Cranberry oatmeal cookies


These country style homemade cranberry oatmeal cookies are amazing. They ae soft on the inside and chewy on the outside.

  • One cup unsalted butter softened to room temperature
  • One cup packed light or dark brown sugar
  • 1/4 cup granulated sugar
  • Two large eggs
  • One Tablespoon pure vanilla extract 
  • One tablespoon molasses (optional)
  • 1 and 1/2 cups  all-purpose flour 
  • One teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • Two cups old-fashioned rolled oats
  • One cup raisins
  • One cup dried cranberries


Use a hand or a stand mixer with a paddle attachment. Cream the butter and both sugars on medium speed until smooth. Add the eggs. And mix on high speed until combined. Scrape down the sides of the bowl as necessary. Next, add the vanilla and mix at high speed until combined. Then set aside.

Whisk the dry ingredients-flour, baking soda, cinnamon, and salt in a separate bowl. Then add dry ingredients to the wet ingredients and mix at low speed until combined. Stir in the oats, raisins, and cranberries (dough will become stiff and sticky).

Preheat oven to 350°F.Then line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Roll balls of dough (about 2 tablespoons of dough per cookie) and place them 2 inches apart on the baking sheets. You may use a cookie scoop to drop the dough on the baking sheet. Bake dough for about 12-14 minutes until cookies are lightly brown on the sides. The centers will look very soft and under-baked.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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