oatmeal cranberry cookies on a plate
Baking,  In the Kitchen

Oatmeal Cranberry Cookies

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These Oatmeal Cranberry Cookies make a crisp but chewy centered cookie with bits of cranberry and cinnamon.

It has been raining on and off over the last few days. Surprising weather since last week we had temperatures at almost 90 degrees. But that is California for you. You just don’t know exactly what to expect. I am not sure what mother nature is doing but I am not one to complain about rain. I love rain so much. Honestly I wished it rained here more often. The smell, the sound and the darker days that create a coziness when we tuck away inside. There is so much to enjoy about a day like this.

Of course this also makes me want to bake something delicious. The smell wafting through the house and the sound of rain pouring outside. A pot of coffee brewed to enjoy and all the loved ones inside deciding on a movie or a rainy day craft. These moments are ones we can all relate to. They bring joy, safety and a warm feeling to us all. Baking is also one of those things we do that provide us with so much more than the sweet treat it results in.

In baking we find comfort, wholesomeness, a time to teach and perhaps learn a thing or two ourselves.

There is so much to be said about baking and baking from scratch particularly. To gather the ingredients and create something out of nothing. My daughter refers to this whole baking and cooking things as a form of magic. And it perhaps is in its own way. A form of magic that can transform an afternoon, create smiles, lend itself to a meal prepared or in this case a delicious cookie to enjoy. This recipe makes several cookies and is one that I love making on such a day as this.

These cookies compliment a hot cup of coffee and the fact that we are using old fashioned oats in this makes me think of grandmas cookies. A recipe that is long gone by now but the memories remain and after all we have this Oatmeal Cranberry Cookie recipe to enjoy in its place. I am sure she wouldn’t mind.

What You Will Need To Make Oatmeal Cranberry Cookies

1 cup coconut oil

2 eggs

1 tsp baking powder

1 tsp baking soda

3 cups old fashioned oats

2 cups of all purpose flour

1 tsp vanilla

1 and 1/2 cups packed brown sugar

1/2 tsp sea salt

1 cup dried cranberries

1 tsp cinnamon

Directions for Oatmeal Cranberry Cookies

In a large bowl. Combine the oats, baking soda, baking powder, flour and cinnamon. Stir to combine. In a separate smaller bowl crack the eggs, add the vanilla and the coconut oil. If your coconut oil is solid from a cold room you can melt it a bit in a sauce pan to help bring it to a softer or even liquid consistency to make it easier to incorporate. Add the sugar to the oil and egg bowl. Blend until combined.

oatmeal cranberry cookie dough in a white bowl

Pour the sugar mixture into the large bowl with the flour and oat mixture. Add in the cranberries and mix it with a large spoon. You can also use the mixer to make the job easier.

oatmeal cranberry cookie dough in a large white bowl

When the cookie dough is mixed, line a baking sheet pan with parchment paper.

Heat the oven to 350℉. Scoop a large spoonful of cookie mix into your hand and form a ball. Place the ball on the lined cookie sheet. I like to smash the cookie ball down with my palm to make large circles so that the cookie bakes more flat in shape as opposed to a clumpier cookie. But that is completely optional.

cookie dough balls on a baking sheet

Bake for 12 to 15 minutes or until the cookies are golden brown.

oatmeal cranberry cookies on a plate

Baking Notes for Oatmeal Cranberry Cookies

  • When using coconut oil it can be very hard if kept in a cool room. I like using it just at the melting point for this recipe. So if your coconut oil is too hard, simply put it in a sauce pan and allow it to come to an almost melting point. Be careful not to add hot oil to the bowl with eggs as you don’t want to cook the eggs. I let the oil cool for just a bit before combining.
  • Line your cookie sheet with a piece of parchment paper for easy clean up.
  • Make sure to use all purpose flour for this cookie recipe.
  • It is a good idea to bring eggs to room temperature before using them to bake. They mix better and rise more easily.

FAQ for Oatmeal Cranberry Cookies

What can I use in place of the coconut oil?

I also have used butter for this recipe and find that works just fine. I use 2 sticks of butter which is 1 cup total in place of the 1 cup of coconut oil in the original recipe. I know there is some slight ratio differences for oil and butter however swapping out straight across 1 cup butter for 1 cup coconut oil works just fine for this recipe.

Would raisins work for this recipe?

Absolutely! I love using raisins for oatmeal cookies. It is a classic flavor and they taste great for this recipe.

Can I freeze the dough?

Yes you can totally freeze the dough. When I freeze it I wrap it in a piece of parchment paper and roll it just like its a cookie dough roll from the grocery store. Folding it at the ends to secure it and then I place it in a freezer bag making sure to push out any air in the bag before closing. They freeze well but make sure to thaw all the way before baking.

If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!

oatmeal cranberry cookies on a plate

Oatmeal Cranberry Cookies

Yield: 3 dozen
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

a crisp on the outside but chewy centered cookie with bits of dried cranberries and cinnamon

Ingredients

  • 2 cups all purpose flour
  • 3 cups old fashioned oats
  • 1 and 1/2 cups of packed brown sugar
  • 1 cup coconut oil
  • 1 tsp cinnamon
  • 2 eggs
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1 tsp vanilla

Instructions

    1. In a large bowl. Combine the oats, baking soda, baking powder, flour and cinnamon. Stir to combine.
    2. In a separate smaller bowl crack the eggs, add the vanilla and the coconut oil. If your coconut oil is solid you can melt it a bit in a sauce pan to help bring it to a softer or even liquid consistency to make it easy to mix.
    3. Add the sugar to the oil and egg bowl.
    4. Blend until combined.
    5. Pour the sugar mixture into the large bowl with the flour and oats.
    6. Add in the cranberries and mix it with a large spoon. You can also use the mixer to make the job easier.
    7. When the cookie dough is mixed, line a sheet pan with parchment paper.
    8. Heat the oven 350℉.
    9. Scoop a large spoonful of cookie mix into your hand and form a ball.
    10. Place the ball on the parchment paper. I like to smash the cookie ball down to make large circles so that the cookie bakes more flat in shape as opposed to a clumpier cookie. But that is completely optional.
    11. Bake for 12 - 15 minutes or until the cookies are golden brown.
Nutrition Information:
Yield: 36 Serving Size: 1 cookie
Amount Per Serving: Calories: 138Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 87mgCarbohydrates: 17gFiber: 1gSugar: 7gProtein: 2g

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