Oatmeal Raisin Cranberry Cookies

These Oatmeal Raisin Cranberry Cookies are chewy with a slight crisp at the edges and they last for several days. They have less butter and sugar than a typical cookie, which makes them harder to resist throughout the day. They are made in one bowl, can be thrown together in just a few quick steps, and can be mixed by hand or with a mixer.

The recipe is based on the recipe, Oatmeal Raisin Cookies, in Brian Noyes’s cookbook, the Red Truck Bakery Cookbook. I adjusted the ingredients slightly and simplified the process.

In addition to these Oatmeal Raisin Cranberry Cookies, I also love this recipe for a Small Batch of Oatmeal Chocolate Chip Cookies, Maple Oatmeal Cookies, or this other Small Batch Recipe for Chocolate Chip Cookies. For a more fruity cookie, try these Lemon Curd Cookies or Strawberry Jam Cookies. Or if you're in the mood for chocolate chip cookies but ran out of brown sugar, you can use this Chocolate Chip Cookie recipe.

Ingredients:

Below are the ingredients needed to make Oatmeal Raisin Cranberry Cookies, as well as some notes on each so that you have all the info needed to have the right ingredients on hand.

• Butter: uses only 6 tablespoons. I use salted butter, either salted or unsalted works.
• Dark Brown Sugar: for color and flavor.
• Granulated Sugar: uses only ½ a cup, for sweetness.
• Eggs: use large eggs, pasture-raised if possible.
• Cinnamon: buy high-quality cinnamon. You can taste the difference (Ceylon cinnamon from Simply Organics, which can be found at various grocery stores and Whole Foods).
• Vanilla Extract: use real vanilla extract, a large bottle can be purchased at Costco. A bottle will last a whole year or more if you bake with moderate frequency.
• Rolled oats: be sure to use old-fashioned rolled oats, not steel cut.
• Flour: use all-purpose unbleached flour.
• Baking Powder & Soda: for leavening. Check to make sure they have not expired.
• Salt: to balance and enhance flavors.
• Raisins: any brand works.
• Cranberries: any brand works. If you look closely, you can find unsweetened versions at some grocery stores, which in my opinion are just as good as the more commonly found sweetened cranberries.

To learn more about these cookie ingredients, see my Guide to Cookie Ingredients.

See the recipe card for full information on ingredients and quantities.

Variations

Below are some ideas for fun variations on an Oatmeal Raisin Cranberry Cookie:

• Cranberries & Raisins: These cookies can be made with only cranberries, only raisins, or with the addition of golden raisins.
• Dried Fruit: chopped apricots, or dried cherries (dried cherries can be a little sour which pairs so well with the sweet cookie!)
• Nuts: walnuts, pecans, or almonds
• Seeds: pepitas or sunflower seeds
• Chocolate Chips: semi-sweet, bittersweet, milk chocolate, or M&M's for a trail mix effect

How to Make Oatmeal Raisin Cranberry Cookies

Below are the step-by-step instructions and accompanying photos for how to make Oatmeal Raisin Cranberry Cookies.

Step 1. Preheat the oven to 350°F. In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar

Step 2. Add the eggs, cinnamon, vanilla, baking powder, baking soda, and salt and mix until combined.

Step 3. Add the flour, oats, raisins, and dried cranberries and combine with a large spoon.

Step 4. Roll large spoonfuls of dough, about 2 tablespoons, into balls and place them on a baking sheet. Use a cookie scoop or two spoons to shape the dough into balls. Then flatten slightly. You can fit 9 cookies on a baking sheet.

Step 5. Bake for 12-13 minutes.

Tips & Tricks

• One Bowl: Use one large bowl for easy cleanup.
• High-Quality Cinnamon: Use high-quality cinnamon. I like a brand called Simply Organics. It's more expensive, but will last you a while, and is well worth it. I use this cinnamon quite a bit when making Maple Pecan Granola.
• How to Soften Butter: If your butter is not softened, place the butter from the fridge in a large microwavable bowl. Cook for 1 minute at 20% power. Flip the butter over in the bowl and add 30 seconds at 20% power as needed.
• Mixing the Dough: Mix the dough by hand or with a hand-held mixer or stand mixer.
• Order of Ingredients: In this recipe, I start by mixing the butter and sugar. Then I add eggs, which creates a wet batter and then I add in the cinnamon, salt, vanilla extract, baking soda, and baking powder. This allows you to thoroughly and evenly incorporate the salt and baking soda into the dough, before adding the flour and oats.
• Scooping the Dough: To scoop the dough use a 2 tablespoon cookie scoop, or you can use two spoons or your hands to shape the dough into balls, roughly 2 tablespoons in size.
• Flatten the Dough: After scooping the dough and placing the dough on the baking sheet, flatten the balls of dough slightly with the back of a spoon or your fingers. That will create a flatter chewier cookie.

Oatmeal Raisin Cranberry Cookie FAQs

If you're interested in other cookie recipes you may love these:

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