Oatmeal Cranberry Cookies

Amanda Alias


I just made these for the first time and oh my goodness are they good. It's always nice to use seasonal ingredients to make something delicious! All the recipes I could find used dried cranberries so I had to adapt it for the fresh. The dried seem to be sweeter and that's why I added the extra sugar during the chop. Because there is more moisture in fresh cranberries I added an extra 1/2 cup oats to help balance. Extra cinnamon because I love it. Also I like easy so I made changes to use the food processor instead of 3 different bowls (I don't have a dishwasher.) They turned out beautiful.

pinch tips: How to Melt and Soften Butter



2 dozen


2 Hr 10 Min


15 Min


2 c
all purpose flour
1/2 tsp
1 tsp
1 tsp
baking powder
1 tsp
baking soda
1 Tbsp
vanilla extract
3 Tbsp
2 large
2 stick
unsalted butter at room temp
1 c
packed light brown sugar
3/4 c
3 1/2 c
old fashion oats
12 oz
or one bundle of fresh cranberries

Directions Step-By-Step

In food processor pulse cranberries and 1/4 cup sugar a few times to roughly chop. Place in bowl and set aside.
In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside
Back in food processor combine eggs and remaining sugar and brown sugar. Run until well combined. Add eggs, Vanilla, and milk. Run until well combined. Add flour mixture and run until well combined. Remove from food processor and stir in oats and then fold in Cranberries.
Cover and refrigerate at least 2 hours. You can wrap in plastic wrap and freeze at this point too, if you want to make at a later date.
Preheat oven to 350°. Line cookie sheet with parchment paper. Roll about 2 tablespoons into a ball. Smash down with a drinking glass. Bake 16 minutes for a soft cookie or 18-20 for a crispier cookie (I like soft.) Remove to cooling rack. Cool completely or eat them warm. Enjoy!

About this Recipe

Course/Dish: Cookies