Oatmeal Cranberry Cookies

  • Prep Time: 5 mins
  • Total Time: 16 mins
  • Yield: 24cookies

    • About This Recipe

    “Kids and adults love this cookie! Easy to make, quick to disappear”

    Ingredients

  • 1cupall-purpose flour
  • 1teaspoonground cinnamon
  • 1/2 teaspoonground nutmeg
  • 1teaspoonbaking soda
  • 1/2 teaspoonsalt
  • 3/4 cupcraisins
  • 2cupsrolled oats
  • 3/4 cuppacked brown sugar
  • 1/2 cupwhite sugar
  • 3/4 cup butter or 3/4 cupmargarine, softened
  • 1egg, slightly beaten
  • 1teaspoonvanilla

    • Directions

  • Preheat oven to 350°F (175°C).
  • Line cookie sheets with parchment paper.
  • Mix all dry ingredients into large mixing bowl.
  • Use your hands to thoroughly mix.
  • Mix in butter, egg and vanilla.
  • Mix until completely blended, you will need to use your hands.
  • Shape into balls the size of walnuts.
  • Place on a parchment lined cookie sheets 2 inches apart.
  • Bake for 11 to 13 minutes in preheated oven, or until edges are lightly browned.
  • Cool 5 minutes on cookie sheet.
  • Transfer cookies to wire racks to finish cooling.

    • Reviews

  • “I love this recipe!It’s wonderful – disappeared so quick that I’ll have to make more of these goodies for the holidays.”

  • “These were great!!They were very easy to make and turned out wonderful!Great taste and they were soft too..thanks for another addition to my Christmas cookies!”

  • “Thank you for a wonderful cookie.Tasted great and would make a wonderful addition to my Christmas Cookie Tins.I did have troubles when using the parchment, the cookies really stuck to the paper, so I just put them right on the cookie pan and they were fine.A keeper thanks Cookieswap.”

  • “Love this!!!! It is super easy and the cookies are devine.”

  • “This recipe is so yummy! I love the distinct cinnamon and nutmeg flavors. The dough was a little difficult to roll because it gets crumbly but you just have to pack well in your hands. I will surely make this again. Thanks for sharing this great recipe!”

  • “This recipe is the best oatmeal cranberry cookie recipe I’ve ever used! I came out with 38 cookies, but I guess that’s just the way I dropped them. Love how they’re so soft and chewy! I’ll be baking them for airmen in Okinawa this holiday season.”

  • “As nobody else has mentioned an overwhelming flavour of cinnamon and nutmeg, I can only think I must have been too heavy-handed with these. For this reason I won’t post a rating, just general info that might be helpful to someone. My cooking time was a few minutes longer, and I ended up with 26 cookies.The cookies were very soft and some broke when removing them from the baking sheet even with waiting five minutes, so I recommend removing them very carefully.I’ll try making them again some time using less spice, and will post a rating.:)”

  • “I still had a bit of cranberry sauce leftover from Thanksgiving and used this in making these cookies, surprise! they turned out very well.I used the traditional way of mixing the dough, butter and sugars first, the dry ingredients last. My stand mixer did a wonderful job (isn’t that what they’re for? :)I also used parchment paper and they came off just fine.As the recipe states, wait 5 minutes or so. A tender cookie, enjoyed by all. Thanks!”

  • “This was an easy to make cookie that my family and coworkers enjoyed. I didn’t have parchment paper, so I used wax paper that I sprayed with PAM, and that seemed to work just fine.”

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