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Cranberry Oatmeal Cookies

Cranberry Oatmeal Cookies

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Sarah Parker

Sarah Parker

A crispy chewy cookie my mom used to make when I lived in Oregon. Dried cranberries are also divine in this.

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Blend butter and sugar until fluffy. Add eggs and vanilla and mix well. In a separate bowl sift flour, baking soda, and salt together. Stir into butter mixture. Stir in the oats. Fold in nuts and cranberries. Drop spoonfuls of cookie dough onto ungreased cookie sheets, spaced at least 2 inches apart. These cookies spread.
  3. Bake 8 to 10 minutes in the preheated oven, until the edges are crisp and the centers appear dry. Cool on wire racks and enjoy.
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Reviews

sue
58

sue

1/20/2009

Having read the reviews and what the submitter Sarah says about dried cranberries also being good in this, I think the recipe means to use fresh chopped cranberries. If you do then you get quite a lot of moisture from them and the cookies do spread. I have also used dried cranberries and then I add a splash or two of milk and they are fine. The mix with the fresh cranberries is more tart. Hope this helps.

TRACIOK
52

TRACIOK

1/16/2007

I'm no baker and these cookies rock! I changed a few things ... 1/2c whole wheat flour + 1/2c all purpose (1c total). only used 1 stick butter (8T). + 1T white sugar. + bit of cinnamon, nutmeg, orange zest. used Pecans instead of Walnuts. Baked for 12 minutes (rotate 1/2 way) and they were chewy and delish!

Marti Stephens
27

Marti Stephens

4/29/2008

for the most part, a good recipe, but they were kind of blah--if i use this again, i will definitely increase the brown sugar, and maybe add white chocolate chips.

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