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Oatmeal Cranberry Cookies

close-up shot of Oatmeal Cranberry Cookies with white chocolate drizzled on top

Cranberries have become synonymous with the holidays. So, it stands to reason that they should play a part in holiday baking. These cookies are a twist on an oatmeal-nut cookie. That cookie alone would be tasty, but the addition of dried cranberries gives them a little extra kick of flavor.

I found this recipe in the 2006 edition of Christmas with Southern Living. This series of books is one of my favorites, which makes sense because I love the holiday season. These books have everything about the holidays from recipes and menus to decorating ideas. They are published annually, conveniently right around my birthday. Quinn, with very little hinting on my part, is always kind enough to give me a copy. So, then I have from the end of August through the holidays to read and re-read (and re-read) them.

Oatmeal Cranberry Cookies on a red plate

The original recipe suggests dipping half of each cookie in melted white chocolate mixed with shortening. To avoid using shortening and also to make them a bit more interesting, I drizzled melted white chocolate over them. Either way is perfectly fine. It’s just a matter of preference. Of course, they’re also delicious without any embellishment.

Oatmeal-Cranberry Cookies

Yield about 48 cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Oatmeal-Cranberry Cookies

Ingredients

  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) firmly packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups (228g) sweetened dried cranberries
  • 1 & 1/2 cups (180g) coarsely chopped pecans, toasted
  • 1 & 1/4 cups (100g) quick-cooking oats
  • 8 ounces (226g) white chocolate baking squares or bars (optional)

Instructions

  1. Preheat oven to 375°F. Line baking sheets with parchment paper or silicone liners.
  2. Whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter until light and creamy. Gradually add the sugars and mix well. Add the egg and vanilla. Mix well.
  4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined or a few streaks of flour remain. Stir in cranberries, pecans, and oats.
  5. Drop the dough by tablespoonfuls onto the prepared pans, placing the cookies about 2 inches apart. Bake for 8 to 10 minutes or until lightly browned.
  6. Cool on the pans on a wire rack for 2 minutes. Then, transfer the cookies from the pan to wire racks to finish cooling.
  7. Melt white chocolate and transfer to a zip-top bag (or use a piping bag). Cut the corner of the bag and use to drizzle white chocolate onto cookies.

Notes

Recipe adapted from Southern Living.

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    15 Comments on “Oatmeal Cranberry Cookies”

  1. cranberry & oatmeal together are the perfect mixture. and that white chocolate is an added bonus.

  2. Jen, your recipes are driving me crazy – I want to bake all the cookies you’ve been posting! 🙂

  3. All these cookies…the all look so good.

  4. I love oatmeal cranberry cookies!

  5. Amanda, Patricia, Peabody, & Rachel – Thanks so much!

  6. Hi Jennifer,
    I have been lurking in the cyber shadows relishing your site from afar. I had to post and wish you a MERRY CHRISTMAS & a HAPPY NEW YEAR!

    Thanks for all these great cookie recipes. Even though right now I am not feeling great I can enjoy reading the recipes and imagining I am baking them. Keep baking and making kitchens around the world better!

    By now you have amassed a super collection of cookies. I wonder if you have ever considered posting just a list of your top twenty favorites of all times as far as holiday cookies go. You have so many great ones over the years.

    take care,
    anne

  7. Those look amazing……….

  8. You are amazing…the photos & recipes…every day I think it is the best one & then the next time I see & read another post, I love that one even more! No pressure intended–ha!

  9. Anne, thanks for de-lurking! I have a little collection of this year’s holiday cookies under the Holiday Baking tab at the top. Maybe next year when I’ve got more to choose from, I can pick the best ones. Good idea! I hope you are feeling better soon. Happy holidays!

    Sherane, I have to confess that they really are. Yum!

    JEP, you are much too kind. I’ll try not to feel the pressure!

  10. I really like white chocolate and your decorations with it are lovely!

  11. Thanks, Patricia! I volunteered Quinn for the drizzling this time. He did a lovely job.

  12. These are delicious. I had seen them in the book but I didn’t write it down so I was so thankful to find your website! I love your idea to drizzle the chocolate. Just perfect! Thanks for posting!

  13. Glad to have helped, Terra! I think these are great cookies…. some of my very favorites from this season.

  14. didn’t have the nuts or chocolate.

    Accidentally put too much vanilla extract in

    substituted grape seed oil for butter…

    added a little apple pie spice

    wonderful consistency and flavor.

    THESE ARE DELICIOUS!

    I made sure to preheat the oven thouroughly and they were done in 8 min flat. I’m not that much above sea level.

  15. Your site is awesome and I want to eventually try some more recipes. But this is the one I found the site with when I was looking for an oatmeal/cranberry cookie recipe. They are so good and everyone I make them for loves them, even my mom who was very skeptical she’d like a non chocolate chip cookie (I’ve never been a fan of oatmeal/raisen and am very much a fan of chocolate chip myself but had a chance to try oatmeal cranberry and liked that and wanted to make some of my own but it was one of those premade dough cookies so the person didn’t have a recipe and the company only seasonally sold the dough).

    I used dark brown sugar (accidentally cause wasn’t reading close enough to ingredient list) instead of light brown sugar but I think I’ll keep it that way (gives it a nice molasses taste though to be fair I haven’t tried the lighter sugar in comparison).

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