Oatmeal Cranberry Cookies

Oatmeal Cranberry Cookies

Katrin Ray Shumakov-Getty Images


  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 60 Cookies (60 servings)
Nutritional Guidelines (per serving)
74 Calories
4g Fat
10g Carbs
1g Protein
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Nutrition Facts
Servings: 60 Cookies (60 servings)
Amount per serving
Calories 74
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 23mg 8%
Sodium 88mg 4%
Total Carbohydrate 10g 4%
Dietary Fiber 0g 1%
Protein 1g
Calcium 28mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're looking for a twist on the basic oatmeal-raisin cookie, this recipe uses dried cranberries instead of raisins.


  • 1/2 pound unsalted butter (2 sticks)
  • 2 1/4 cups brown sugar (packed)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons milk (whole)
  • 3 cups quick cooking oatmeal
  • 3 1/3 cups pastry flour (or 3 cups​ all-purpose flour, sifted)
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cups cranberries (dried)

Steps to Make It

  1. Preheat oven to 375°F.

  2. Let all the ingredients come to room temperature before you begin.

  3. Using the paddle attachment of a stand mixer, cream the butter, brown sugar, and the salt on low speed.

  4. Add the eggs, vanilla and milk and mix until blended.

  5. Sift the flour, baking soda, and baking powder together into a separate bowl.

  6. Combine the oats with the dry ingredients.

  7. Add the dry ingredients to wet ingredients and mix until they're combined.

  8. Mix the cranberries into the dough.

  9. Prepare your baking sheet pan by greasing it with butter or shortening or lining it with parchment paper. Or, use a silicone baking mat which is a favorite technique.

  10. Using a 1-oz scoop or the equivalent, drop 1-oz balls of dough onto your sheet pan, leaving enough room between them to allow for them to spread.

  11. Bake 10-12 minutes or until the edges and bottoms of the cookies are beginning to look golden brown.

  12. When the cookies are cool enough to handle but still warm, remove them from the pan and cool them on a wire rack. You can eat them as soon as they're cool enough that they won't burn your mouth. Or if you'll be storing them, make sure they've cooled thoroughly first.


  • Let the butter, eggs and milk come to room temperature before you cream them.
  • When creaming the wet ingredients, the longer you mix them, the more air you'll incorporate, giving you a lighter cookie. For a chewier cookie, mix just enough to combine the ingredients.
  • If the dried cranberries are hard, you can soak them in a bowl of hot water for about half and hour, then drain them and dry them thoroughly with paper towels before adding them to the dough.
  • The recipe may be halved, or you can prepare the dough through step 8 and freeze some or all of it for later.
  • To freeze cookie dough, roll it into a tube and wrap it tightly in plastic wrap. Later you can simply unwrap the tube, cut the frozen dough into single-cookie slices and bake normally.