Dessert

Crunchy Oatmeal Cranberry Cookies Recipe

ByJulian Dempsey December 25, 2025December 25, 2025

Introduction

These Crunchy Oatmeal Cranberry Cookies offer a delightful blend of chewy oats and tart cranberries with a perfectly crisp texture. They are easy to make and ideal for snack time or sharing with friends and family.

The image shows several golden-brown oatmeal cookies with dried cranberries scattered on a white marbled surface. Each cookie is about one layer thick with a rough and chewy texture, dotted with dark red cranberries embedded in the dough. One cookie is broken in half, showing its soft, slightly crumbly inside with visible cranberry pieces. The whole scene has a warm and inviting feel, with crumbs and a few loose cranberries adding to the natural look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter
2/3 cup confectioners’ sugar
1 egg yolk
1/2 tsp vanilla extract
3/4 cup cake flour
3 tbsp cornstarch
1/4 tsp baking powder
1/4 tsp salt
1 cup quick cooking/instant oats
1/2 cup dried cranberries

Instructions

Step 1: Preheat the oven to 320°F (160°C). Line baking sheets with parchment paper or a baking mat.
Step 2: Using a hand mixer or stand mixer with a paddle attachment, cream together the butter and confectioners’ sugar on high speed until the mixture is pale and fluffy.
Step 3: Add the egg yolk and vanilla extract. Beat until well combined.
Step 4: Sift in the cake flour, cornstarch, baking powder, and salt. Beat on low speed just until combined, being careful not to overmix.
Step 5: Fold in the oats and dried cranberries using a spatula until evenly distributed.
Step 6: Scoop about 1 tablespoon of dough and roll into balls. Place the balls on the prepared pan, leaving about 2 1/2 inches (6.5 cm) of space between each cookie.
Step 7: Flatten each dough ball gently with a fork, ensuring at least 1 inch (2.5 cm) of space remains between cookies as they will spread during baking.
Step 8: Bake for 25–30 minutes until the edges are golden and the cookies are crunchy.
Step 9: Remove from the oven, then transfer immediately to a cooling rack. Let cool completely before storing in an airtight container.

Tips & Variations

For extra crunch, toast the oats lightly before mixing.
Substitute dried cranberries with raisins or chopped dried cherries for a different flavor.
Use brown butter instead of regular butter to add a nutty depth.
If you prefer chewier cookies, reduce the baking time by a few minutes.

Storage

Store the cookies in an airtight container at room temperature for up to one week. Reheat briefly in a low oven or microwave if you prefer them warm and crisp.

How to Serve

The image shows several oatmeal cookies with visible dried cranberries scattered on a white marbled surface. Each cookie is round with a rough and crumbly texture, light golden brown in color with darker spots where the cranberries are embedded. One cookie is broken in half, revealing a pale, soft inside with bits of cranberry embedded inside the crumb. Loose oat flakes and dried cranberries lie around the cookies. The scene is brightly lit and clear. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use old-fashioned oats instead of quick cooking oats?

Yes, but old-fashioned oats will create a chewier texture and might require slightly longer baking time.

How can I make these cookies gluten-free?

Replace the cake flour with a gluten-free flour blend that is suitable for baking, ensuring the blend includes xanthan gum or another binder for best results.