Oatmeal-Cranberry Cookies

Tweak the classic oatmeal-raisin cookie by swapping in dried cranberries.
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  • Level: Easy
  • Total: 1 hr 30 min (includes cooling time)
  • Active: 25 min
  • Yield: about 24 cookies
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1 cup all-purpose flour

1 teaspoon ground cinnamon

3/4 teaspoon baking soda

1/2 teaspoon fine salt

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

3/4 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

2 3/4 cups old-fashioned rolled oats

1 1/4 cups dried cranberries


  1. Position the racks to the top and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
  2. Whisk together the flour, cinnamon, baking soda and salt in a medium bowl.
  3. Beat the butter, brown and granulated sugars, in a large bowl, with an electric mixer on medium-high speed, scraping down the sides of the bowl occasionally, until light and fluffy. Beat in the eggs, one at time, until incorporated and then beat in the vanilla. Reduce the speed to low. Beat in the flour mixture, a little at a time, until a smooth dough forms. Stir in the oats and cranberries with a rubber spatula or wooden spoon.
  4. Drop heaping tablespoons of the dough onto the prepared baking sheets, spaced about 2-inches apart. Bake the cookies, rotating the baking sheets halfway through, until golden brown, but still soft in the middle, about 15 minutes. Let the cookies cool slightly on the baking sheets, and then transfer to wire racks to cool completely. 

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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