Name: Oatmeal Cranberry Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup unsalted butter, room temperature; 1 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 3 cups old-fashioned oats; 1 cup fresh cranberries, quartered; 1 cup chopped pecans; 1 cup white chocolate chips

Why You’ll Love Oatmeal Cranberry Cookies Recipe

These cookies offer a satisfying texture and a complex flavor profile that sets them apart from classic oatmeal cookies. The fresh cranberries provide a pop of tanginess, while white chocolate chips lend a creamy sweetness. Pecans add a rich crunch, and the oats give the cookies a chewy, hearty bite. Whether you’re baking for loved ones or treating yourself, this recipe is sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, room temperature
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned oats
1 cup fresh cranberries, quartered
1 cup chopped pecans
1 cup white chocolate chips

Directions

Preheat your oven to 350°F (175°C).
Line baking sheets with parchment paper or silicone baking mats.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, making sure each is fully incorporated. Add the vanilla extract and mix well.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Fold in the oats, cranberries, pecans, and white chocolate chips until evenly mixed.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
Bake for about 12 minutes, or until the cookie edges are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Servings and timing

Servings: Makes approximately 36 cookies
Prep time: 20 minutes
Cook time: 12 minutes
Total time: 32 minutes

Variations

Dried cranberries: Substitute fresh cranberries with dried cranberries for a more concentrated flavor and longer shelf life.
Dark chocolate chips: Use dark or semi-sweet chocolate chips instead of white chocolate for a richer taste.
Walnuts instead of pecans: Swap pecans for walnuts for a different kind of crunch.
Spiced version: Add a pinch of nutmeg or ground cloves for extra warmth and spice.
Gluten-free option: Use a 1:1 gluten-free flour blend and certified gluten-free oats.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze in a single layer, then transfer to a freezer-safe bag for up to 3 months. To reheat, microwave individual cookies for 10–15 seconds to bring back that fresh-baked softness.

FAQs

How do I prevent my cookies from spreading too much?

Chilling the dough for 30 minutes before baking helps cookies hold their shape and prevents excessive spreading.

Can I use dried cranberries instead of fresh?

Yes, dried cranberries can be used in equal measure if fresh ones aren’t available. They offer a chewier texture and a sweeter flavor.

Can I freeze the cookie dough?

Absolutely. Scoop dough onto a tray and freeze until solid. Store in a freezer bag and bake directly from frozen, adding 1–2 minutes to the baking time.

Can I omit the nuts?

Yes, you can skip the pecans if you have allergies or prefer a nut-free version. The cookies will still be delicious.

What’s the best way to measure flour?

Spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag, which can lead to too much flour and dense cookies.

Do I have to use white chocolate chips?

No, you can substitute with milk chocolate, dark chocolate, or even butterscotch chips depending on your flavor preference.

Can I make these cookies ahead of time?

Yes, the dough can be prepared a day in advance and refrigerated. Let it sit at room temperature for about 10 minutes before baking.

Why are my cookies too soft or underbaked?

If your cookies are too soft, try baking them for another 1–2 minutes. They should have golden edges but may still be soft in the center when removed from the oven—they’ll firm up as they cool.

Can I double this recipe?

Yes, this recipe scales well. Be sure to mix in batches to avoid overworking the dough and ensure even distribution of ingredients.

How long do these cookies stay fresh?

Stored properly in an airtight container, these cookies stay fresh for up to a week. For best results, consume within 3–4 days.

Conclusion

Oatmeal Cranberry Cookies are a heartwarming, crowd-pleasing dessert packed with texture and flavor. With just the right balance of tart, sweet, chewy, and crunchy, they’re an irresistible addition to any cookie jar. Whether you’re baking for the holidays or just craving a cozy homemade treat, this recipe is one you’ll return to again and again.

Oatmeal Cranberry Cookies