Go Back Email Link
–+ servings
Golden brown cookies stacked on a white plate with more cookies on a wire rack in the background.

Chewy Cranberry Oatmeal Cookies

Print Recipe
Chewy Cranberry Oatmeal Cookies with tart cranberries, crunchy oats & warm spices are the perfect soft and crispy treat for fall and winter.
Prep Time 20 minutes
Baking Time 40 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine American
Servings 48 Cookies
Author Jan Nunes
QR Code

Equipment

  • Large Baking Sheet
  • Parchment Paper
  • Stand Mixer
  • Cookie Scoop
  • Cooling Rack

Ingredients

  • 1½ Cups Dried Sweetened Cranberries
  • 1 Cup Hot Water
  • 1 Cup Unsalted Butter 2 Sticks at Room Temperature
  • ½ Cup Light Brown Sugar Packed
  • ½ Cup White Granulated Sugar
  • 2 Large Eggs
  • 2 Teaspoons Vanilla Extract
  • 1 ½ Cups All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1 ½ Teaspoons Ground Cinnamon
  • ½ Teaspoon Salt
  • 2 Cups Old-Fashioned Rolled Oats

Instructions

  • Preheat and Prepare. Preheat oven to 350°F/177C and line large baking sheets with parchment paper.
  • Plump. Put dried cranberries in a small bowl and add hot water to cover them. Let them plump for at least 15 minutes. Drain them well and remove excess moisture with a paper towel. Set aside for later.
    1½ Cups Dried Sweetened Cranberries, 1 Cup Hot Water
  • Cream. In a large mixing bowl of a stand mixer fitted with the paddle attachment, cream butter, brown sugar, and white sugar together on medium speed for 5 minutes until they are light in color and fluffy.
    Stop the mixer and scrape down the bowl with a rubber spatula. Add the eggs and vanilla extract and continue to beat until all is well incorporated.
    1 Cup Unsalted Butter, ½ Cup Light Brown Sugar, ½ Cup White Granulated Sugar, 2 Large Eggs, 2 Teaspoons Vanilla Extract
  • Sift and Mix. Sift together the flour, soda, cinnamon, and salt onto a piece of parchment paper. Reduce speed to low, add the sifted dry ingredients, and mix just until they are incorporated.
    1 ½ Cups All-Purpose Flour, 1 Teaspoon Baking Soda, 1 ½ Teaspoons Ground Cinnamon, ½ Teaspoon Salt
  • Fold. Add the oats and dried cranberries and fold them in on low speed until they are well distributed throughout the dough. 
    2 Cups Old-Fashioned Rolled Oats
  • Scoop Dough. Use a cookie scoop or tablespoon to drop balls of cookie dough 2 inches apart on the parchment-lined baking sheets.
  • Bake. Bake for 9 to 11 minutes or until the cookies have risen and have golden brown edges.
    Remove from oven and let the baked cookies cool for one minute on the baking sheet before moving them to a wire rack to cool completely. As the cookies cool they will flatten.

Notes

My Top Tips
♡ All ingredients must be at room temperature when you begin mixing the dough. Once I decide I am making these cookies on a particular day, I set the butter out early to come to room temperature. The butter needs to be very soft, but not melted for the dough to come together properly.
♡ A cookie scoop is a great tool to quickly drop the dough onto the baking sheet and to make every cookie the same size.
Make-Ahead & Storage
These cookies can be stored in an airtight container for up to 1 week at room temperature or frozen for up to 1 month.
 

Nutrition

Calories: 93kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 81mg | Potassium: 25mg | Fiber: 1g | Sugar: 7g | Vitamin A: 128IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 0.4mg
QR code with Encharted Cook logo in black and red.
Scan the QR code or visit us at https://EnchartedCook.com