Favorite Cranberry Oatmeal Cookies

Bronze Antler Bed and Breakfast

309 South Main Street , Joseph, OR 97846 États-Unis


  • 2 cups (4 sticks) softened butter
  • 2 cup packed brown sugar
  • 1 cup granulated (white) sugar
  • 4 fresh eggs preferably at room temperature
  • 2 tsp almond extract
  • 3 cups or 405 grams all-purpose flour
  • 2 tsp baking soda
  • 2+ tsp ground cinnamon
  • 1 tsp table salt
  • 6 cups uncooked oatmeal flakes (Quaker Oats are the best)
  • 2 cups dried sweetened cranberries


  1. In a standing mixer, beat together butter and sugars until creamy. Scrape down bowl. Crack eggs separately into a separate bowl and add eggs and almond extract to butter/sugar mix. Mix at medium speed until combined but don't overbeat.
  2. Combine flour, soda, cinnamon and salt (best to whiz them together in a food processor for 5-6 pulses or sift together in advance). Add flour mixture to creamed mixture while slowly mixing. Mix until combined but not overly beaten. Add cranberries; add oats. At this point you might need to hand stir the mix.
  3. Using tablespoons, form drops of dough slightly smaller than ping-pong balls and place close together on a parchment lined cookie sheet. Freeze the balls for at least an hour. At this point, you can transfer them to a resealable plastic bag and hold in the freezer for a month (if they last that long).
  4. To bake, preheat oven to 350 degrees Fahrenheit. Place cookies on parchment lined baking sheet about 1 1/2 inches apart. Bake for approximately 14 minutes until golden brown. Slide parchment paper with cookies on top onto a cooling rack. Makes about 8 dozen cookies.
  5. If using measuring cups, measure 3 cups of flour (weighing is more accurate).

Additional Tips

Keep them moist in the cookie jar by adding a bit of apple peel! Thanks to Quaker Oats for the inspiration!

About this recipe:

Favorite Cranberry Oatmeal Cookies