Oatmeal Cranberry Cookies

4.96 from 93 votes

The best Oatmeal Cranberry Cookies you'll ever make - they're crunchy around the edges, incredibly chewy throughout and filled with chocolate chips!

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These oatmeal cranberry cookies are perfect for when you need to use up a bag of fresh cranberries! They’re crisp around the edges, incredibly chewy throughout, and filled with white chocolate chips, oats, and of course, cranberries! These oatmeal cranberry cookies are easy and quick to make and a joy to eat!

Large plate of oatmeal cranberry cookies with white chocolate
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These cranberry oatmeal cookies are basically a combination of a classic oatmeal cookie with cranberries in them (like the recipe on the back of the Quaker Oats canister) mixed with a classic chocolate chip cookie recipe. The BEST of both worlds and perfect for the holiday season!

“Made these for Christmas and used dark chocolate instead of white chocolate as that’s all that I had. They were delicious! Will make them again, for sure.”Pam

Recipe at a glance

Cuisine Inspiration: American
Primary Cooking Method:
Oven
Dietary Info:
Vegetarian
Key Flavor:
Cranberry & White Chocolate
Skill Level:
Beginner

Summary

  • Classic Comfort: These oatmeal cranberry cookies are the definition of classic cookie comfort. With rolled oats, cranberries, and a hint of cinnamon. Perfect home-baked goodness.
  • Easy Baking: A perfect recipe for both novice and experienced bakers. Step by step instructions make this recipe come together quickly and with basic ingredients. 
  • Customizable: Easily customizable to your tastes. Add nuts or switch out the chocolate; it’s a versatile recipe that welcomes your creative touch.

Ingredients to make oatmeal cranberry cookies

  • Oats: Use rolled oats for the best results. They stay nice and chewy during baking. In a pinch, you can use quick oats but steel oats should be avoided as they will be too tough.
  • Flour: We use all-purpose flour in this recipe. We haven’t tried it, but would expect that using a gluten-free 1:1 flour would also yield good results.
  • Baking powder: This helps to make the cookies lighter and less dense.
  • Seasonings: Cinnamon, vanilla and salt.
  • Sugar: We found that the best results were by using light brown sugar as the molasses adds richness and helps to keep the texture chewy. Coconut sugar could also be used.
  • Butter: Melt the butter and let it cool slightly before mixing in. It’s best to use unsalted butter, but if you use salted, decrease the amount of added salt.
  • Egg: To bind the ingredients together.
  • Cranberries: Cranberries add a nice sweet tartness to each bite. This recipe was made with fresh cranberries, but you can use dried cranberries. Other fruits like raisins or dried cherries would also work.
  • Chocolate chips: We love white chocolate chips in these cookies for a fun Christmas cookie, but you can use milk or semi-sweet if you prefer.
  • Dried fruits: If fresh cranberries are not readily available to you throughout the year, dried cranberries, raisins, or even cherries would all be delicious swaps.
  • Less sweet variation: White chocolate adds a creamy sweetness against the tart cranberries; for less sweet options, try semi-sweet or dark chocolate chips for a richer flavor.
  • Nuts galore: If you’re a fan of nutty textures, toss in half a cup of chopped pecans, walnuts, or almonds. 
  • Spice it up: Enhance the warm flavors and spice by adding a pinch of nutmeg or cloves alongside the cinnamon.
Ingredients to make the cookie recipe

How to Make Oatmeal Cranberry Cookies

  1. Beat together the sugar and butter and mix in the eggs.
  2. Mix in the flour and seasonings.
  3. Mix in the oats.
  4. Fold in the cranberries and white chocolate chips. Scoop the mixture onto a baking sheet and bake.
4 image collage to show how to make the cookie batter in a stand mixer

So good, perfect fall cookie. Loved that you used melted butter. I hate waiting for the butter to soften.” – Barbara

Tips for making the best cranberry cookies

  1. Don’t over mix the ingredients. When the flour is added, it should be stirred in until there are no dry streaks, but don’t over mix it as this can overdevelop the gluten and your cookies will be very dense.
  2. There’s no need to chill the cookie dough. These oatmeal cookies only contain a small amount of butter, so there’s no need to chill the dough before baking.
  3. Bake the cookies on a parchment lined baking sheet. This will make them easy to remove once they are cooked. If you use foil, the bottoms can over-bake.
  4. Add an optional white chocolate drizzle. Use baking chocolate that doesn’t contain stabilizers for best results. In a pinch, you can also use chocolate chips, but make sure to add a little coconut oil or butter to help them melt for drizzling.

WHAT TO SERVE WITH CRANBERRY OATMEAL COOKIES

Because fresh cranberries are most readily available during Thanksgiving and Christmas, these cookies will ideally be served as part of your holiday treats.

HOW TO STORE OATMEAL CRANBERRY COOKIES

How long will oatmeal cranberry cookies last in the fridge? Once made, these cranberry cookies will keep well for around 2 to 3 days in an air tight container at room temperature and around 1 week in the fridge.

Can I freeze cranberry oatmeal cookies? Freeze fresh cookies by placing them on a baking sheet and putting them in the freezer. Once the cookies have hardened for 1-2 hours, you can place them in a freezer-safe container or resealable bag. This will make sure the cookies don’t stick to each other and can be easily removed. Baked cookies can be frozen for up to 2 months when stored properly.

Freezing cookie dough: After preparing the cookie dough, place portioned cookie dough balls on a parchment-lined baking sheet. Put them in the freezer for a couple of hours until they’ve hardened enough to place in a freezer-safe bag or container without sticking together. Freeze these ready-to-be-made cookies for up to 2 months. Bake as directed, adding a couple of minutes due to them being frozen.

Frequently Asked Questions

What kind of oats is best to use in these cookies?

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 can use quick oats, but they won’t have the same chewy texture since they tend to be more powdery.

Can you use frozen cranberries?

These work great with dried, fresh or frozen cranberries. If using frozen, don’t let them thaw before adding to the mix or they’ll dye your dough pink.

My cookies turned out undercooked in the center, what can I do differently next time?

If the cookies are too undercooked for your liking, try extending the baking time by a minute or two. Make sure your oven is preheated correctly, and there is enough space between the cooking on the cookie sheet. Too often, older ovens will stop keeping the correct temperature over time. Double-check its accuracy by placing an oven thermometer inside.

Close up shot of oatmeal cranberry cookies

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!

If you try this healthy-ish feel good Christmas Oatmeal Cranberry Cookies recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

This Oatmeal Cranberry Cookies recipe was originally published on October 19, 2017. It was originally a 2-cookie recipe adapted from a cookbook, but has now been updated to be more standard to yield 18 cookies. The post now includes an updated recipe card and step-by-step photos.

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Oatmeal Cranberry Cookies

The best Oatmeal Cranberry Cookies you’ll ever make – they’re crunchy around the edges, incredibly chewy throughout and filled with chocolate chips!
5 from 93 votes
Servings 18 servings
Course Dessert
Calories 101
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
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Ingredients
  

Instructions

  • 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.

Notes

Storage: Store in an airtight container for up to a week at room temperature.
Freeze: Freeze solid on a baking sheet before transferring to a container or bag. They will keep well for up to 2 months and can be thawed at room temperature.
Tip: Don’t over mix the cookie batter when you add the flour so that the gluten doesn’t over develop.
Tip: Cool the cookies fully on a cooling rack before storing or serving.

Nutrition

Serving: 1g, Calories: 101kcal, Carbohydrates: 15g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 25mg, Potassium: 67mg, Fiber: 1g, Sugar: 8g, Vitamin A: 94IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert

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Recipe Rating




Comments

  1. Patricia Williams says:

    Fantastic recipe!! All your details in the article and recipe were very helpful, especially about not overmixing. I used fresh cranberries, and the tartness is well-balanced with the white chocolate chips. I love how the cookies look, too—so colorful and fun! My husband loves them, too!

    1. Yumna says:

      So glad to hear!

  2. Dee says:

    They taste ok, but are overall dry and lumpy
    looking

    1. Yumna says:

      So sorry these didn’t come out as expected. Did you find the dough to be dry, or you found they were dry once baked?

  3. Michele says:

    I made these and everyone loved them, I have added them to my holiday baking.

    1. Yumna J. says:

      Yay! So happy to hear that, Michele!

  4. Wendy says:

    I found the dough to be very dry. The cookies tasted great however, they did not look visually appealing to present as gifts.

    1. Yumna J. says:

      So sorry to hear that the cookies didn’t look how you wanted. Glad that they pulled through with taste though!

  5. Marion says:

    I made this and they were delicious. I used fresh cranberries, as in the recipe, and wasn’t sure about them but their tang was perfect up against the sweet of the chocolate chips. Since it’s just my husband and myself, they made the perfect amount of cookies.
    I’m keeping this recipe!
    Thank you!

    1. Yumna J. says:

      So happy to hear that you and your husband enjoyed it!

  6. Barbara says:

    So good, perfect fall cookie. Loved that you used melted butter. I hate waiting for the butter to soften

    1. Yumna says:

      Ha I agree! I’m glad you loved these!

  7. Safa says:

    Best cookies ever! I used the Splenda brown sugar zero calories, dried cranberries and semisweet chocolate chips and it came out delicious! Thank you 💞

    1. Yumna J. says:

      So glad you liked the cookies, Safa!

      1. Mary Alice says:

        I have fresh cranberries that I froze. Can I just defrost them and use for this recipe?

        1. Yumna J. says:

          Sure – just make sure they are room temperature and does not have any excuse water.

        2. Mary Alice says:

          Thank you for your reply. I’m going to make these for my work cookie exchange. 🍪🎄

  8. Sally says:

    Hi! I’m in love with this recipe, but is the cinnamon needed?

    -Thanks!

    1. Yumna Jawad says:

      Thank you so much! The cinnamon can be optional – the recipe will still work without it; it just might taste slightly different.

      1. Sally says:

        Okay! Thanks so much for the help! It’s a family favorite for Christmas, but I wanted to try it in a new light!

        1. Yumna Jawad says:

          Of course! I love that!

  9. Lora B says:

    These looks so good, and festive for Christmas! So you don’t chop up the cranberries? Could you? I think I will use a 1T scoop to make more, smaller cookies. Thank you!!

    1. Yumna Jawad says:

      Thank you so much! You can definitely chop them up. Let me know how it goes!

  10. Pam says:

    Made these for Christmas and used dark chocolate instead of white chocolate as that’s all that I had. They were delicious! Will make them again, for sure.

    1. Yumna Jawad says:

      That sounds perfect! Happy Holidays!!

  11. Emily says:

    These look so good! I’m wondering if you think subbing oat flour for all purpose would still give the same consistency?

    1. Yumna Jawad says:

      Thank you!! I have yet to try that in this recipe, but I think it could work. It might just make them slightly denser.

  12. ShuYing says:

    Hi there, do you have ingredients measurement in gram instead? Thank you..

    1. Yumna Jawad says:

      Hi! I don’t have the measurements in grams, but there are websites online that will help with the conversions.

  13. Kathleen says:

    Making these I sound good and I love cranberries.

    1. Yumna Jawad says:

      Thank you! Cranberries are the best!

  14. romanita partington says:

    Made these are so yummy. I prefer the fresh cranberry than the dried cranberries.

    1. Yumna Jawad says:

      Yay!! Glad you enjoyed!

  15. Susan Kulesza says:

    Can I double or triple this recipe with the same results? I need to bring something festive for the kids at Thanksgiving.
    Thanks!

    1. Yumna Jawad says:

      Yes, absolutely! And you can make them smaller too 🙂

  16. Dorothy Hiitola says:

    Oh soooo good!

    1. Yumna Jawad says:

      Yay! So glad you liked it! 🙂

  17. Naisan Rab says:

    Hi! The cookie looks amazing and I want you try it but won’t it spread while baking if I just keep it like a lump? I mean once I tried baking cookies and they melted and became like a half naked cake! Sorry for being so direct I love your page!

    1. Yumna Jawad says:

      Hi there, the cookies will spread 50% more of their size as a ball. So expect them to grow but they won’t double or become too huge. If you use a small pan and space them away from each other, you should be totally fine! Hope you try them and enjoy them! 🙂