These crisp and chewy Cranberry Oatmeal Cookies have low added sugar but all the flavor and texture you crave. And they are so easy to make!
We love making all of my favorite Christmas cookies for kids, and I wanted to add another option with a different flavor profile. And these, which are loaded with vanilla and cranberry flavor, are so darn yummy.
With an easy stir together batter, whole grains from oatmeal, and dried cranberries for sweetness and flavor, these cookies are a new favorite.
They have crisp edges with a chewy interior and are just sweet enough. You can add chocolate chips or white chocolate chips if you want, and share them with the kids for a party, holiday, cookie exchange, or any day that deserves a treat.
Why This Recipe Works
Simple pantry staples and a super simple method combine to make a chewy cookie with crisp edges with pure cranberry flavor and vanilla undertones.
You may also like my Healthy Oatmeal Chocolate Chip Cookies, Christmas Cookies for Kids, Healthy Sugar Cookies, and Soft Pumpkin Cookies.
Table of Contents
Ingredients You Need
Here’s a look at the ingredients you need to make this recipe for Cranberry Oatmeal Cookies so you know what to have on hand and ready to go.
- Butter: You’ll want to soften this at room temperature so it’s ready to be blended. I use unsalted butter in my cooking so I can add the amount of salt I want in the recipe.
- Sugar: I use granulated and brown sugar in combination for the best chewy texture here. I did my best to make the amount as low as possible.
- Baking soda: This helps the cookies spread and rise nicely, so be sure yours is fresh and active.
- Egg: An egg helps the cookie batter bind together. I use large eggs in my baking for the correct volume.
- Vanilla extract: Pure or artificial vanilla extract adds a lot of flavor that pairs nicely with the cranberries.
- All-purpose flour: This flour creates a chewy cookie that is just the right level of moist.
- Oatmeal: Rolled or “old-fashioned” oats work well. You can use quick oats, too, if that’s what you have.
- Coconut: Shredded unsweetened coconut adds nice texture and flavor. If you aren’t a fan of coconut or you just don’t have it, use additional rolled oats.
- Cranberries: Dried cranberries add flavor and texture to this recipe. Look for lower sugar ones if you can find them so they are a little less sweet.
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Step-by-Step Instructions
Below is an overview of how to make this Cranberry Oatmeal Cookie recipe so you know what to expect from the process. Scroll down to the end of the post for the full information, including the amounts and timing.
Step 1. Beat the butter with a handheld mixer until light and fluffy.
Step 2. Add in the sugars, egg, and vanilla.
Step 3. Add the dry ingredients and mix to combine.
Step 4. Portion onto a parchment-paper lined cookie tray and press flat slightly. Bake.
Frequently Asked Questions
This recipe works best with dried cranberries as they do not have the same high level of moisture as fresh cranberries and would likely make the cookies soggy.
Sure, add 1 tablespoon freshly grated orange zest to the batter.
I did my best to lower the sugar as much as possible while maintaining the crisp edges and chewy insides. If you want to go lower, use ¼ cup of each.
How to Store
Cool Cranberry Oatmeal Cookies completely on a wire rack, then transfer to an airtight container to store for up to a week. You can also freeze for longer in a freezer bag with as much air removed as possible.
Best Tips for Success
- Use half dried cranberries and half chocolate chips or white chocolate chips, if desired.
- Add a little cinnamon for more cozy flavor.
- Use gluten-free all-purpose flour as needed.
- Use a mini ice cream scoop to easily portion out the cookies. Press slightly with your fingers before baking for the best final texture.
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Cranberry Oatmeal Cookies
Ingredients
- ¼ cup unsalted butter (softened at room temperature)
- ⅓ cup packed brown sugar
- ⅓ cup granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 2 teaspoons vanilla extract
- ¾ cup all purpose flour
- ¾ cup rolled oats
- ½ cup unsweetened shredded coconut
- ¾ cup dried cranberries ("low sugar" variety if possible)
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds.
- Add sugars, baking soda, and salt and beat until combined, scraping down the sides of the bowl as needed.
- Beat in egg and vanilla to combine.
- Beat in flour, oats, and coconut just gently to combine. Stir in the cranberries.
- Scoop out teaspoon-size balls and place onto a baking sheet 2 inches apart. Press down slightly. (A mini ice cream scoop makes this step easy.)
- Bake about 12 minutes or just until edges are set. Cool on pan for 1 minute, then transfer to a wire rack to cool.
Equipment
Notes
- Store cookies in an airtight container at room temperature for up to 7 days.
- Freeze cooled cookies in a freezer bag, with as much air removed as possible, for up to 3 months. Thaw at room temperature.
- You can make the dough ahead of time if you prefer. Store it in a storage bag, with as much air removed as possible, in the fridge for up to about 5 days. Let sit at room temperature for about 20-30 minutes before rolling into balls so it softens.
- Use 1 tablespoon per cookie to make them a little larger.
- Gluten-free: Use gluten-free flour blend instead of the all-purpose flour.
- Use half cranberries and half chocolate chips (or white chocolate chips) if desired.
- If you don’t love coconut, you can use the same amount of additional rolled oats.
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