Cranberry Oatmeal Cookies

Name: Cranberry Oatmeal Cookies
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 cup unsalted butter at room temperature; 1.5 cups light brown sugar; 2 teaspoons vanilla extract; 2 large eggs; 2 cups old-fashioned rolled oats; 1.5 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1.5 teaspoons coarse kosher salt; 0.5 teaspoon ground nutmeg; 0.5 cup dried cranberries; 0.5 cup chopped toasted pecans

4.7

(46)

41 Reviews

9 Photos

I hope you enjoy these cranberry oatmeal cookies as much as we do. I made a few changes to a recipe on the back of a canister of oats — now this is the only recipe I use!

Submitted by KATSINTHEKITCHEN

Updated on October 24, 2024

4 cranberry nut oatmeal cookies on yellow-rimmed plate

9

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hr

Servings:

36

Yield:

3 dozen cookies

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Ingredients

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Original recipe (1X) yields 36 servings

1 cup unsalted butter at room temperature
1 ½ cups light brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups old-fashioned rolled oats
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 ½ teaspoons coarse kosher salt, or to taste
½ teaspoon ground nutmeg
½ cup dried cranberries
½ cup chopped toasted pecans

Directions

Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the upper third of the oven. Line baking sheets with parchment paper.
Place unsalted butter and light brown sugar into the work bowl of a stand mixer and mix on medium-slow speed until very fluffy, 3 to 4 minutes. Beat in vanilla extract, followed by eggs, one at a time. Reduce mixer speed to lowest speed and leave running.
Whisk rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg together in a separate bowl; gradually add oat mixture into the slowly running mixer, a 1/3 at a time. Mix in dried cranberries and nuts until just incorporated. Using a large cookie scoop, place dough on prepared baking sheet about 2 inches apart.
Bake one batch at a time in the preheated oven just until the edges are brown, 17 to 18 minutes. Allow to cool on baking sheets for about 5 minutes before removing to finish cooling on wire racks.

Cook’s Note

I often use hazelnuts in place of the pecans, and they are just as good.

You can make these larger or smaller; simply adjust the baking time.

Keep loosely covered, and they will maintain their chewiness for several days, if they last that long!

70 home cooks made it!

Nutrition Facts (per serving)

137	Calories
7g	Fat
18g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 36
Calories 137
% Daily Value *
Total Fat 7g	9%
Saturated Fat 4g	18%
Cholesterol 24mg	8%
Sodium 101mg	4%
Total Carbohydrate 18g	6%
Dietary Fiber 1g	3%
Total Sugars 10g
Protein 2g	3%
Calcium 23mg	2%
Iron 1mg	3%
Potassium 47mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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