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Cranberry Oatmeal Cookies are soft, chewy, and packed with sweet-tart dried cranberries and crunchy walnuts in every bite, a cozy twist on a classic oatmeal cookie. I bake these *all through the holidays* because they fill the whole house with the smell of cinnamon and the cookie jar never stays full for long. If you love a chewy cookie, they are right up there with our soft frosted Lofthouse cookies.
Hearty oats, warm cinnamon, and a mix of tart cranberries and toasty walnuts make these the perfect cookie for fall and the holidays.
Cranberry Oatmeal Cookies Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 13 minutes
- ⏳ Total Time: 23 minutes
- 🍽️ Serving: 50 cookies
- ⚡ Calories: 109kcal
- 🌶️ Flavor Profile: Chewy and sweet with tart cranberries, crunchy walnuts, and warm cinnamon
- ✋ Difficulty: Easy, as simple as our raspberry thumbprint cookies
Quick Answer
To make cranberry oatmeal cookies, cream softened butter with brown and granulated sugar, then beat in eggs and vanilla. Stir in flour, baking soda, cinnamon, and nutmeg, then mix in rolled oats. Fold in dried cranberries and chopped walnuts. Scoop the dough onto lined trays and bake at 350 degrees F for 11 to 13 minutes until golden at the edges. Let them cool to set. This recipe makes about 50 soft, chewy cookies.
Jump to:
- Cranberry Oatmeal Cookies Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Cranberry Oatmeal Cookies
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Cranberry Oatmeal Cookies FAQs
- Other Recommended Cookie Recipes
- Chewy Cranberry Oatmeal Cookies (with Walnuts)
Why This Recipe Works
Click to see the technique science
- Brown sugar makes them chewy. A high ratio of dark brown sugar gives these cookies their soft, chewy texture and rich, caramel-like flavor.
- Old-fashioned rolled oats. Rolled oats add hearty texture and that classic oatmeal cookie chew that quick oats just cannot match.
- Sweet-tart cranberries. Dried cranberries add little bursts of tangy sweetness that balance the rich, buttery dough.
- Toasty walnuts for crunch. Chopped walnuts bring a nutty crunch and richness that pairs perfectly with the cranberries.
- Warm cinnamon and nutmeg. A little cinnamon and a pinch of nutmeg give these cookies a cozy, spiced, bakery-style flavor.
- Do not overmix. Mixing just until combined keeps the cookies tender and soft instead of tough.
Why You’ll Love This Recipe
- They are soft, chewy, and loaded with sweet cranberries and crunchy walnuts in every bite.
- The recipe makes a big batch, perfect for cookie trays, gifting, and holiday baking.
- They are cozy, spiced, and totally crave-worthy, right alongside our frosted Lofthouse cookies.
Key Ingredients
Here is what makes these cranberry oatmeal cookies so good. Simple pantry staples come together into a cozy, chewy cookie.
- Old-Fashioned Oats: Rolled oats give the cookies their classic hearty texture and signature chew.
- Dried Cranberries: They add sweet-tart bursts of flavor and a pretty pop of red color throughout.
- Walnuts: Chopped walnuts bring a toasty crunch. Toast them first for even more flavor, or swap in pecans.
- Dark Brown Sugar: The molasses in dark brown sugar makes the cookies extra soft, chewy, and rich.
- Cinnamon and Nutmeg: Warm spices give these cookies their cozy, bakery-style flavor.
See recipe card for exact quantities.
Variations and Substitutions
These cranberry oatmeal cookies are easy to make your own.
- Add white chocolate: Fold in white chocolate chips for a sweet, creamy contrast to the tart cranberries.
- Swap the nuts: Use pecans or sliced almonds instead of walnuts, or leave them out entirely.
- Use raisins: Trade the cranberries for raisins or a mix of both for a classic oatmeal cookie.
- Add orange zest: A little orange zest brightens the cranberries with a fresh, citrusy note.
- Make them festive: They are perfect on a holiday cookie tray next to our raspberry thumbprint cookies.
How to Make Cranberry Oatmeal Cookies
- Preheat the oven to 350 degrees F. Cream the butter, brown sugar, and granulated sugar until light and fluffy, then beat in the eggs one at a time and stir in the vanilla.
- Stir in the flour, baking soda, cinnamon, and nutmeg until just combined, then mix in the rolled oats.
- Fold in the dried cranberries and walnuts until evenly distributed, taking care not to overmix.
- Scoop the dough onto lined sheet trays 2 inches apart and bake 11 to 13 minutes until golden at the edges. Cool on the pan for 10 minutes before transferring to a rack.
Recipe Tips & Tricks
- Soften the butter to room temperature so it creams smoothly with the sugars for the best texture.
- Use old-fashioned rolled oats, not quick or instant, for that classic hearty, chewy bite.
- Do not overmix the dough once you add the flour, which keeps the cookies tender and soft.
- Toast the walnuts first for a deeper, nuttier flavor in every bite.
- Use a cookie scoop for evenly sized cookies that bake at the same rate.
- Pull them when the edges are golden and the tops look just set, since they firm up as they cool.
- Let them cool on the pan for 10 minutes so they set up and do not fall apart.
Serving Ideas and Suggestions
Cranberry oatmeal cookies are the perfect treat with a cold glass of milk or a hot cup of coffee or tea. Pile them onto a plate for an after-school snack, an afternoon pick-me-up, or a cozy dessert.
They are made for the holidays. Add them to a Christmas cookie tray, wrap a stack as a homemade gift, or serve them next to our cranberry coffee cake for a festive spread.
Love a chewy, fruity treat? Try our maple bacon cookies and oatmeal cream pie ice cream bars for more cozy, crowd-pleasing desserts.
Cranberry Oatmeal Cookies FAQs
Old-fashioned rolled oats are best for that classic hearty, chewy texture. Quick oats will work in a pinch but make a softer, more uniform cookie. Avoid instant oats, which can turn the cookies mushy.
Store cooled cookies in an airtight container at room temperature for up to 5 days. Tuck a slice of bread in the container to help keep them soft and chewy.
Yes to both. Freeze baked cookies in an airtight container for up to 3 months. You can also freeze scoops of dough and bake them straight from frozen, adding a minute or two to the bake time.
Flat cookies usually come from butter that is too soft or warm dough. Chill the dough for 30 minutes before baking if your kitchen is warm, and make sure your baking soda is fresh.
Absolutely. Simply leave them out for a nut-free cookie, or swap in pecans, sliced almonds, or extra cranberries. The cookies will still be soft, chewy, and delicious.
Yes. Press the dough into a greased 9×13 pan and bake at 350 degrees F for about 20 to 25 minutes, until golden and set. Let them cool, then cut into bars.
Baking up a cookie tray? Our soft frosted Lofthouse cookies are the perfect next batch to add to the mix.
If you love oats in a cookie, our white chocolate cranberry cookies use them for the same chewy bite.
Chewy Cranberry Oatmeal Cookies (with Walnuts)
Ingredients
- 1 & 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- pinch of nutmeg
- 1 cup salted butter softened
- 1 cup dark brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats
- 1 & 1/4 cups dried cranberries
- 3/4 cup chopped walnuts
Instructions
- Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside.
- In a large bowl, stir together the flour, baking soda, cinnamon, and nutmeg until combined.1 & 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, pinch of nutmeg
- In the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, whip the butter with the brown sugar and granulated sugar for 2 minutes until well combined.1 cup salted butter, 1 cup dark brown sugar, 1/4 cup granulated sugar
- Add the eggs one at a time, letting the first one mix in fully before adding the mix. Stir in the vanilla.2 large eggs, 1 teaspoon vanilla extract
- Add the flour mixer and mix until just combined; scrape down the sides.
- Add the oats and mix until combined.3 cups old-fashioned rolled oats
- Add the cranberries and walnuts and mix until well combined, but try not to overmix.1 & 1/4 cups dried cranberries, 3/4 cup chopped walnuts
- Using a 1.5-tablespoon cookie scoop, add scoops of the cookie dough onto the prepared sheet trays about 2 inches apart.
- Bake for 11-13 minutes until the cookies are lightly golden brown along the edges and the tops appear dry.
- Allow the cookies to cool for 10 minutes on the sheet tray before transferring to a wire rack to cool completely.
Notes
- For the best cookies, cream the butter and sugars until fluffy before adding other wet ingredients.
- Measure the flour using a spoon-and-level method for just the right amount of flour.
- If using fresh cranberries, chop them up to distribute their tart flavor evenly.
- Don’t forget to preheat your oven for even baking.
- Let the cookies cool on the cookie sheet for a few minutes for easier handling.
- Get creative with mix-ins and find your perfect cranberry oatmeal cookie recipe blend.
Nutrition
Love This Recipe?
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Hi. I’ve made these cookies twice and everyone thinks are wonderful. I’ve been making copy’s for people. The only things I do extr is roll my cookies balls in sugar before baking😋. And warming my nuts up 3/5 minutes in a pan.