These Oatmeal Craisin Cookies are a delightful twist on a classic. They offer the same soft, chewy texture and sweet flavor you crave, but with the added surprise of tart and tangy dried cranberries, also known as Craisins.
This recipe yields soft and chewy cookies packed with plump, juicy Craisins and rolled oats, making them a perfect anytime treat.
Ingredients You'll Need
This simple recipe uses pantry-staple ingredients and comes together quickly, making it a perfect choice for busy holiday baking. The combination of chewy oats, warm spices, and sweet cranberries creates a delicious and festive cookie that's sure to become a new holiday favorite.
For this recipe, you'll need all-purpose flour, baking soda, salt, butter (softened), brown sugar, granulated sugar, large eggs, vanilla extract, rolled oats, dried cranberries (or Craisins), and ground cinnamon.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Oatmeal Craisin Cookies
Oatmeal Craisin Cookies are the perfect sweet treat for the holiday season, offering a delicious balance of sweet and tart with every bite. They have the perfect texture, soft and chewy with a slight crunch from the oats.
Dried cranberries, or Craisins, add a delightful burst of tartness that complements the sweetness of the cookie. Perfect for the holiday season, these cookies are easy to make with simple ingredients.
Cream The Butter and Sugars
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, rolled oats, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, cream together the softened butter, brown sugar, granulated sugar, and vanilla until light and fluffy. This typically takes about 2-3 minutes with an electric mixer.
Gradually Add Dry Ingredients
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Mix In The Cranberry Craisins
- Using a rubber spatula, fold in the dried cranberry craisins until evenly distributed throughout the dough.
Scoop and Bake
- Using a heaping tablespoon or cookie scoop, portion the dough onto the prepared baking sheets, leaving a couple of inches of space between each cookie for spreading.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this oatmeal cookie recipe.
- Feel free to experiment with other dried fruit options besides cranberries. Chopped dried cherries, chopped dates, or chopped apricots would all be delicious alternatives.
- For a bit of extra crunch, you can add ½ cup of chopped walnuts, pecans, or almonds to the dough.
- For an extra decadent treat, fold in ½ cup of white chocolate chips to the dough.
Tips for Success
Here are a few tips for making this oatmeal craisin cookie recipe:
- For chewier cookies, chill the dough in the refrigerator for at least 30 minutes before baking.
- Ensure your butter and eggs are at room temperature for even creaming and a smooth dough.
- Don't overbake the cookies. They should be slightly golden brown on the edges and soft in the center when they come out of the oven. The cookies will firm up as they cool.
- During the holidays, drizzle the cooled cookies with melted white chocolate and sprinkle with festive red and green sprinkles for a touch of holiday cheer.
Serving Suggestions
Enjoy your Oatmeal Craisin Cookies on their own for a satisfying snack. Serve them warm with a glass of milk for a cozy after-school treat. Package them in festive cellophane bags or decorative tins for a delightful homemade gift during the holiday season.
More Cookie Classics
Storage Options
- Store leftover Cranberry Oatmeal Cookies in an airtight container at room temperature for up to 3 days. They will soften slightly over time.
- For longer storage, you can freeze the baked cookies in an airtight container in the freezer for up to 6 months. Thaw overnight in the refrigerator before serving.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this cookie recipe.
As an Amazon Associate I earn from qualifying purchases.
Related Recipes
- Halloween Brimstone Red Velvet Cookies
- Easter Bunny Cookies
- Raspberry Linzer Cookies
- Chocolate Rum Balls
- Lemon Curd Thumbprint Cookies
Frequently Asked Questions
Yes, you can substitute quick oats for rolled oats in a 1:1 ratio. However, the cookies may have not have as chewy texture.
Absolutely! The dough can be chilled in the refrigerator for up to 3 days before baking. This can be a great time-saving tip for busy holiday baking.
The cookies are done when the edges are golden brown and the centers are slightly soft. You can also insert a toothpick into the center of a cookie and it should come out with a few moist crumbs clinging to it.
More Delish Ideas
Oatmeal Craisin Cookies
Ingredients
- 2 ¾ cups all-purpose flour
- 1 ½ cups rolled oats old-fashioned
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon, ground
- 1 cup butter, softened 2 sticks
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 ½ cups dried cranberries
Instructions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, rolled oats, baking soda, salt, and cinnamon. Set aside.2 ¾ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon cinnamon, ground, 1 ½ cups rolled oats
- In a large mixing bowl, cream together the softened butter, brown sugar, granulated sugar, and vanilla until light and fluffy. This typically takes about 2-3 minutes with an electric mixer.1 cup butter, softened, 1 cup light brown sugar, ½ cup granulated sugar, 1 teaspoon pure vanilla extract
- Add the eggs one at a time, beating well after each addition until fully incorporated.2 large eggs
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Using a rubber spatula, fold in the dried cranberries until evenly distributed throughout the dough.1 ½ cups dried cranberries
- Using a heaping tablespoon or cookie scoop, portion the dough onto the prepared baking sheets, leaving a couple of inches of space between each cookie for spreading.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For chewier cookies, chill the dough in the refrigerator for at least 30 minutes before baking.
- Ensure your butter and eggs are at room temperature for even creaming and a smooth dough.
- Don't overbake the cookies. They should be slightly golden brown on the edges and soft in the center when they come out of the oven. The cookies will firm up as they cool.
- During the holidays, drizzle the cooled cookies with melted white chocolate and sprinkle with festive red and green sprinkles for a touch of holiday cheer.
Leave a Reply