Oatmeal Cranberry Cookies

Chewy, soft and sweet, these oatmeal cranberry cookies take the cookie box staple out for a more grown-up spin. Although we promise, this will be popular with all members of the family.

The combination of tart cranberry, zesty orange and sweet white chocolate makes this oatmeal cranberry cookie recipe a good choice for the holidays or whenever you’re craving something sweet. Not to mention, with the combination of red berries and white chocolate chips, cranberry oatmeal cookies look lovely on a dessert tray.

If you have any leftover oatmeal, try them in these no-bake fudgy cookies.

Oatmeal Cranberry Cookie Ingredients

• Butter: Providing that buttery richness we love, butter also helps the texture when it’s creamed with the sugar. Don’t substitute in shortening—this could dry the cookie out.
• Sugar: Sugar keeps the cookies sweet and locks in moisture.
• Eggs: Eggs are binding agents and help keep all of the ingredients together.
• Vanilla extract: Vanilla extract helps make the cookies sweeter and lifts up the other flavors.
• All-purpose flour: All-purpose flour is ideal for cookie baking because of its protein levels.
• Baking powder: Baking powder is a leavening agent that helps cookies rise and remain fluffy.
• Baking soda: Another leavening agent, this also helps cookies spread through a reaction that releases carbon dioxide gas.
• Oats: Quick-cooking oats are your best bet here for chewy, soft cookies.
• Raisins: Chewy and sweet, raisins add some texture and moisture to the cookies.
• Cranberries: You can use fresh or frozen—the cranberries’ tartness helps balance the sweetness of the other ingredients.
• Orange zest: Zest adds bright, citrus notes that offer some more dimension in combination with the fruit and the white chocolate.
• White baking chips: White chocolate adds sweetness and creaminess.

Directions

Step 1: Make the dough

Sarah Tramonte for Taste of Home

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after you add each one. Beat in the vanilla. Combine the flour, baking powder, salt and baking soda. Add this to the creamed mixture. Stir in the oats, raisins, cranberries and orange zest. Stir in the baking chips.

Step 2: Bake the cookies

Sarah Tramonte for Taste of Home

Drop rounded teaspoonfuls of cookie dough 2 inches apart onto greased baking sheets. Bake at 375°F until the cookies’ edges are lightly browned, about 10 to 12 minutes. Cool the cookies on wire racks.

Editor’s Tip: Prefer bigger cookies? You can measure them out with a tablespoon.

Sarah Tramonte for Taste of Home

Oatmeal Cranberry Cookie Variations

• Cherry jubilee: You can replace the raisins and/or the dried cranberries with dried cherries.
• Nuts about it: Add in some chopped pecans (or walnuts or hazelnuts) for some extra crunch.
• Chocoholic: Add in dark and milk chocolate chips for a little more sweetness.

How to Store Oatmeal Cranberry Cookies

Store these cranberry oatmeal cookies at room temperature for up to 5 days, and in the fridge for up to a week.

Can you freeze oatmeal cranberry cookies?

Yes. Freeze the baked cookies or the raw cookie dough for up to 3 months. Bake the cookie dough from frozen or let the baked cookies thaw at room temperature before consuming.

Oatmeal Cranberry Cookie Tips

Sarah Tramonte for Taste of Home

Can I use other types of oats in this oatmeal cranberry cookie recipe?

Quick oats (or “instant oats”) are the best to use, but rolled oats can work as well. They both lead to that soft, chewy texture we associate with oatmeal cookies. Avoid steel cut oats for this (although they’re perfect in apple pie steel-cut oatmeal).

How can I make sugared cranberries?

To shift the flavor profile closer to sweet, make sugared cranberries by tossing the fresh or frozen cranberries in 3 tablespoons of warm light corn syrup. Toss in 1/3 cup of sugar until coated. Let the cranberries sit on waxed paper for about 1 hour.

What type of sugar should I use?

You can use either white sugar or brown sugar. Brown sugar lends a richer, more molasses taste.