These Cranberry Oatmeal Cookies are the ultimate holiday treat, combining tangy cranberries, chewy oats, and a hint of orange zest for festive perfection. Bake them up for your next cookie exchange or enjoy with a cup of tea by the fire—holiday vibes guaranteed!
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.
Christmas in a cookie
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.
How To Make Cranberry Oatmeal Cookies
What you will need:
Equipment
- 2 Baking Sheets
- 1 Stand Mixer
- 1 Bowl
- 1 Cookie Scoop
Ingredients
- 8 tbs unsalted butter 1 stick, 113g
- 2 tbs vegetable oil 25g
- 1 cup brown sugar 213g
- 1 large egg, beaten
- 6 tbs sour cream or yogurt (regular or low fat, not nonfat) 85g
- 2 tsp vanilla extract
- 1½ cups dried cranberries 171g
- 2 cups rolled oats 178g
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- 1½ cups unbleached all-purpose flour 180g
- ½ cup chopped walnuts 57g
- 1 tbs grated orange rind
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!
Cranberry Oatmeal Cookies
Equipment
- 1 Bowl
Ingredients
- 8 tbs unsalted butter 1 stick, 113g
- 2 tbs vegetable oil 25g
- 1 cup brown sugar 213g
- 1 large egg, beaten
- 6 tbs sour cream or yogurt (regular or low fat, not nonfat) 85g
- 2 tsp vanilla extract
- 1½ cups dried cranberries 171g
- 2 cups rolled oats 178g
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- 1½ cups unbleached all-purpose flour 180g
- ½ cup chopped walnuts 57g
- 1 tbs grated orange rind
Instructions
- Preheat the oven to 350℉. Lightly grease (or line with parchment) two baking sheets.
- 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.
- 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.
- 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.
Nutrition
