Cranberry Oatmeal Cookies
Classic cranberries and orange flavors come together in these wholesome cranberry oatmeal cookies. Perfect for the holiday season or any time of year really, these chewy oat cookies make a delicious yet satisfying snack. With just a few simple ingredients and about 20 minutes, you can make a batch of these tasty treats in no time.
Similar to my energy bars, these nut-free oatmeal cookies make a delicious yet wholesome snack or handy lunchbox fillers, especially in the festive season.
Ingredients and substitutions
See the recipe card for full information on ingredients and quantities.
- Cranberries – This recipe uses dried cranberries. Substitute them all or parts with raisins, dates, or apricots if needed.
- Oats – Rolled, scotch, quick oats all work well for this recipe.
- Orange – You’ll the zest and 1 tbsp of juice from one medium-sized orange. Wash it thoroughly before zesting.
- Vanilla – Vanilla extract or vanilla syrup works best but you can also use essence if needed.
- Butter – Unsalted butter works best as you can control the amount of salt used but you can also use lightly butter and omit the 1/8 tsp of salt alongside the dry ingredients.
- Sugar – Brown sugar gives these cookies extra flavor but you can also substitute white sugar 1:1.
How to make cranberry oatmeal cookies
See the recipe card for full information on the method.
Cream butter and sugar.
Add eggs and vanilla extract and mix until fluffy and well combined.
Add the remaining ingredients. Make sure not to overmix the batter.
Shape the cookie dough into golf-sized balls and place them onto a parchment paper-lined baking tray.
Storage tips
Meal-prep friendly: These oaty cookies store well for up to 5 days in an airtight container making them a great candidate for your weekly meal prep routine. Or make a double batch and freeze the shaped cookie dough or baked cookies.
Freezer: You can freeze the cookie dough and baked cookies. I suggest freezing the cookie dough in small balls and baking them from frozen for extra fresh cookies. Simply add 5-10 min extra to the baking time.
More oaty recipes
For more oatmeal treats, check out the following recipes:
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Cranberry Oatmeal Cookies
Ingredients
- 1/2 cup butter softened, unsalted
- 3/4 cup brown sugar
- 1 egg medium-sized, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp orange zest
- 1 tbsp orange juice
- 1 cup dried cranberries
Instructions
- Preheat the oven to 350F (180C). Line 2 cookie sheets with parchment paper.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy with an electric mixer or stand mixer. Add the egg and vanilla extract and mix for 2 minutes until fully combined.1/2 cup butter, 3/4 cup brown sugar, 1 egg, 1 tsp vanilla extract
- Add the oats, salt, flour, baking soda, orange zest, and juice. Mix to combine, be careful not to overmix the batter, or the cookies will be tough. Fold in the dried cranberries by hand until they're evenly distributed throughout the dough.1 1/2 cups rolled oats, 1 cup all-purpose flour, 1/2 tsp baking soda, 1 tsp orange zest, 1 tbsp orange juice, 1 cup dried cranberries, 1/4 tsp salt
- Shape the mixture into 12 gold ball-size cookies (60g each) and place them onto the cookie sheets 2 inches apart. Bake them for 12-13 minutes or until golden brown. They will be very soft when just baked. Let cool on the baking sheet for a few minutes to firm up before transferring to a wire rack to cool completely.
- Once fully cooled you can store them in an airtight container at room temperature for up to 5 days. Perfect for meal prep!
