Name: Oatmeal Cranberry Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Cuisine: American
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; 3 eggs; 1 tsp baking powder; 1/2 tsp sea salt; 1 tsp baking soda; 1 tsp vanilla

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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 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.

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.

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 thing as a form of magic. And perhaps in its way, it truly is the sort of magic that can transform an afternoon, create smiles, and 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.

What You Will Need To Make Them

1 cup coconut oil

3 large 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

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, and 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 saucepan 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 them 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 flatter in shape as opposed to a clumpier cookie. But that is completely optional.

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

Baking Notes

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 saucepan 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 cleanup.
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

What can I use in place of the coconut oil?

I also have used butter for this recipe and find that works just fine. To do so, 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 are some slight ratio differences between oil and butter however swapping out straight across 1 cup of butter for 1 cup of 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 freeze the dough. When I freeze it I wrap it in a piece of parchment paper and roll it just like it’s 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 before baking.

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

Yield: 3 dozen