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Oatmeal Cranberry Cookies

Studding chewy oatmeal cookies with cranberries gives them a bit of bright color and a slight tang. Any dried fruit can be substituted.

  • yield: Makes 3 dozen

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Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon table salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pure vanilla extract
  • 3 tablespoons milk
  • 2 large eggs
  • 1/2 pound (2 sticks) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 3 cups old-fashioned oats
  • 1 cup dried cranberries

Directions

  1. Step 1

    In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In a small bowl, whisk together the vanilla, milk, and eggs. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy. Reduce speed to low, gradually add milk mixture, and beat well. Add the flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in the oats and cranberries. Place dough in the refrigerator until firm, at least 2 hours or overnight.

  2. Step 2

    Preheat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Shape 2 tablespoons of dough into a ball; place on one of the prepared sheets. Repeat with the remaining dough, placing 3 inches apart. Press with the bottom of a glass to flatten dough into 2-inch-diameter rounds.

  3. Step 3

    Bake until golden but still soft in center, 16 to 18 minutes, rotating halfway through. Remove from oven; transfer with parchment to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.

Source
Holiday Cookies 2001, Special Issue Holiday 2001

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Reviews (30)

  • Swasian35 14 Jan, 2014

    Baked these cookies with great trepidation because they sounded healthy -- oatmeal, cranberries. These are D-E-L-I-C-I-O-U-S. I will eat one of these kind of like a pick-me-up bar. They stay tender and it's hard to eat just one. I will definitely make these again!

    Thanks Martha -- sorry I doubted you. Now, if only you would respond to questions presented by your followers on this website. I've seen folks ask question only to find them waiting...

  • Taran-Malhi 7 Sep, 2013

    Just baked these cookies and last batch is still in the oven. The house smells divine and the cookies are sooo delicious and perfect. I used quick oats and reduced the baking time to 14-15 mins only. This recipe is a keeper. The cookies are firm enough on the outside and soft on the inside. I found all the ingredients just went so well together and not oversweet at all. I totally recommend to give it a try if you are still thinking.

  • SKS 20 Jun, 2013

    This is one of my oldest and most favorite cookie recipes, and I still have this special holiday cookie issue on my bookshelf! It's simple but so good, and I like the dried cranberries with the oatmeal over more typical raisins.

  • littlefeetoffury 10 May, 2012

    This is definitely my boyfriend's FAVORITE cookie recipe now! The cranberries REALLY make the oatmeal cookie amazing :) The only difference probably is that I didn't "smoosh" mine down as much, so they were slightly thicker. I also found that 12 minutes was the magic baking number when it came to baking time. :)

  • JasonX 20 Nov, 2011

    Long story short...I love an all natural cranberry orange instant oatmeal from target. So I zested an orange and used the juice to soak the cranberries before I began step 1. I then followed the recipe (upping the salt and cinnamon to 1 teaspoon and using dark brown sugar). Before adding the cranberries I drained them well then added them with the zest.

    They came out amazing!!! A great rich flavor with surprising tart berries and rich warm winter scents. Perfect. Perfect Perfect.

  • GrammiePnut 9 Oct, 2011

    the addition of some orange zest would be wonderful as well!

  • Sandra7824 26 Jun, 2011

    This cookie is very good. It has become a family favourite. :)

  • rpscot 27 Feb, 2011

    To make these cookies absolutely FABULOUS add Coconut and Walnuts to them. They do that at a local bakery and they call them "Harvest Cookies". Not sure why. I've also added Macadamia Nuts or Pecans instead of Walnuts. Am going to try adding peanuts and considering white chocolate chips but, DO NOT OMIT the Coconut! You won't regret it!

  • mykele 24 Feb, 2011

    I believe that I commented last October about these cookies and convection
    timg and temps. Today I want to report that I found a 2 inch sized
    cookie is too small for this type of cookie....3 or better makes a better
    sized cookie and I use a larger icecream scoop for this ty pe of cookie. I
    use 5 different sizes of ice cream scoops.. Peanut Brittle Mykele

  • mykele 24 Feb, 2011

    I made a comment last October I believe about the convection oven temps
    and timing. When I did make them I found that a 2 inch cookie is not as big
    as I usually made....three inchers at least. I will be using my larger ice
    cream scoop from now on for this recipe....I have 5 sizes for cookies
    and sooo convenient. Peanut brittle Mykele

  • yarnhippie 24 Jan, 2011

    These cookies are wonderful especially with the added cranberries, next time I will try adding some walnuts. Yum! Is there any nutritional information on these cookies, I just joined weight watchers and I can't eal anymore of them until I know so I need the information? Thanks

  • mykele 15 Nov, 2010

    Carina 001, Since your post was in 2009, you probably won't see this but
    I will share convection oven rules with others who are confused.
    The basic rule is to set the oven temperature 25 degrees lower than
    a regular oven (except if you live over 5,000 feet where you stay
    at the given temperature) Also the baking time is less.I check my
    cookies, etc. frequently after the first ten minutes or so.

  • InsomniacBaking 24 Oct, 2010

    Rock on! I love reading all the constructive feedbacks before starting a recipe, so I ended up following a few people's idea: ( ) White Chocolate, (-) a bit of cranberries, and (-) to 1 tsp dough when put on cookie sheet. They turned out just as one would expect: Crispy on the sides, and chewey in the middle. Can't wait to make another batch next time!

  • sewthankful 23 Jun, 2010

    These cookies are a nice break from a regular oatmeal, or choco-chip oatmeal. In addition to the dried cranberries, I've thrown in some white chocolate chips and walnuts, too. Terrific!

  • Jadenator 4 Jan, 2009

    I made this recipe with cranberries, coconut and walnut. They were great! I used a few extra tablespoons of milk (4 or so) so the cookies were chewier. The cookies were a hit at the office xmas party.

  • smeron 31 Dec, 2008

    Made these last night. They are pretty good but I feel like they could be improved some the next time around. These just didn't have a whole lot of flavor, and I felt like there was too much oats and not enough cranberries. I think adding white chocolate chips would be a great idea. I also didn't measure exactly two tbsp. for each cookies so I ended up getting smaller cookies and more of them - I also had to shorten the baking time because the first batch came out too brown.

  • BreeLeeD 16 Dec, 2008

    I made these this morning and they're delicious! I made my first batch according to the directions - 2 tablespoons of dough baked for 16 minutes. However, I like smaller cookies, so I made the remaining cookies with 1 tablespoon of dough baked for 9 to 10 minutes. Next time I make these, I'm going to add golden raisins in the dough and chopped pecans on top.

  • emijash17 10 Dec, 2008

    I added white chocolate chips to the dough also-- the red

  • LadyAquilla 6 Dec, 2008

    A basic recipe that we have adjusted to personal taste by adding candied fruit/holiday cherries/apricots/dates -- your favorite in place of the canberries. Travel well --a favorite of the troops!!LadyAquilla

  • carina001 4 Dec, 2008

    Thank you autiemaryann and dbolas1 for your suggestions!

  • susiec08 29 Nov, 2008

    Made these today - lovely!! Has put me in the festive mood and out came some new (and old favourite) cookie recipes. My kitchen is a mess but the smells are divine!

  • susiec08 29 Nov, 2008

    Made these today - lovely!! Has put me in the festive mood and out came some new (and old favourite) cookie recipes. My kitchen is a mess but the smells are divine!

  • mrcekjr 29 Nov, 2008

    I made these with Craisins and splenda. My mom is diabetic and cann n n n n n t enjoy any sweets on thanksgiving so I have been making all of Marthan n n n n n s cookies of the day with Splenda (white and brown) and they come out Great! Thank you Martha for a recipes that I can change to a diabetic recipe.!

  • mrcekjr 29 Nov, 2008

    I made these with Craisins and splenda. My mom is diabetic and cann n n n n n t enjoy any sweets on thanksgiving so I have been making all of Marthan n n n n n s cookies of the day with Splenda (white and brown) and they come out Great! Thank you Martha for a recipes that I can change to a diabetic recipe.!

  • majoan 26 Nov, 2008

    I made these with dried cherries they came out great.

  • jonimacaroni 26 Nov, 2008

    I just made these using the dried cranberries and small size raisins they came out very good, and went fast.

  • auntiemaryann 26 Nov, 2008

    carina, i have an electric mixer now, but growing up i used a wooden spoon and lots of upper body strength. you can do it. just stir til light and fluffy with a spoon. read your owner's manual for your convection oven. look for a similar cookie recipe if it includes recipes. sometimes convection ovens require less time. you don't want to burn them. good luck!

  • dbolas1 26 Nov, 2008

    You can use your regular mixer if you do not have one with a paddle. I have and my cookies come out great.

  • carina001 26 Nov, 2008

    Sounds like a great cookie! I would like to bake it, but I don't have an electric mixer fitted with the paddle attachment and am wondering how otherwise I can deal with that part of the preparation process!?
    I am not a great baker either, and only have a Microwave/Convection oven with baking capabilities but would really like to make this cookies. If anyone has tried making them with such an "oven", could you please give me some suggestions?
    Thank you!

  • kmgafill_sbcglobal_net 19 Aug, 2008

    Crispy and healthful. We are taking these for snacks on the first day of school!