These small-batch chewy oatmeal cookies are filled with dried cranberries and crushed almonds. They’re perfect with a glass of milk at any time of the day!
As a kid, oatmeal raisin cookies were my nemesis. Those raisins that sneakily looked like chocolate chips – they’re really the reason I have trust issues.
Cranberry oatmeal cookies, on the other hand, are a treat I can wholeheartedly enjoy. I don’t know why, but dried cranberries are just better than raisins. Something about that tart flavor paired with chewy oats and brown sugar is just irresistible. Or maybe it’s just because cranberries look less like chocolate chips, and thus cranberry cookies are a more honest and trustworthy dessert, all things considered.
Whatever the reason, I love this version of oatmeal cookies. They’re filled with cranberries and crushed almonds, and orange zest adds an extra freshness and zing!
Tips for making great cranberry oatmeal cookies
I adapted this recipe from Sally’s oatmeal raisin cookies (if you like oatmeal raisin then you should try hers out!).
I cut the recipe in half and reduce the sugar. I replace the molasses with honey, which adds a lighter flavor that pairs well with the brightness of the cranberries. And of course, we add crushed almonds which add even more to that chewy texture.
Here are some general tips:
- Make sure your butter is at room temperature. If you forgot to take out your butter ahead of time, no worries. Here’s a trick I like to use to speed up the process: Fill a glass with water and microwave for 1 minute. Pour the water out and cover the butter with the warm glass.
- Use old fashioned rolled oats, not steel cut or instant oats. Rolled oats will give the right texture to the cookies.
- Don’t skip the chill time. These cookies will spread in the oven. If you want a thicker cookie, chill for an additional 10 – 15 minutes before popping into the oven.
- Don’t worry if the cookies look a little squishy when you take them out of the oven. They will set up as they cool.
- Pressing a few dried cranberries on top after baking helps with the overall aesthetic!
I hope you enjoy these cookies as much as my family did. We could resist having 2 or 3 each in one sitting!
Other cookies recipes to love:
- Super chunky chocolate chip cookies
- Salted toffee chocolate chunk cookies
- Pecan print shortbread cookies
If you make this recipe, please let me know! I always love to see your delicious cookies. You can comment below or tag me on Instagram @halicopteraway.
Cranberry oatmeal cookies
- 2 medium mixing bowls
- Baking sheet
- Parchment paper or aluminum foil
- Hand or stand mixer
- 1/2 cup (115g) unsalted butter, room temperature
- 1/4 cup + 2 tbsp (75g) brown sugar
- 2 tbsp (25g) granulated sugar
- 1 egg
- 1/2 tbsp vanilla extract
- 1/2 tbsp honey
- 3/4 cup (95g) all purpose flour
- Zest of 1 medium orange
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp ground cinnamon
- 1 1/2 cups (120g) whole rolled oats
- 1/2 cup (70g) dried cranberries, plus additional for topping
- 1/4 cup (30g) crushed almonds
- Using a hand mixer or stand mixer fitted with a paddle attachment, cream together butter, brown sugar, and white sugar on medium speed until light and fluffy
- Add the egg and mix together on high until combined. Add the vanilla and honey and mix until combined. Scrape down sides of bowl as needed.
- In a separate bowl, mix together the flour, orange zest, baking soda, salt, and cinnamon. Add to the wet ingredients and mix on low until combined. Mix in the oats, cranberries, and almonds on low speed.
- Chill the dough for 30 – 45 minutes
- Preheat oven to 350°F and line baking sheets with parchment paper. Remove the dough from the refrigerator. Roll about 2 tbsp of dough at a time and place on the baking sheet. Place the dough balls at least 2 inches apart.
- If you like flatter cookies, chill for 5 minutes before baking. If you like thicker cookies, chill for 10 – 15 minutes before baking.
- Bake for 12 – 14 minutes until the edges are golden brown. The centers may still look soft but they will set at the cookies cool. Remove from the oven and while the cookies are still soft, press a few dried cranberries on top. Let cool for 5 minutes then transfer to cooling rack and let cool completely.