Chewy oatmeal cranberry cookies get that pull-apart middle from brown sugar and quick-cooking oatmeal, with dried cranberries cutting through the sweetness in tart little bursts. Ground cinnamon and nutmeg keep the flavor warm. This is a big batch: 48 cookies from one mixing bowl.
There’s something incredibly comforting about a warm, chewy oatmeal cookie, and this recipe takes it to the next level! We’re combining hearty oats, sweet and tart dried cranberries, and a cozy blend of cinnamon and nutmeg. The result is a perfectly balanced cookie with delightfully crisp edges and a soft, chewy center. They’re simple to whip up and are perfect for afternoon snacks, holiday cookie swaps, or just because. Get ready to fall in love with your new favorite cookie!
Ingredients
• 1 cup (227g / 8 oz) butter, softened
• ½ cup (100g / 3.5 oz) granulated sugar
• ½ cup (110g / 3.9 oz) packed brown sugar
• 2 large eggs
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup (120g / 4.2 oz) all-purpose flour
• 1½ cups (120g / 4.2 oz) quick-cooking oatmeal
• ½ cup (60g / 2.12 oz) dried cranberries
Instructions
1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
3. Beat in the eggs one at a time, mixing well after each addition.
4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and ground nutmeg.
5. Gradually add the dry to the wet , mixing on low speed until just combined. Do not overmix.
6. Stir in the quick-cooking oatmeal and dried cranberries by hand using a spatula.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies will look slightly underdone in the middle.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Yields: About 4 dozen cookies
• Cost Per Cookie: $0.09
• Serving Size: 1 cookie
• Calories: 70
• Fat: 4g
• Carbohydrates: 9g
• Protein: 1g
• Fiber: 0.5g
• Sugar: 5g
• Sodium: 20mg
Pro Tips
• For an extra chewy cookie with less spread, chill the dough for at least 30 minutes before baking.
• Do not overbake! Pull the cookies from the oven when the edges are golden but the centers still look soft. They will continue to set on the hot baking sheet.
• Feel free to customize your mix-ins. White chocolate chips, chopped pecans, or walnuts make delicious additions.
• Ensure your butter and eggs are at room temperature before you begin. This helps the combine smoothly for a better cookie texture.
FAQ
Q: Can I make these oatmeal cranberry cookies vegan
A: Yes, this recipe is easily adapted for a vegan diet. Replace the 1 cup (240 ml) of butter with an equal amount of plant-based butter sticks. For the eggs, use a vegan egg replacer such as two flax eggs (mix 2 tbsp / 30 ml ground flaxseed with 6 tbsp / 90 ml water and let it sit for 5 minutes) or a commercial egg substitute.
Q: Are all ingredients in this recipe vegetarian
A: Absolutely. This oatmeal cranberry cookie recipe is 100% vegetarian as it contains no meat, poultry, or fish. All ingredients like butter, eggs, flour, and oats are staples in a standard vegetarian diet.
Q: How should I store these vegetarian oatmeal cookies
A: To keep your cookies fresh and chewy, store them in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies or the raw dough balls for up to 3 months.
Q: Can I add protein to these vegetarian cookies
A: Definitely! For extra texture, protein, and healthy fats, feel free to stir in ½ cup of vegetarian-friendly additions like chopped walnuts, pecans, or sunflower seeds along with the oats and cranberries.
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Chewy Oatmeal Cranberry Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and ground nutmeg.
- Gradually add the dry to the wet , mixing on low speed until just combined.
- Do not overmix.
- Stir in the quick-cooking oatmeal and dried cranberries by hand using a spatula.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies will look slightly underdone in the middle.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Do not overbake! Pull the cookies from the oven when the edges are golden but the centers still look soft. They will continue to set on the hot baking sheet.
