Cranberry Oatmeal Cookies
These Cranberry Oatmeal Cookies take your classic oatmeal cookie to a whole new level. These cookies are thick, hearty, soft, and packed with dark chocolate and cranberries.
Easy Chewy Oatmeal Cranberry Cookies with Dark Chocolate
“What’s for dessert?”
That is probably the most-asked question in my house. Most of the time, we have cinnamon rolls, peanut butter fudge, or chocolate chip cookies.
This time, though, I decided to switch things up and make these Cranberry Oatmeal Cookies. They were a hit! Plump, tart cranberries, chunks of chocolate with hints of brown sugar and cinnamon make these cranberry oat cookies a special variation on a classic cookie.
This recipe is so simple and so good!
How to Make Cranberry Oat Cookies
These simple homemade cranberry oat cookies come together in just a few minutes!
See the recipe card below for the ingredient amounts and full instructions.
- In a bowl, cream together the butter and sugar until fluffy. Add in the eggs and vanilla, then mix until combined.
- Add in the oats, flour, cinnamon, baking soda, and salt, then fold in the cranberries and chocolate chunks.
- Use a cookie scoop to portion the dough onto a lined baking sheet, then place the tray in the fridge to chill for 45 minutes.
- Once the dough chills, take individual portions and place them about 2 inches apart on a separate baking sheet. Add a few extra chocolate chips to the top of the dough if you’d like.
- Bake the cookies at 350ºF until the edges are brown and the tops are golden-brown, then remove and cool.
Tips for Oatmeal and Cranberry Cookies
Here are a few things to keep in mind as you put together this oatmeal cranberry cookie recipe!
- Use brand name butter. Store brands tend to spread too much which can cause the cookies to lose their shape and texture.
- Portion the dough evenly. I recommend a 1½ to 2 tablespoon cookie scoop. We want to make sure all of the cookies bake evenly.
- Chill the dough. This is essential so that the cookies can hold their shape and thickness. If the dough is too warm, the cookies will spread too much.
- Line the baking sheets. This helps prevent the cookies from burning on the bottom or sticking to the baking sheet.
- Feel free to swap the dark chocolate chips out for white chocolate, semi-sweet, or milk chocolate.
- This recipe makes 35 to 40 2-inch cookies. If you don’t need this many, simply cut the recipe in half!
Storage
Room Temperature: Leftover cranberry oat cookies will last in an airtight container at room temperature for 4-5 days.
Freezer: To freeze the baked cookies, let them cool completely, then store them in an airtight container in the freezer for up to 3 months. When you’re ready to serve, thaw the cookies on the counter or microwave to warm slightly.
Making Ahead of Time: Want to prep your cookies in advance? You can prep and freeze the dough! To freeze the dough, assemble it as directed, then portion the dough into balls. Place them onto a baking sheet and flash freeze until hardened. Once fully frozen, you can transfer the dough balls to a ziplock bag or airtight container and freeze for up to 2 months.
When you’re ready to bake, place the dough onto a parchment line baking sheet, then bake as directed. You may need to add a couple of extra minutes to the bake time since the dough is frozen.
Can I Use Quick Oats Instead of Rolled Oats?
I don’t recommend it. While quick oats can sometimes be substituted in baking, they are more processed and won’t give you that same chewy, hearty texture that rolled oats will.
Should I Rehydrate Cranberries for Cookies?
Yes! Before adding the cranberries to the cookies, place them into a bowl of warm water and set aside for a few minutes.
Soaking the cranberries rehydrates them so they plump up. That way you get that delicious pop of tart flavor in each bite!
Don’t sweat it if you forget! The cookies are fantastic either way.
Why Do My Oatmeal Cookies Get Hard?
There may be a couple of reasons that your oatmeal and cranberry cookies ended up too hard or crunchy. Here are a couple of things you can do to prevent that from happening!
- Don’t over-mix. Mixing too much can over-develop the gluten in the flour which can result in dry, tough cookies.
- Don’t over-bake. Pull the cookies out of the oven as soon as the edges are slightly browned and the tops are golden-brown. If they bake too long, they will just get hard and crunchy.
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Ingredients
- 1 cup dried cranberries
- 1 cup unsalted butter, softened (We recommend using name brand butter for best results.)
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups old fashioned oats
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup dark chocolate chips
Instructions
- Line a baking sheet with parchment paper then set aside.
- Place the cranberries in a bowl of hot water. Set aside while you work on the cookie dough.1 cup dried cranberries
- Cream butter and sugars in a stand mixer on medium speed until fluffy and significantly light in color, about 8 to 10 minutes.1 cup unsalted butter1 cup light brown sugar1 cup granulated sugar
- Add the eggs and vanilla extract. Mix on low until combined. Scrape down the sides as needed.2 large eggs2 teaspoons pure vanilla extract
- Add oats, flour, cinnamon, baking soda, and salt. Mix on low speed just until no flour streaks remain.2 cups all-purpose flour3 cups old fashioned oats2 teaspoons ground cinnamon1 teaspoon baking soda½ teaspoon salt
- Drain the water from the bowl of cranberries. Add the cranberries and chocolate chips to the cookie dough and stir to combine.1 cup dark chocolate chips
- Use a 2 tablespoon sized cookie scoop and portion the dough onto the large baking sheet. It's ok if the dough is close together. Cover loosely with plastic wrap and transfer to the baking sheet to the refrigerator to chill for 45 minutes.
- While the dough is in the refrigerator, line 1 to 2 additional baking sheets and preheat the oven to 350°F.
- Transfer a few of the chilled dough portions about 2 inches apart of the prepared baking sheets, press down slightly, and dot with chocolate chips if desired.
- Bake for 11 to 13 minutes until the edges are brown and the tops are golden brown. The centers should be almost set with only a little bit of shine visible.
- Remove the cookies from the oven and allow them to cool for 5 minutes before transferring to a cooling rack.
- Scroll up into the post to see tips, FAQs, and storage options.