These are the best cranberry oatmeal cookies ever! Crispy on the edges and chewy on the inside, these delicious walnuts oatmeal cranberry cookies are everyone’s favorite!
Time for another addition to our oatmeal cookies collection. We all love peanut butter oatmeal raisin cookies and these no bake oatmeal cookies. Today we have a more festive cookie recipe: cranberry oatmeal cookies!
Chewy walnut cranberry oatmeal cookies
I love these cranberry oatmeal cookies because they’re super chewy on the inside with crispy edges that make me so happy. These easy oatmeal cookies are perfect for the holidays and make a great gift, too. It’s so easy to double and triple this oatmeal cookie recipe and make some to your next gathering or your kid’s school. Make these and anyone who takes a bite will ask for the recipe, they’re that good!
Cranberry walnut oatmeal cookies ingredients
To make these walnut oatmeal cookies you need the following ingredients:
- granulated and brown sugar
- Old fashioned oatmeal
- All purpose flour
- Dried cranberries
Can I use quick oats instead of old fashioned oatmeal? Oatmeal cookies get their perfect chewiness and texture from old fashioned oats therefore quick oats won’t work as good. However, I like using quick oats if I’m making no bake cookies.
How to make cranberry oatmeal cookies
- Cream butter, brown sugar and granulated sugar in a large bowl until light and fluffy.
- Beat in the egg and vanilla. Mix well.
- Add old fashioned oatmeal and all purpose flour to the butter and egg mixture. Stir with a wooden spoon.
- Add walnuts and dried cranberries. Mix and refrigerate the cookie dough for one to eight hours.
- Scoop out the cookies and bake them until golden on the edges.
- Cool on the baking sheet and transfer to a wire rack before serving.
Can I skip chilling the cookie dough?
It’s best to refrigerate the dough for at least one hour as it helps solidifying the fat so the cookies won’t spread too much. If you’re in a rush, freeze the cookie dough for 20 minutes and then bake the cookies.
Cranberry oatmeal cookie variations:
- Oatmeal cranberry chocolate chip cookies: Leave out the walnuts and add 1/2 cup semi sweet chocolate chips to the cookie dough before adding the cranberries.
- Oatmeal cranberry orange cookies: Leave out the vanilla and walnuts and add one teaspoon orange zest to the cookie dough after adding the egg.
- White chocolate cranberry oatmeal cookies: Leave out the walnuts and add 1/2 cup white chocolate chips to the cookie dough while adding the cranberries.
- Oatmeal cranberry pecan cookies: Use 1/2 cup chopped pecans instead of walnuts.
- Coconut cranberry oatmeal cookies: Leave out the walnuts and add 1/2 cup unsweetened shredded coconut to the cookie dough.
Can I freeze chewy oatmeal cookies?
These cranberry oatmeal cookies freeze perfectly. One the oatmeal cookies have cooled completely, place them in a ziploc bag and freeze for up to 3 months. To thaw, take them out of the bag and place them on a baking sheet and thaw at room temperature. You can microwave them so they’re warm before serving.
Looking for more Christmas cookies?
- The best every thumbprint cookies
- Oatmeal chocolate chip cookies
- Easy Molasses cookies
- Cardamom shortbread cookies
- Brown sugar pecan cookies
- Maple oatmeal cookies
- Chewy double chocolate cookies
- Oatmeal walnut cookies
Notes and tips to make cranberry oatmeal cookies recipe
- When making cookies, make sure all the ingredients are at room temperature unless otherwise is mentioned in the recipe. Read more about why you need to have ingredients at room temperature on craftsy.
- You can refrigerate the oatmeal cookie dough overnight and make it the day after.
- This cranberry oatmeal cookie recipe is asking for dried cranberries, it cannot be substituted with fresh cranberries.
- You can double this recipe easily. The baking time will be the same.
- Make sure you’re using old fashioned oats and not quick oats for this recipe. Old fashioned oats give the perfect chewy texture to the oatmeal cranberry cookies.
Best Cranberry Oatmeal Cookies
These are the best cranberry oatmeal cookies ever! Crispy on the edges and chewy on the inside, these delicious walnuts oatmeal cranberry cookies are everyone's favorite!
- 1 stick unsalted butter room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg room temperature
- 1 tsp vanilla
- 1 1/2 cup old fashioned oatmeal
- 1/2 cup all purpose flour
- 1/2 cup walnuts chopped
- 1/2 cup dried cranberries
In a large bowl, mix butter, brown sugar and granulated sugar until creamy and light.
Add in the egg and vanilla. Mix well.
Stir in old fashioned oatmeal and all purpose flour using a wooden spoon.
Fold in chopped walnuts and cranberries.
Chill the oatmeal cookie dough in the fridge for one hour.
Preheat the oven to 350 F. Line a baking sheet with parchment paper.
Scoop out the cookie dough and place them on the baking sheet, leaving 2 inch space between them.
Bake in the oven for 10-12 minutes until they're golden on the edges. The top will be soft.
Cool on the baking sheet for ten minutes and then transfer to a cooling rack.
- Make sure all the ingredients are at room temperature.
- Use two baking sheets to make the cookies. When one batch is baked, bake the other batch. Don't use warm baking sheets since it'll make the cookies spread before they bake.
- You can leave out the walnuts and add 1/2 cup white chocolate chips to make white chocolate chip cranberry oatmeal cookies.