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These Cranberry Oatmeal Cookies are a perfect marriage of tangy cranberries and hearty oats, wrapped up in a cookie that’s crispy on the edges and wonderfully chewy in the middle.

Cranberry Oatmeal Cookies on a tan serving plate

You’ve just stumbled upon a treasure. This recipe is a family favorite, and I’m super excited to share it with you. It’s my Chewy Cranberry Oatmeal Cookies with Walnuts!

Imagine the joy of munching on these cookies, with bursts of cranberry in every bite, making each moment sweeter.

One of the things I love about these cookies is their simplicity. Good old oatmeal cookies with the great addition of cranberries and walnuts. So tasty!

Whether you’re gearing up for the holiday season, planning a cookie exchange, or just in need of a chewy oatmeal cookie fix, this recipe will quickly climb to the top of your go-to list.

By the way, if you haven’t done a cookie exchange before, I would highly recommend it. Get together with your neighbors and share your favorite cookie!

I think oatmeal cookies are the perfect cookie. There is just so much to love about them. The texture and flavor are hard to beat in my book.

So, let’s roll up our sleeves and dive into making these irresistible Cranberry Oatmeal Cookies! Add another variety to your cookie repertoire. 

Some of our other favorite cookie recipes we have on our site include: Peanut Butter Oatmeal Cookies, M&M Oatmeal Cookies, and Oatmeal Blueberry Cookies.

overhead image of Cranberry Oatmeal Cookies on a serving platter

WHY THIS RECIPE WORKS:

  1. Effortless Baking: With basic ingredients and straightforward steps, anyone can whip up these cookies.
  2. Chewy Goodness: The chewy texture, thanks to the oats and cranberries, is downright addictive.
  3. Crowd-Pleaser: These cookies are a hit with both kids and adults, guaranteeing no leftovers.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • All-purpose flour
  • Baking soda
  • Ground cinnamon
  • A pinch of nutmeg
  • Salted butter
  • Dark brown sugar
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Old-fashioned rolled oats
  • Dried cranberries
  • Chopped walnuts
ingredients needed to make Cranberry Oatmeal Cookies

HOW TO MAKE CRANBERRY OATMEAL COOKIES:

  1. Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside.
  2. In a large bowl, stir together the flour, baking soda, cinnamon, and nutmeg until combined.
  3. 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.
  4. Add the eggs one at a time, letting the first one mix in fully before adding the mix. Stir in the vanilla.
  5. Add the flour mixer and mix until just combined; scrape down the sides.
  6. Add the oats and mix until combined.
  7. Add the cranberries and walnuts and mix until well combined, but try not to overmix.
  8. Using a 1.5-tablespoon cookie scoop, add scoops of the cookie dough onto the prepared sheet trays about 2 inches apart.
  9. Bake for 11-13 minutes until the cookies are lightly golden brown along the edges and the tops appear dry.
  10. Allow the cookies to cool for 10 minutes on the sheet tray before transferring to a wire rack to cool completely.
collage of images showing how to make Cranberry Oatmeal Cookies

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

If you’re one of those people who thinks adding nuts is ruining cookies, just know that they’re entirely optional. Ha!

I know there is heated debate out there about whether nuts should be added or not. I like these cookies either way.

Expect a delightful crisp on the outside with a chewy inside. It’s a satisfying bite every time!

If you don’t have chewy oatmeal cookies at the end, you may need to adjust your baking time.

a hand holding up Cranberry Oatmeal Cookies in air

This oatmeal cranberry cookies recipe is a great one to change as you see fit.

  • Stir in white chocolate chips for a creamy contrast.
  • Fresh cranberries or quick oats can refresh the texture and flavor.
  • A drizzle of melted white chocolate turns these into white chocolate cranberry oatmeal cookies.
  • Spice them up with a sprinkle of cardamom pod ground or your favorite spices.
  • Swap walnuts for pistachios or pecans for a twist.
  • Brighten the flavor with a touch of fresh orange zest.
  • For a festive twist, mix in a little pumpkin pie spice.
  • Other dried fruits can offer an interesting flavor profile.

Let me know in the comments if you have any other great ideas for substitution. I love your input!

  • Use certified gluten-free oats and flour for a gluten-free version.
  • For those on a calorie diet, substitute sugars with a low-calorie alternative.
  • If you’re out of vanilla extract, almond extract makes a great alternative with a different flavor.
a stack of Cranberry Oatmeal Cookies with a bite taken out

HOW TO STORE:

Room Temp: Seal in an airtight container; they’ll stay fresh for up to a week.

Freezer: Wrap them well and freeze. Enjoy chewy oatmeal cranberry cookies anytime within 3 months.

DANA’S TIPS AND TRICKS:

  • 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.
a hand dipping Cranberry Oatmeal Cookies in a glass of milk

Cranberry Oatmeal Cookies are a bite-sized piece of joy. Whether you’re an avid baker or someone who loves a good cookie, this easy recipe promises to deliver satisfaction with every chewy, oat-filled, and cranberry-studded bite.

Perfect for any occasion, from cozy evenings to big family gatherings, these cookies bring a new level of chewy deliciousness to the humble oatmeal cookie.

So, preheat your oven, gather your ingredients, and get ready to bake your way to everyone’s heart with these fantastic chewy cookies.

If you’ve tried these CRANBERRY OATMEAL COOKIES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
5 from 1 vote

Chewy Cranberry Oatmeal Cookies with Walnuts

Author Dana at ThisSillyGirlsKitchen.com
Prep: 10 minutes
Cook: 13 minutes
These Cranberry Oatmeal Cookies are a perfect marriage of tangy cranberries and hearty oats, wrapped up in a cookie that’s crispy on the edges and wonderfully chewy in the middle.
Servings 50 cookies

Ingredients
  

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

Calories: 109kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 55mg | Potassium: 41mg | Fiber: 1g | Sugar: 8g | Vitamin A: 123IU | Vitamin C: 0.03mg | Calcium: 11mg | Iron: 1mg
Nutrition Disclaimer
Course Dessert
Cuisine American

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5 from 1 vote (1 rating without comment)

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