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Cranberry Oatmeal Cookies

Chewy, moist Cranberry Oatmeal Cookies are easy to make and a comfort food dessert. They have a wonderful rustic texture and the dried cranberries make them a favorite any time of the year.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 11 minutes
Cooling Time (estimate) 20 minutes
Total Time 41 minutes
Servings 36 2-cookie servings (total yield: 6 dozen or 72 cookies)
Calories 150kcal
Author Toni Dash


  • 1 cup Unsalted butter softened
  • 1.5 cups Light brown sugar packed
  • 1 large Egg
  • 1/3 cup Whole milk
  • 2 teaspoons Vanilla extract
  • 3 cups Old fashioned oats (rolled oats) do not use instant oats
  • 2 cups All purpose flour regular or gluten-free
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon ground Cinnamon
  • 1.5 cups dried sweetened Cranberries


  • Preheat the oven to 375°F. Line rimmed baking sheets with parchment paper.
  • In a large bowl or in the bowl of a stand mixer, mix the butter and brown sugar together until fluffy, about 1 minute.
  • Add in the egg, milk, and vanilla, mix to combine.
  • In a second large bowl stir together the oats, flour, baking soda, salt, and cinnamon.
  • Pour the dry mixture into the wet mixture about 1 cup at a time; mix well. NOTE: the dough will be stiff.
  • Add the cranberries and stir to fully mix into the dough.
  • Make heaping 1 tablespoon sized dollops on the sheet trays about 2 inches apart. PRO TIP: a a 1 tablespoon sized cookie scoop works perfectly for this.
  • Bake for 10-11 minutes until the edges turn lightly golden brown.
  • Let cool on the sheet tray for about a minute, transfer cookies to a wire rack to cool completely.


Cooking Time note
The time for cooking one batch of the cookies is 10-11 minutes. If making the full recipe you may rotate batches through the oven (versus doing them all at once due to oven space constraints) so the total cooking time for total batches will be lengthened based on that.
Storing the Cookies
After they cool, store the cookies in a sealed container at room temperature for up to 1 week.
The cookies can also be frozen for up to 3 months.
  • Add 3/4 cup of chocolate chips (white chocolate, toffee bits or chocolate).
  • Add 3/4 cup of chopped nuts.
  • Swap the cranberries for raisins or dried cherries.


Calories: 150kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 69mg | Potassium: 52mg | Fiber: 1g | Sugar: 12g | Vitamin A: 168IU | Calcium: 18mg | Iron: 1mg