Cranberry Oatmeal Cookies39 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 25 min
“A crispy chewy cookie my mom used to make when I lived in Oregon. Dried cranberries are also divine in this.” - by Sarah Parker
Original recipe yields 2 dozen
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Amount Per Serving (24 total)
- 141 cal
- 8 g
- 16 g
Based on a 2,000 calorie diet
Reviews (39)Rate This Recipe
"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..." See more 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."
"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, oran..." See morege zest. used Pecans instead of Walnuts. Baked for 12 minutes (rotate 1/2 way) and they were chewy and delish!"
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