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Oatmeal Cranberry Cookies

Chewy in the center, golden at the edges, and packed with tart dried cranberries and warm cinnamon, these oatmeal cranberry cookies strike the perfect balance between wholesome and indulgent. Great for school snacks, holiday tins, or a cozy weekend afternoon.
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Prep Time 15 minutes
Cook Time 11 minutes
Servings: 36
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened (2 sticks)
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1½ cups dried cranberries
  • ½ cup white chocolate chips (optional but highly recommended)

Method
 

Preheat and Prep Your Pans
  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Cream the Butter and Sugars
  1. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together on medium-high speed for about 3 minutes until the mixture turns pale, fluffy, and almost cloud-like.
Add Eggs and Vanilla
  1. Add the eggs one at a time, beating well after each addition. Then pour in the vanilla extract and mix until the batter looks smooth and slightly glossy.
Combine the Dry Ingredients
  1. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined. Stop the moment you no longer see streaks of flour to avoid overmixing.
Fold in the Oats and Cranberries
  1. Switch to a sturdy wooden spoon or rubber spatula. Fold in the rolled oats, dried cranberries, and white chocolate chips if using. The dough will be thick and hearty.
Scoop, Chill, and Bake
  1. Use a medium cookie scoop (about 2 tablespoons) to portion the dough onto your prepared baking sheets, spacing them about 2 inches apart.
  2. If you have time, pop the trays in the refrigerator for 30 minutes before baking.
  3. Bake for 11–13 minutes, until the edges are set and lightly golden but the centers still look just slightly underdone.
  4. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.

Notes

Chill Time: 30 minutes (optional but recommended). Mix dough the night before and refrigerate overnight for thicker, chewier cookies. Use old-fashioned rolled oats, not quick oats. Softened (not melted) butter is essential. Pull cookies from the oven when centers still look slightly underdone — they firm up as they cool. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. Store cooled cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies in a zip-top freezer bag for up to 3 months; thaw at room temperature or warm in a 300°F oven for 5 minutes. Dough keeps in the refrigerator for up to 72 hours, or freeze portioned dough balls for up to 3 months and bake from frozen, adding 2–3 extra minutes. Substitutions: use a 1:1 gluten-free baking blend for gluten-sensitive needs; swap white chocolate chips with semi-sweet chocolate chips or chopped walnuts; replace cranberries with raisins, dried cherries, or mini chocolate chips. For dairy-free, use vegan butter and dairy-free white chocolate chips.