Cranberry Oatmeal Cookies

This cranberry oatmeal cookie is always a comfort that reminds me of going to my grammas after school.

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Cranberry Oatmeal Cookies

  • Servings: Makes 2 dozen cookies
  • Print

A chewy and sweet cookie that is a nod to childhood.

This cookie batter freezes well uncooked, best when formed into balls then flatten slightly and frozen on a lined cookie sheet. Once frozen toss them into a freezer bag.


1/2 cup Butter, softened

1/2 cup White Sugar

1/2 cup Brown Sugar, firmly packed

1 Egg

1/4 cup Water

1 tsp Vanilla Extract

1 cup Flour

1/2 tsp Baking Powder

1/2 Baking Soda

1/2 Salt

3/4 tsp Cinnamon

1/4 tsp Nutmeg

2 cups Rolled Oats

1/2 cup Dried Cranberries


Preheat oven to 350*F

In a bowl cream together butter and sugars until fluffy. Beat in the egg, water and vanilla.

In a separate bowl mix together flour, baking powder, baking soda, salt, spices and oats.

Mix together wet and dry ingredients until fully combined then add the dried cranberries and mix until cranberries are dispersed fully throughout the dough.

Drop from heaping tablespoons onto a greased or lined cookie sheets about 2″ apart. Flatten with a fork and bake for 8-10 minutes or until golden brown.


Happy baking everyone!

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