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–+ servings
Cookies made with oats and dried cranberries on a wooden board.

Cranberry oatmeal cookies

Looking for a delicious cookie recipe that’s easy to bake and impossible to resist? Say hello to Cranberry Oatmeal Cookies! These cookies combine the chewy texture of oats, rich flavor of brown butter and brown sugar with the tart sweetness of dried cranberries.
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Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 24 cookies
Calories: 138kcal
Author: Anna

Equipment

  • Digital kitchen scale
  • Saucepan
  • Metal whisk
  • Mixing bowl
  • Rubber spatula
  • Cookie scoop (2-tablespoon cookie scoop)
  • Parchment paper

Ingredients

  • 150 g bread flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 120 g rolled oats or quick oats
  • 100 g dried cranberries
  • 150 g unsalted butter can be cold
  • 100 g brown sugar
  • 100 g white granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg can be cold
  • 2 tablespoon heavy cream

Instructions

  • Preheat the oven to 355F (180C) and line baking sheets with parchment paper.
  • In a mixing bowl, combine the bread flour, oats, baking powder, baking soda, and salt. Mix well.
  • Melt the butter in a light-colored saucepan over medium-low heat, stirring occasionally, until it turns golden brown and smells nutty (about 5–8 minutes). Pour the browned butter into a mixing bowl.
  • Add the white sugar and brown sugar to the browned butter and whisk well.
  • Add the egg, heavy cream, and vanilla extract. Whisk until the mixture has a homogenous consistency.
  • Gradually add the dry mixture to the wet ingredients. Using a rubber spatula, mix until no dry ingredients remain.
  • Fold in the cranberries.
  • Scoop 22-24 cookie dough balls (using a 2-tablespoon cookie scoop) onto the prepared baking sheets, leaving 2 inches (5 cm) between each ball.
  • Bake one baking sheet at a time for 10 minutes, or until the cookies have spread, puffed up, and turned golden brown around the edges. The tops should no longer look wet.
  • Remove from the oven and let the cookies cool on the tray for 5 minutes, then transfer them to a cooling rack to cool completely.
  • Repeat the baking process with the remaining cookie dough.

Video

Notes

Keep baked cookies in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze the cookies for up to 2 months.
The dough can be wrapped in plastic wrap and stored in the fridge for up to 4 days or frozen for up to 2 months.

Nutrition

Nutrition Facts
Cranberry oatmeal cookies
Serving Size
 
1 cookie
Amount per Serving
Calories
138
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
2
g
Cholesterol
 
22
mg
7
%
Sodium
 
94
mg
4
%
Potassium
 
38
mg
1
%
Carbohydrates
 
20
g
7
%
Fiber
 
1
g
4
%
Sugar
 
11
g
12
%
Protein
 
2
g
4
%
Vitamin A
 
185
IU
4
%
Vitamin C
 
0.02
mg
0
%
Calcium
 
21
mg
2
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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