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.
Estimated reading time: 12 minutes
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.
Table of contents
Ingredients
- 1/2 cup (1 stick) PLUS 6 tablespoons butter, softened, I prefer really soft, room temperature butter
- 3/4 cup dark brown sugar
- 1/2 cup granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon Kosher salt
- 3 cups old-fashioned oats
- 1 cup of (organic) raisins
- 1/2 cup of dried cranberries, reduced, or no sugar
Helpful Kitchen Tools
- stand mixer
- measuring spoons and cups
- mixing bowl(s)
- silicone baking mat or parchment paper
- rimmed baking sheets
- cookie scoop
- wire baking racks
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.
Recipe Tips
I use an 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
Step-By-Step Photos for Oatmeal Raisin Cranberry Cookies
Here are some step-by-step photos for these cookies (the full, printable directions are in the recipe card at the end of the post):
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.
Recipe Notes, 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!
Recipe Attribution
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!
Thank you for reading and following along!
This is a photo(s) from before I redid the photos:
How to Make This Recipe without No Stand Mixer (Video)
I have included a video showing how this is made without a stand mixer. The key when not using a stand mixer with this recipe is to make sure that the ingredients are fully incorporated.
(This post was originally published on 3/24/2015 and updated with new photos and republished on 1/14/2020, updated 1/20/2021, No Stand Mixer Video Added on 2/12/2022)
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.
Ingredients
- 1/2 cup (1 stick) PLUS 6 tablespoons butter, softened, I prefer really soft, room temperature butter
- 3/4 cup dark brown sugar
- 1/2 cup granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon Kosher salt
- 3 cups old-fashioned oats
- 1 cup of (organic) raisins
- 1/2 cup of dried cranberries, reduced, or no sugar
Instructions
- 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 extract 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 on 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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Nutrition Information:
Yield: 30 Serving Size: 1Amount 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.
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Oh Sara!!! These are just the best cookies!!! I love adding raisins to my oatmeal cookies as well. Absolutely delicious. Thanks for linking up with our Fabulous Foodie Fridays party xx
Awww, thank you Lucy, these cookies have made so many people in my life VERY happy, I am glad that they continue to make people happy!
It’s funny – I’m not crazy about raisins, but I have such a soft spot for oatmeal raisin cookies. I really like your suggested variations too!
You know Sarah, you are no the first person that has told me that!
I love this cookie recipe, but unlike Lucy in a previous comment, I would omit the raisins and load up on the cranberries. 🙂
I will have to try that sometime Byron, it sounds like a good idea!
These look incredible! I am totally making these – pinning and printing!!
Hi Cassandrea, Thank You for sharing it!
Great recipe — I love oatmeal and I think the addition of cranberries would scream fall.
I love these all year round but they really do make a great Fall recipe!
LOL….my kids go through cookies super fast as well 🙂
Hi Sandi, thank you for visiting!
best recipe!! yum yum 🙂
Thank you Binjal!
They are such a perfect combination of health and yum. Great Recipe Sara.
Thank you Molly! I try 🙂
I need to get one of those scoops. Your cookies look perfect but more importantly I bet they taste fantastic. I love oatmeal raisin cookies and you’ve bumped it up a notch.
Hi Maureen, yes the scoop is amazing, it’s much better than having my fingers covered in dough! Thank you for your kind comment and for stopping by my blog!
This is such a yummy combination of ingredients! A great sweet fall snack!
Hey J, I agree, thank you!
I love oatmeal raisin cookies and have had oatmeal cranberry cookies but never had the two together. Hrm, I think we need to give this one a try. Thanks for sharing!
Hi Chris, yes, they are actually a great combo, especially for Fall when it’s cranberry season! Thank you for stopping by!
I love oatmeal raisin cookies! I am going to have to add cranberries next time!
Hi Whitney, yes, the cranberries add a nice tartness to the cookies and make them more interesting and yummy!
Adding cranberries to traditional oatmeal cookies sounds like a winner. They look soft. chewy, and scrumptious!
Hi Leslie, I agree, thank you for stopping by!
These look so good. My daughter would love these. A great snack for her and me too. 🙂
Yes, my daughter loves these cookies as well and she would never eat raisins or cranberries alone! So these are good for both mom and child! Thank you for visiting!
What a perfect after school treat! I like the idea off making these just before my son gets home from school, so that it make the house smell lovely. Then we can sit at the kitchen table, sip on hot chocolate and teat, and munch on these yummy cookies while he tells me about his day!
Hi Rachel, I love that idea, how sweet and wonderful, thank you for stopping by and leaving such a nice comment!
I’ve not tried flax seed in cookies before, but it sounds like a jolly good idea. Your cookies sound very tasty and the sort of thing I would probably not be able to stop eating.
Hi Choclette, I love flaxseed because it’s so good for you and I think of ways to sneak it into food. Thank you for your nice comment and visiting my blog. I checked out your blog and it’s really beautiful where you live!
Oatmeal cookies are one of my favorite cookies!! I love the raisin and cranberry combination in these cookies.
Hi Dawn, I know, aren’t oatmeal cookies the best? Thank you!
You had me at cranberries, I can’t wait to see those fresh ones at the market soon. Pinned to make !
Thank you so much for the pin and stopping by!
Mmmm I love oatmeal cookies… especially with some raisins and cranberries in them! They look great!
I totally agree Megan!
I could go for 1 or 5 of these right now!! I love the combination of raisins and cranberries!!
Thank you Jessica!
I love oatmeal raisin cookies, your version with the cranberries sounds wonderful!
Thank you Joy!
Loving these crunchy cookies. Thanks for sharing this recipe
Hi Oana, thank you nice comment and for visiting!
I adore oatmeal cookies with fruit. So perfect with a cup of tea in the afternoon.
Hi Laura, a totally agree! Thank you for stopping by 🙂
where is the recipe?
Thank you for saying something! I will fix this!
I just pulled it up on desktop and it’s (the recipe card) loading find for me. Are you viewing this on mobile?
No, I am on my desk top as well. I will check for the recipe card.
Thank you.
Today, I installed a tool to help with Page Speed, that should help the recipe card and any page on the blog load considerably. Desktop is faster than mobile right now. Thanks for keeping me posted – let me know if it works for you.
I just want to see your recipes and learn from your site. I don’t want to set up a blog. Thanks, Alice t
Okay, that’s fine, I was just trying to make it easier for your to see the recipes faster, hope that helps!
I just want to see your recipes and learn from your site. I don’t want to set up a blog. Thanks, Alice t
Well you posted this a long while ago but I hope you are still checking your comments. I am Australian and we don’t have “sticks” of butter and our tablespoon measures are also different. What weight of butter would you use? I can work in oz or grams.
Heather, you just caught me before shutting my phone down, I weighed the butter and it came out to 7.4 ounces. Hope that helps! Thanks for your very good question to help the blog’s international readers!
I made this recipe twice but both times it did not spread at all. I really like this recipe only I don’t know why it would not spread.
Truly appreciate the way you made this delicious recipe. Everything is so nicely described that really helped. I am looking forward for more such delicious recipes in future too.
Thank you so much!