You’ll love the warmth and comfort of homemade cranberry oatmeal cookies! This is the perfect blend of tart berries and a chewy cookie. Enjoy this recipe for fall and Thanksgiving.

Is there anything more inviting than the sweet aroma of freshly baked cookies wafting through the kitchen? Today, I’m excited to share with you a unique cookie recipe that has been a game-changer in my home: cranberry oatmeal cookies.

I promise that these are not your run-of-the-mill, everyday cookies. They’re a delightful fusion of tangy cranberries and hearty oatmeal, minus the usual suspects like white chocolate or nuts.

The journey to this recipe was somewhat serendipitous. I had a craving for something sweet, and a kitchen pantry that seemed like it was playing a game of hide and seek with my favorite ingredients.

All I had was a bag of dried cranberries staring back at me and a container of old-fashioned oats. And thus, the idea of cranberry and oat cookies was born.

What I love about these cookies is their simplicity. The cranberries offer a zesty pop that surprises your taste buds, while the oats bring a comforting, chewy texture that makes each bite deeply satisfying.

They are for everyone who loves a good cookie. For the moms looking to sneak some oats into their kids’ diet, for the teens craving a late-night snack, or for anyone who just wants a delicious cookie that’s a little different from the norm.

So let’s embark on a baking adventure that promises to end with a tray of golden, cranberry-studded treats. And remember, this isn’t just about following a recipe; it’s about creating little rounds of joy that bring a smile to your face with every bite.

Check out the recipe and let me know what you think in the comments!

Here’s what you’re going to need for these cranberry and oat cookies.

Ingredients

1/2 cup butter
1 cup brown sugar
1 egg
1 teaspoon vanilla
1 1/4 cup all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 1/2 cups old fashioned oats
1 1/2 cups dried cranberries

Tips and Thoughts for This Recipe

Feel free to use dark or white chocolate chips, chopped up chocolate bars, or any other type of chocolate you’d like. You really can’t lose.

Store in an airtight container at room temperature for up to 5-7 days.

I haven’t frozen these, but I would say you can for a few months. When you bring them out of the freezer, let them rise to room temperature naturally as opposed to microwaving.

Get the printable recipe for these cookies below:

Cranberry Oatmeal Cookies

These cranberry and oat cookies are the perfect mix of tart and sweet! This chewy cookie recipe is quick and easy to make.

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Prep Time: 10

Cook Time: 10

Chill Time: 1

Total Time: 1 20

Servings: cookies

Ingredients

1/2 cup butter
1 cup brown sugar
1 egg(s)
1 teaspoon pure vanilla extract
1 1/4 cup all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 1/2 cups old fashioned oats
1 1/2 cups dried cranberries

Instructions

In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Add the egg and beat until fully incorporated. Mix in the vanilla.
Slowly add flour, baking soda, and cinnamon to the wet ingredients and mix until just combined.
Fold in the oats and cranberries gently with a spatula.
Cover the dough in plastic wrap and chill for about an hour in the fridge.
Preheat your oven to 350℉ and line a cookie sheet with parchment paper.
Scoop about 2 tablespoons of dough per cookie onto the cookie sheet, at least 2 to 3 inches apart.
Bake for 10 minutes, or until slightly golden around the edges.
Remove cookies from the oven, then let cool on the sheet for a few minutes. Then move to a wire rack to cool completely.