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Soft & Chewy Cranberry Oatmeal Cookies Recipe

Soft & Chewy Cranberry Oatmeal Cookies

Tender oatmeal cookies with lightly browned edges, soft centers, cinnamon warmth, and sweet-tart dried cranberries. Add white chocolate, nuts, or orange zest for extra flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 30 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 1 cup (200 g) Packed light brown sugar
  • 1/2 cup (100 g) Granulated sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
Dry Ingredients
  • 1 1/2 cups (188 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1 teaspoon Ground cinnamon
Add-Ins
  • 3 cups (240 g) Old-fashioned rolled oats
  • 1 cup (about 140 g) Dried cranberries
Optional Add-Ins
  • 1 cup White chocolate chips or chunks
  • 1/2 cup Chopped walnuts or pecans
  • 1 teaspoon Finely grated orange zest

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper. Cream the softened butter, brown sugar, and granulated sugar for 2–3 minutes until light and smooth.
  2. Beat in the eggs one at a time, mixing after each addition, then blend in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  3. Add the dry ingredients to the butter mixture and mix only until combined. Stir in the rolled oats and dried cranberries, followed by any optional white chocolate, nuts, or orange zest.
  4. Scoop approximately 2 tablespoons of dough for each cookie and arrange the portions about 2 inches apart on the prepared baking sheets. For thicker cookies, chill the scooped dough for 20–30 minutes.
  5. Bake for 10–12 minutes, until the edges are lightly browned while the centers still look slightly soft. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack.

Notes

Do not overbake; the centers finish setting as the cookies cool. Use old-fashioned rolled oats for the best chewy texture. If the cranberries are firm, soak them in hot water for 5–10 minutes, then drain and pat dry before using.