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These oatmeal cranberry cookies are perfect for when you need a cookie fix! They’re crisp around the edges, incredibly chewy throughout and filled with white chocolate chips and cranberries! Easy and quick to make and a joy to eat!
This is basically a combination of the classic oatmeal cookies with cranberries in them (like the recipe on the back of the Quaker Oats canister) mixed with a classic chocolate chip cookie recipe.
ingredients & substitutions
How to Make Oatmeal Cranberry Cookies
Frequently Asked Questions
The best oats for these cookies are rolled oats because they hold their shape really well and they keep their chewiness that is essential for a cookie.
You’re going to love these oatmeal cranberry cookies, especially for baking during the holiday season. They are so perfect for holiday gatherings or even just an afternoon snack with a cup of tea or coffee!
For more cookie recipes:
- Oatmeal Raisin Breakfast Cookies
- Date Cookies
- Pistachio Cookies
- Chocolate Chip Tahini Cookies
- Chewy Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- Peanut Butter Trail Mix Cookies
If you’ve tried this healthy-ish feel good Oatmeal Cranberry Cookies recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Oatmeal Cranberry Cookies
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl, whisk together the oats, flour, baking powder, cinnamon, and salt; set aside.
- In the bowl of a stand mixer or using a handheld mixer, beat the sugar and butter on medium speed until creamed, 1 to 2 minutes. Add the egg, followed by the vanilla extract and beat until combined, 1 more minute.
- With the mixer on low speed, slowly add in the dry ingredients and mix until just combined, without over mixing. Fold in the cranberries and white chocolate chips.
- Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop and press down slightly to flatten. Bake for 12-14 minutes or until cookie edges have set but the center still looks soft. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.