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These oatmeal cranberry cookies are perfect for when you need a cookie fix! They’re crunchy around the edges, incredibly chewy throughout and filled with chocolate chips! Easy and quick to make and a joy to eat!
One of the most respected food bloggers, Deb from Smitten Kitchen, who has been blogging for 11 years and is a New York Times best selling author, just sent me a copy of her new cookbook Smitten Kitchen Everyday – Triumphant & Unfussy New Favorites. In the cookbook was this recipe for oatmeal cranberry cookies. I knew I had to make them! Her version is made with raisins, but I wanted to make it more seasonally appropriate and put cranberries in there instead. The dried fruit bits give it a tangy accent that balances so well with the (abundance of) sweet chocolate chips!
This is basically a combination of the classic oatmeal cookies with raisins in them (like the recipe on the back of the Quaker Oats canister) mixed with a classic chocolate chip cookie recipe. Deb says the combination of the two reminds her of a Cadbury Fruit & Nut chocolate bar – yes, totally agree!
An oatmeal cranberry cookie recipe for two!
What do you think of a cookie recipe just enough for two people? I like the kinda low commitment! Yup, this oatmeal cranberry cookies recipe is literally two giant cookies – perfect for a sweet personalized treat. It’s so easy to make and literally just involves mixing everything in a bowl, dividing the batter into two large mounds and baking. You can indulge when the craving strikes and then move on with your life. Because you know you can’t just ignore that craving when it creeps up on you! Don’t do that to yourself 😉 Eat the cookie (errr mega-cookie)!!
How to Make Oatmeal Cranberry Cookies
Heat the oven to 350º F, and line a small baking sheet with parchment paper.
In a bowl, combine the butter, sugar, egg yolk, vanilla extract, flour, baking soda, cinnamon and salt. Stir in the oats, chocolate chips and cranberries.
Divide the dough into two big mounds and place on the baking sheet.
Bake for 15-17 minutes, until golden brown on top.
Cool the cookies for 5 minutes before, then transfer to a nearby mouth.
Top Tips to Make Oatmeal Cranberry Cookies
- Line your baking tray with parchment so that they cookies don’t stick.
- Cook the cookies in a pre-heated oven for the best results.
- The cookies will keep well in an airtight container for around 3 days.
Frequently Asked Questions
What kind of oatmeal is best for cookies?
I recommend that you used rolled oats in these oatmeal cranberry cookies. They hold their shape really well and they keep their chewiness that is essential for a cookie.
Are oatmeal cookies good for you?
Let’s be honest here, they are cookies and they contain sugar and one of these giant cookies is around 430 calories. But, saying that, if you want to indulge then a homemade oatmeal cookie is a great option. Oats contain lots of vitamins and minerals as well as fiber, which will help to keep you full for longer.
I really loved these oatmeal cranberry cookies, and it’s so fun and easy to make a couple of giant cookies rather than a massive batch! They are so perfect for 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
- 2 Tbsp unsalted butter melted
- 3 Tbsp packed light brown sugar
- 1 large egg yolk
- 1/4 tsp vanilla extract
- 3 Tbsp all-purpose flour
- 1/8 tsp heaped baking soda
- Pinch of ground cinnamon
- 2 pinches of sea salt
- 1/2 cup rolled oats
- 3 Tbsp chocolate chips
- 2 Tbsp cranberries or raisins
- Heat the oven to 350º F, and line a small baking sheet with parchment paper.
- In a bowl, combine the butter, sugar, egg yolk, vanilla extract, flour, baking soda, cinnamon and salt. Stir in the oats, chocolate chips and cranberries.
- Divide the dough into two big mounds and place on the baking sheet.
- Bake for 15-17 minutes, until golden brown on top.
- Cool the cookies for 5 minutes before, then transfer to a nearby mouth.