It never fails, as soon as September hits a tidal wave of fall comfort food cravings soon follow. There’s absolutely nothing I can do about the temptations, except give in to them 😊. If you feel the same, I think you’re going to appreciate this very simple, yet satisfying, sweet tooth indulgence. Of course you can use raisins in your oatmeal cookies if you prefer, but I hope you will give dried cranberries a chance in “The Best Crispy and Chewy Oatmeal Cranberry Cookie Recipe” ever…
The Story Behind The Oatmeal Cranberry Cookie
We recently sold our beloved home of 14 years and we were very fortunate to make some incredible friends while we lived there. In fact, there’s two in particular that I must tell you about. Tom & Karen lived across the street, and we knew right away that we would get along with them very well. Karen with her sweet smile and caring way, to Tom with his spot-on sense of humor, and interesting stories. We fell in love with these folks, and we would play dice occasionally, or just share a fire together with snacks.
One day, I decided to share a loaf of my homemade “Blueberry Banana Bread” with them and it became a tradition to send over a loaf, especially during the pandemic. Well, Tom decided to reciprocate with his mom’s oatmeal cookies literally left right on our front porch straight out of the oven 😲. I’m telling you, they were the best damn oatmeal cookies we ever had. Perfectly sweet, chewy, and crispy on the outside, too.
So, of course we asked for the recipe, but guess what? That nice guy Tom I told you about…well he can be quite stubborn, too. We have begged, pleaded, even threatened a few times 😆 to get that recipe. We even thought about kidnapping Karen. Eventually, after 14 years we finally gave up. Tom wins…he totally wins. We will never get that recipe, but I don’t give up easily and that’s exactly why you’re reading this post today. Don’t tell Tom or Karen, but my husband just said, “These Oatmeal Cranberry Cookies are equal to Tom’s…and I really love the dried cranberries in them.” 😲
The Crispy and Chewy Oatmeal Cranberry Cookie Recipe
There you have it, the reason I put so much effort into this chewy oatmeal cranberry cookie recipe, and proof that it was worth it. I want you to know that using raisins is totally fine, I just happen to love dried cranberries more. Also, the cookies are thin because I purposely spread the dough out before baking to give them a head start in the baking process. The last tip I can give before I share the recipe, is that I sprayed the parchment paper with avocado oil and it really seemed to help crisp up the edges more than usual (avocado oil is known to crisp things up better). My recipe explains all of the cookie baking information in full detail. Enjoy~
- 1 1/2 cups quick oats (Be sure they are the quick kind- it will say on box.)
- 1/2 cup salted butter (softened)
- 3/4 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 teaspoon real vanilla extract
- 1 egg
- 3/4 cup flour (I used bread flour, but all purpose will work too.)
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2-1 cup dried cranberries (I use "Craisins".)
- 1/2 (optional or more if you prefer) cup chopped nuts (I use walnuts.)
- avocado oil cooking spray to spray parchment paper (*This helps brown the edges so nicely.)
- *If you don't want to use avocado spray, grease the pan or parchment paper.
Preheat oven to 375 degrees.
Lay parchment paper on a cookie sheet and spray the top with avocado oil cooking spray (this helps brown the edges so nicely). If you don't want to use avocado spray, grease the pan or parchment paper.
In a stand up mixer with paddle attachment combine first 5 ingredients.
Add egg and mix again.
Add flour, salt, baking soda, and cinnamon into a bowl and mix with fork. Add it all slowly to sugar mixture in the stand up mixer bowl and mix until all is combined well.
Add dried cranberries, and nuts and combine well.
Use a spoon to form a ball of dough the size you prefer, and then push down on dough so it goes flat. The cookies will spread out a little while baking.
Bake approximately 10-12 minutes or until edges are slightly browned.
Let cool for a bit before you move them off cookie sheet.
Serve warm with lots of cold milk 😊
Amount Per Serving Calories 147Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 18mgSodium 102mgCarbohydrates 19gFiber 2gSugar 11gProtein 2g