These oatmeal cranberry cookies are soft, chewy, and full of cozy flavor. Made with butter, brown sugar, and oats, they’re an easy no-raisin twist on a classic!
Ingredients
- 1 cup (226g) salted butter softened
- 1 cup (200g) light brown sugar packed
- ¼ cup (50g) granulated white sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla bean paste or extract
- 1½ cups (195g) all-purpose flour
- 2½ cups (225g) old-fashioned rolled oats
- 2 tsp cornstarch
- 1 tsp baking soda
- 1¼ tsp ground cinnamon
- ½ tsp fine sea salt
- 1 1/2 cups (182g) dried cranberries (craisins) or rasins
- Flaky sea salt for topping
Instructions
- Cream butter, brown sugar, and white sugar until light and fluffy (2–3 min).
- Mix in the egg, egg yolk, and vanilla until smooth.
- In a separate bowl, whisk together flour, cornstarch, baking soda, cinnamon, and salt.
- Stir the dry ingredients into the wet mixture until just combined. Then fold in the oats and dried cranberries until evenly distributed. Be careful not to overmix.
- Scoop 2½–3 tbsp (or your preferred size) dough balls onto a parchment-lined baking sheet. Cover and refrigerate dough for at least 1–2 hours or overnight.
- Preheat oven to 350°F (175°C). Place cookie dough balls on a parchment-lined baking sheet, leaving space between each to allow for spreading. Bake for 11–13 minutes, or until the edges are set and slightly golden while the centers still look just underdone. The cookies will continue to bake from residual heat once removed from the oven.If your cookies aren’t spreading naturally, gently bang the sheet tray on the counter a couple of times mid-bake or right after baking to encourage them to settle and get that perfect chewy texture.
- After remvoing from the oven, sprinkle with flaky sea salt if using. Cool for 5 mins on tray, then transfer to rack to finish colloing.
Video
Notes
- Use old-fashioned oats, not quick oats
Old-fashioned rolled oats provide the best chewy texture and hearty bite. Quick oats will absorb too much moisture and may lead to dense, dry cookies. -
Customize your add-ins
Swap the dried cranberries for raisins, chopped dates, or omit entirely. Use all chocolate chips for a bakery-style oatmeal chocolate chip cookie, or add toasted nuts for extra texture. -
Make ahead & freeze
You can freeze the dough balls before baking. Just scoop, flash freeze on a tray, then transfer to a bag. Bake from frozen at 350°F and add 1–2 extra minutes. - Storage:
Store cooled cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 3 months.
Nutrition
Nutrition Facts
Oatmeal Cranberry Cookies (Soft, Chewy & Easy)
Amount per Serving
Calories
269
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
44
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
47
mg
16
%
Sodium
215
mg
9
%
Potassium
82
mg
2
%
Carbohydrates
39
g
13
%
Fiber
2
g
8
%
Sugar
22
g
24
%
Protein
3
g
6
%
Vitamin A
343
IU
7
%
Vitamin C
0.02
mg
0
%
Calcium
26
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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