Oatmeal Raisin Cranberry Cookies: Cookies are wonderful because, much like cupcakes, they are individual – without any fussiness. These Oatmeal Raisin Cranberry Cookies are wholesome cookies and though they have two kinds of sugar, they also have oatmeal, raisins and cranberries which are good for you.
*This post was originally published on 3/24/2015 and updated with new photos and republished on 1/14/2020
Oatmeal Raisin Cranberry Cookies
Hi Everyone, these make a tasty breakfast with coffee or take a few, on the go, for a snack. For a simple and satisfying dessert, have them on their own or perhaps in a bowl with some whipped cream or vanilla ice cream.
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These cookies are one of the most requested baked goods I make. When I make them, I often double the recipe. There have been times when I doubled the recipe, then ended up making another double batch the next day! And no, I do not eat them all myself, I share them with my friends and family.
All the flavors in this cookie work together nicely, the sweetness of the raisins, the tart of the cranberries, the caramel tones of the brown sugar, the warmth of the cinnamon and just the little hint of salt, swirls around and when you finish one, the memory of it makes you want to try another and another.
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Tip: I use a OXO Good Grips Medium Cookie Dough Scoop for getting perfectly rounded scoops of dough and it results in nicely shaped cookies when they are done baking. I have tried two other cookie dough scoops (both of which broke) and this one is sturdy, well made and comfortable to use. Using a cookie dough scoop cuts down on mess, reduces “cookie spread” and gives you better-looking cookies.
• For the vanilla extract, I use Frontier Co-op Organic Vanilla Extract or Homemade Vanilla Extract.
• For the all-purpose flour, I used Hodgson Mill, Non-GMO Project Verified Flour (Learn more about the Non-GMO Project Here)
• For the ground cinnamon, I use Spice Islands Ground Cinnamon (Saigon cinnamon)
• For the salt, I prefer to use Morton Kosher Salt
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Step-By-Step Photos for Oatmeal Raisin Cranberry Cookies
Here are some step-by-step photos for Oatmeal Raisin Cranberry Cookies (the full, printable directions are in the recipe card at the end of the post):
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If you make these Oatmeal Raisin Cranberry Cookies and like them, please give them a rating in the recipe card below and let us know in the comments at the end of the post. Thank you for reading and following along!
Alternatives and Thoughts:
- Try adding 1/2 – 1 cup of chopped nuts, walnuts compliment the flavors in this recipe.
- Try adding 1/2-1 cup of semi-sweet chocolate chips, however, this makes it a completely different cookie.
- Try adding 1 -2 tablespoons of freshly ground flaxseed or stabilized flaxseed with the dry ingredients.
- I have found in the many times making this recipe, that it is best not to overwork the dough; mix the ingredients until combined but, no more, or you will end up with flat cookies!
- When scooping the dough, you might have extra after putting 12 scoops on 2 sheets, just bake the cookies and do another set with the remaining dough. If you make the cookies larger, it will add baking time. Be sure to check on the cookies when they are close to being done – burnt cookies are no fun!
- You can use a cookie dough scoop to make perfect scoops of dough. This method can cut down on mess, allowing you to keep your fingers from having to handle the dough. A rounded tablespoon measure works just fine though!
- You can refrigerate the dough 1/2 hour to 24 hours to make it easier to handle and hold it shape better resulting in more rounded cookies, if you do this, make sure to add 1-2 minutes to the baking time since the dough will be cold. Having the dough already prepared can help if you want to plan ahead to bake them for a party/event.
- I usually bake 10 minutes but timing will depend on individual ovens; 10 minutes yields a chewy, yet not undercooked cookie. My Husband prefers them crunchy, so when I know he will be having some, I will bake one of the sheets 12 minutes.
- This recipe does not rely on exact measurements of ingredients to work, in my experience it has been pretty forgiving, so you can make make changes where you want to or if you are just short of something or want to dial up a certain ingredient, for example, if you don’t like cinnamon, just omit it or if you love the cranberries, add some more. Just be aware that the end result might come out different from my pictures and description!
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I grew up often having Quaker Oats for breakfast and this version of that recipe was inspired by “Vanishing Oatmeal Raisin Cookies.”
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If you make “Oatmeal Raisin Cranberry Cookies” and post a picture on social media, be sure to #lifeslittlesweets and link back to the post, thank you in advance!
- 1/2 cup (1 stick) PLUS 6 tablespoons butter, softened, I prefer really soft, room temperature butter
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
- 1 cup of organic raisins
- 1/2 cup of dried cranberries, , reduced or no sugar
- Note: All the ingredients, including the eggs, should be at room temperature before starting this recipe. Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, beat the softened butter, brown sugar, granulated sugar on medium speed until creamy.
- In a small mixing bowl, combine flour, baking soda, cinnamon and salt. Mix well.
- Add combined dry ingredients incrementally to creamed butter mixture, mix well.
- Add 2 eggs and vanilla and mix well. Add oats, cranberries and raisins and mix well.
- Using a rounded tablespoon measure, scoop rounded scoops onto two parchment lined cookie sheets. *Using the OXO cookie scoop, I get about 31-41 cookies, depending how generously I am scooping. Bake 8-10 minutes, or until lightly browned.
- Cool for 1 minute on the cookie sheets, then remove to wire rack to cool completely. Store in an airtight container - if there are any left to store!
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- OXO Good Grips Cookie Scoop, Medium, Stainless Steel
- Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch (2 pack)
- Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
- Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear
- Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowl, ¾ - 1.5-3 - 4-5 - 8 Quart - Cooking Supplies
- Wilton Easy Flex Silicone Spatula Set, Your Go-To Tools for Mixing, Folding, Scraping, Cooking and Serving., Blue, 3-Piece
- Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Meaurement Heavy Duty Baking & Cooking Utensils
- Ultra Cuisine 100% Stainless Steel Wire Cooling Rack for Baking fits Half Sheet Pans Cool Cookies, Cakes, Breads - Oven Safe for Cooking, Roasting, Grilling - Heavy Duty Commercial Quality
Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 137Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 20mgSodium: 106mgCarbohydrates: 25gFiber: 1gSugar: 13gProtein: 2g
Please note that the Calculated Nutrition is an estimate at best.