Oatmeal Raisin Cranberry Cookies

5 from 3 votes

These Oatmeal Raisin Cranberry cookies are slightly crispy at the edges, chewy in the middle, and full of raisins, cranberries, and cinnamon.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 168kcal

Preheat the oven to 350°F.
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar.
Add the eggs, cinnamon, vanilla extract, baking powder, baking soda, and salt and mix until combined.
Add the flour, oats, raisins, and dried cranberries and combine with a large spoon.
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.
Bake for 12-13 minutes.

- 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.

- 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.