Oct 22, 2010
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Cranberry Oatmeal Cookies

By: Aileen Anastacio

Cranberry Oatmeal Cookies

These chewy cookies can be stored for up to one month before baking.

If you like this, we also recommend:  more cookie recipes,
How to Bake Better Cookies

Yield 36 cookies  Prep Time 20 minutes  Baking Time 10 to 12 minutes


1 cup butter, room temperature
1 cup dark brown sugar
1 cup sugar
2 eggs, large
1 teaspoon vanilla
2 cups all-purpose flour
3 cups rolled oats
1 teaspoon baking soda
1 cup dried cranberries


Preheat oven to 350ºF.   

In a mixing bowl, combine butter and sugars. Beat on medium speed until light and fluffy.

Add eggs one at a time, then add vanilla.

4  In a separate bowl, combine all-purpose flour, oats, and baking soda. Mix to combine then gradually add to the butter mixture. Mix until just combined.

Add the cranberries and mix into the batter. Place in the refrigerator at least 1 hour, until firm.

To bake, line several baking sheets with parchment paper. Scoop dough using an ice cream scooper or use 2 tablespoons of dough and roll into a ball. Space dough about 2 1/2 inches apart.

7  Bake for 10 to 12 minutes or until golden brown but still soft in the center. Cool completely. Store in an airtight container.

Tool tip: Using an ice cream scooper for the dough keeps the cookies consistent in size.

Make-ahead tip: You can prepare this dough ahead of time and keep it in the fridge for about a week or in the freezer for about a month. Thaw the dough completely to room temperature before baking.

If you liked this recipe, you'll also like:   Chewy and Healthy Oatmeal Cookies;
White Chocolate Cookies with Sea SaltOatmeal, Dried Mango, and Cashew Cookies


Photography by David Hanson  | Prop Styling by Becky Kho

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