Is it even the holidays without a little cranberry action? Christmas cookie season has officially arrived, and these Cranberry Oatmeal Cookies are here to shine. While cranberries might not get much love from me the rest of the year, come December, I’m all about maxing out their tart, festive flavor. These cookies strike the perfect balance of sweet and tangy, with chewy oats, a hint of orange zest, and crunchy walnuts to keep things interesting.
Whether you’re hosting a holiday party or need a crowd-pleaser for a cookie exchange, these cookies are a must. Bonus? If cranberries aren’t your thing (gasp!), you can easily swap them out for raisins or dried currants. Let’s bake some holiday magic!.
- Why This Recipe Works
- • Perfectly Balanced Flavors: The sweet brown sugar and tangy cranberries are a match made in holiday heaven.
- • Festive Additions: Orange zest and walnuts add depth, while oats give these cookies a chewy texture.
- • Easy to Customize: Swap cranberries for raisins or currants if you’re not a fan, or skip the nuts for a nut-free option.
Tips for Making Cranberry Oatmeal Cookies
Let the Dough Rest: Allowing the dough to rest for 15–30 minutes before baking ensures the oats fully absorb the moisture, giving you a chewy cookie.
Swap Smart: Not into cranberries? Use raisins or dried currants instead for a sweeter twist.
Go Fresh with Zest: Don’t skip the orange zest—it adds a bright, citrusy note that complements the cranberries beautifully. Or if you have orange oil, this works too!
Bake Evenly: Use a cookie scoop to ensure all cookies are the same size for even baking.
1. Prep Your Space: Preheat your oven to 350℉. Lightly grease or line two baking sheets with parchment paper.
2. Mix Wet Ingredients: In a large bowl, cream together the butter, oil, and brown sugar until smooth. Add the beaten egg and mix until fluffy. Stir in the sour cream and vanilla extract.
3. Add Cranberries and Oats: Mix the dried cranberries and oats into the wet mixture until evenly distributed.
4. Combine Dry Ingredients: In a separate bowl, whisk together the baking soda, cinnamon, salt, and flour. Gradually add the dry mixture to the wet ingredients, beating well after each addition. Stir in the walnuts and orange rind.
5. Rest the Dough: Let the dough rest for 15–30 minutes to allow the oats to hydrate.
6. Scoop and Bake: Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 12 minutes, or until the edges are lightly golden.
7. Cool and Enjoy: Remove the cookies from the oven and transfer them to a wire rack to cool completely. Store in an airtight container for up to a week (if they last that long!).
Unwrap the Joy of Cranberries
These Cranberry Oatmeal Cookies are everything you want in a holiday treat: festive, flavorful, and easy to make. Whether you’re snacking on one while wrapping presents or serving them to guests, they’re guaranteed to bring some holiday cheer. Plus, the versatility of swapping out cranberries or skipping the nuts makes them a crowd-pleaser for any table.
Ready to bake your way into the holiday spirit? Let’s get baking!
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Cranberry Oatmeal Cookies
Description
Soft, oatmeal cookies with cranberries and nuts for the ultimate holiday treat.
Ingredients
Instructions
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Preheat the oven to 350℉. Lightly grease (or line with parchment) two baking sheets.
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In a large bowl, cream together the butter, oil, and sugar. Add the egg, beating until fluffy, then beat in the sour cream and vanilla. Stir in the dried cranberries and the oats.
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In a separate bowl, mix together the baking soda, cinnamon, salt, and flour. Add this mixture, a cup at a time, to the oat mixture, beating well after each addition. Stir in the walnuts. Add the grated orange rind and combine. Let the dough rest for 15 to 30 minutes.
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Using a tablespoon cookie scoop, drop the dough onto the prepared baking sheets. Bake the cookies for 12 minutes, or until they're light brown. Remove them from the oven and transfer to a rack to cool.
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Nutrition Facts
Servings 45
- Amount Per Serving
- Calories 97kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 2g10%
- Trans Fat 0.1g
- Cholesterol 10mg4%
- Sodium 42mg2%
- Potassium 36mg2%
- Total Carbohydrate 14g5%
- Dietary Fiber 1g4%
- Sugars 8g
- Vitamin A 79 IU
- Vitamin C 0.04 mg
- Calcium 11 mg
- Iron 0.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
