Dessert

Cranberry Oatmeal Cookies Recipe

ByJeannette Jaeger December 9, 2025December 9, 2025

Introduction

These chewy oatmeal cookies are studded with tart cranberries and a hint of orange zest, offering a bright and flavorful twist on a classic treat. Perfect for holiday gatherings or as a grab-and-go breakfast, their hearty oats keep you satisfied longer.

A white plate filled with a stack of seven oatmeal cookies with visible oats and red dried cranberries. The cookies are golden-brown with a rough, textured surface showing clusters of oats and scattered red bits of cranberry embedded in each one. The plate sits on a white marbled surface, and in the blurred background, soft warm yellow lights create a cozy feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
1 cup dried cranberries
Zest of 1 orange

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
Step 3: Beat in the eggs and vanilla extract until fully incorporated.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently to combine.
Step 6: Fold in the rolled oats, dried cranberries, and orange zest until evenly distributed.
Step 7: Drop spoonfuls of the dough onto the prepared baking sheets, spacing them evenly.
Step 8: Bake for 10 to 12 minutes, until the edges are golden but the centers remain soft.
Step 9: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a nuttier flavor, add 1/2 cup chopped walnuts or pecans to the dough.
Replace dried cranberries with raisins or chopped dried apricots for different fruity notes.
Use orange extract instead of zest for a stronger citrus aroma.
Chill the dough for 30 minutes before baking to prevent spreading.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to three months. To reheat, warm briefly in a low oven or microwave until soft.

How to Serve

A white round plate holds a stack of six oatmeal cookies with visible oats and dried cranberries. The cookies have a golden brown color and are slightly thick with rough texture from the oats. The plate rests on a white marbled surface with soft, warm bokeh lights blurred in the background, adding a cozy feel. The cookies are arranged casually with some edges overlapping, showing their uneven, homemade look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute butter with oil or margarine?

Butter provides flavor and texture, but you can substitute it with margarine in equal amounts. Using oil may change the texture, making the cookies softer and less chewy.

Are these cookies gluten-free?

These cookies use all-purpose flour, which contains gluten. To make them gluten-free, substitute with a gluten-free all-purpose flour blend and ensure your oats are certified gluten-free.