Oatmeal Cranberry Cookies Recipe (Chewy, Festive & Easy)
These oatmeal cranberry cookies are soft, chewy, and packed with hearty oats and tangy dried cranberries. Perfect for holidays, cookie exchanges, or an everyday homemade treat, this recipe delivers crisp edges with a tender center every time.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 36 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup unsalted butter, softened
1 1/2 cups light brown sugar
2 large eggs
2 tsp vanilla extract
2 cups old-fashioned rolled oats
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp kosher salt
1/2 tsp ground nutmeg
1/2 cup dried cranberries
1/2 cup chopped toasted pecans
Instructions
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream butter and brown sugar until light and fluffy.
3. Beat in eggs one at a time, then add vanilla extract.
4. In a separate bowl, whisk oats, flour, baking powder, cinnamon, salt, and nutmeg.
5. Gradually mix dry ingredients into the wet mixture until just combined.
6. Fold in dried cranberries and toasted pecans.
7. Scoop dough onto prepared baking sheets, spacing cookies 2 inches apart.
8. Bake for 15–18 minutes until edges are golden.
9. Cool briefly on the pan, then transfer to wire racks to cool completely.
Notes
Reduce salt to taste if desired.
Do not overbake for the best chewy texture.
Cookies stay soft for several days when stored airtight.
Nuts can be swapped with walnuts or omitted.
Find it online: https://www.broodrecipes.com/oatmeal-cranberry-cookies/