
- ⅓ cup (80 ml) Milk
- ½ tsp Baking soda
- ½ cup Raisins
- ½ cup Dried cranberries
- ½ tsp Salt
- ½ tsp Vanilla extract
Instructions
- Preheat oven at 325°F / 165°C / Gas Mark 3
- In a small bowl, melt the butter and set it aside to cool.
- In a large bowl, combine the rolled oats, brown sugar, all-purpose flour, baking soda, raisins, and dried cranberries. Pro tip – Make sure the mixture is well combined before you add the wet ingredients.
- Next, add the melted butter and milk. Stir to combine well until you are able to squish the mixture into a ball. Pro tip – If necessary, add a few more tablespoons of milk to help squish it all into a ball.
- Shape golf size balls, then flatten them. Place them on a baking sheet lined with parchment paper, leaving enough space for them to spread some.
- Bake for 20 to 22 minutes or until lightly golden. Cool on the cookie sheet for 5 minutes. Then, transfer to a wire rack to cool completely before you transfer to an air-tight container.
Recipe Notes & Tips
- Use rolled oats because quick-cooking oats make soggy cookies.
- Use milk until you have a nice soggy oatmeal mixture.
- I like using soft moist cranberries for these cookies.
- The raisins add sweetness to these cookies.
Variations to these cookies
- Chocolate chips – you can add ½ cup white chocolate chips which is a wonderful combination with dried cranberries called white chocolate cranberry oatmeal cookies. But bittersweet or dark chocolate chips work too.
- Nuts – replace some of the dried fruits with chopped nuts such as almonds, cashews, pecans.
- Melted chocolate – dip half the cookie in melted chocolate to make chocolate cranberry oatmeal cookies
- or drizzle some melted chocolate on the cookies once cooled
Nutrition Information
Calories: 134– kcalCarbohydrates: 18– gProtein: 1– gFat: 7– gSaturated Fat: 5– gPolyunsaturated Fat: 1– gMonounsaturated Fat: 1– gTrans Fat: 1– gCholesterol: 11– mgSodium: 111– mgPotassium: 78– mgFiber: 1– gSugar: 9– gVitamin A: 124– IUVitamin C: 1– mgCalcium: 15– mgIron: 1– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Thank you! I’m going to hopefully make these tomorrow!