The Coziest Oatmeal Cranberry Cookies Recipe for Fall

Name: Spiced Cranberry Oat Cookies
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Ingredients: ⅔ cup white whole-wheat flour; ⅔ cup old-fashioned rolled oats; ½ cup packed light brown sugar; ¼ cup unsalted butter (softened to room temperature); 1 large egg; 1 tsp vanilla extract; ⅔ tsp baking powder; ½ tsp ground cinnamon; ¼ tsp ground nutmeg; ⅓ tsp fine sea salt; ⅓ cup dried cranberries

For me, the real start of autumn isn’t the calendar or the first falling leaf. It’s a feeling—that first day with a real chill in the air, the kind that makes you pull on a favorite sweater and crave something warm and cozy from the oven. That’s when my kitchen is officially open for the season, and this is always the very first oatmeal cranberry cookies recipe I make.

The aroma of cinnamon, nutmeg, and sweet cranberries baking is the ultimate welcome to the coziest time of year. These cookies are more than just a treat; they’re a tradition, a batch of pure comfort that I look forward to all year. They are the star of all my fall oatmeal cookie recipes, and I’m so excited to share them with you.

Why You’ll Fall in Love with This Recipe

I could go on and on, but here’s why I know this will become your go-to cookie recipe, too:

Perfectly Soft & Chewy: Forget dry, crumbly cookies. This is a truly soft cranberry oatmeal cookies recipe, thanks to the perfect ratio of butter, brown sugar, and oats that guarantees a delightful chew in every bite.
Warmly Spiced Flavor: The gentle blend of cinnamon and nutmeg transforms these from simple cookies into something truly special. They’re the ultimate spiced cranberry oatmeal cookies—cozy, fragrant, and utterly delicious.
Effortlessly Simple: While they taste like they came from a fancy bakery, the steps are incredibly straightforward. It’s a forgiving recipe that delivers amazing results every single time.

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The Ingredients You’ll Need

The magic of this recipe is in its simple, wholesome ingredients. Here’s what you’ll need to grab:

⅔ cup white whole-wheat flour
⅔ cup old-fashioned rolled oats – A key tip: Be sure to use old-fashioned or rolled oats, not instant or quick-cook! They provide the classic hearty, chewy texture we’re looking for.
½ cup packed light brown sugar
¼ cup unsalted butter, softened to room temperature – This is important! Softened butter creams beautifully with sugar to create a light, airy base for the cookies. Melted butter will make them spread too much.
1 large egg
1 tsp vanilla extract
⅔ tsp baking powder
½ tsp ground cinnamon
¼ tsp ground nutmeg
⅓ tsp fine sea salt
⅓ cup dried cranberries

Step-by-Step Instructions

Ready to fill your home with the best autumn aroma? Let’s get baking!

Prep Your Station: First things first, get your oven ready. Place the racks in the upper and lower thirds and preheat it to 375°F (190°C). Line two large baking sheets with parchment paper.
Mix the Dry Goods: In a small bowl, whisk together the flour, rolled oats, baking powder, cinnamon, nutmeg, and salt. Mixing these first ensures you don’t get a clump of spice in one cookie and none in another!
Cream Butter & Sugar: In a larger bowl, use an electric mixer to beat the softened butter and brown sugar on medium speed for about 2 minutes. You’re looking for a light, pale, and fluffy texture.
Add the Wet Ingredients: Crack in the egg and pour in the vanilla. Beat everything on low speed just until it’s all combined. Don’t forget to scrape down the sides of the bowl!
Form the Dough: Add the dry ingredients to the wet mixture and mix on low speed until a dough just comes together—be careful not to overdo it. Now, gently fold in those beautiful dried cranberries with a spatula.
Bake to Perfection: Scoop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each one. Bake for 9 to 11 minutes. A good trick is to swap the pans’ positions (top to bottom, front to back) halfway through for a perfectly even bake. They’re done when the edges are a lovely golden brown.
Cool Down: Let the cookies rest on the hot baking sheets for 3 minutes before moving them to a wire rack to cool completely. This little rest helps them set up perfectly.

Expert Tips & Smart Swaps

Holiday Hero: These make fantastic Christmas cranberry cookies! Just add ½ cup of white chocolate chips to the dough for an extra festive touch. They are also one of my favorite Thanksgiving cookie ideas because you can bake them a day or two ahead.
Chill Out: If your kitchen is warm and your dough feels a little too soft, just pop the scooped dough balls (on the baking sheet) into the fridge for 15-20 minutes before baking. This helps prevent them from spreading too much.
Storage Savvy: Store the cooled cookies in an airtight container for up to 4 days. My secret to keeping them extra soft? I add a small piece of sandwich bread to the container! It works like magic.
Swap It: This oatmeal cranberry cookies recipe is super versatile. Not a fan of cranberries? Try raisins, chopped dates, or even pecans. The cinnamon cranberry oatmeal cookies base is a perfect canvas for your creativity.

You’ve Got This!

There’s nothing quite like the satisfaction of pulling a tray of warm, fragrant cookies from the oven. I truly hope you love this recipe as much as I do and that it brings a little bit of cozy, seasonal joy into your home.

Happy baking!

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Spiced Cranberry Oat Cookies

Discover your new favorite treat with these perfectly chewy oat cookies. A heartwarming blend of cozy spices and tart cranberries creates a sophisticated, satisfying bite in every single cookie.

Course Dessert

Cuisine American Classic

Keyword chewy cranberry oatmeal cookies, fall oatmeal cookie recipes, oatmeal cranberry cookies recipe

Prep Time 20

Cook Time 22

Total Time 42

Servings 16

Calories 98kcal

Equipment

Two large, parchment-lined half-sheet pans
One large mixing bowl
A separate small bowl
Electric hand mixer or stand mixer
Silicone spatula
Cookie scoop or tablespoon
Wire cooling rack

Ingredients

⅔ cup white whole-wheat flour
⅔ cup old-fashioned rolled oats
½ cup packed light brown sugar
¼ cup unsalted butter softened to room temperature
1 large egg
1 tsp vanilla extract
⅔ tsp baking powder
½ tsp ground cinnamon
¼ tsp ground nutmeg
⅓ tsp fine sea salt
⅓ cup dried cranberries

Instructions

Prepare the Baking Station : Position oven racks in the upper and lower thirds of your oven and preheat to 375°F (190°C). Line your half-sheet pans with parchment paper for easy cleanup and to prevent sticking.
Combine Dry Ingredients : In the small bowl, whisk together the white whole-wheat flour, rolled oats, baking powder, cinnamon, nutmeg, and salt. Blending these now ensures the spices are evenly distributed throughout the dough.
Cream Butter and Sugar : In the large mixing bowl, beat the softened butter and packed brown sugar with an electric mixer on medium speed for about 2 minutes. The mixture should become light, fluffy, and pale in color.
Incorporate Wet Ingredients : Add the egg and vanilla extract to the creamed butter mixture. Beat on low speed until just combined, scraping down the sides of the bowl with a spatula as needed to ensure everything is evenly incorporated.
Form the Dough : Pour the dry ingredient mixture into the wet ingredients. Mix on low speed until a cohesive dough forms. Be careful not to overmix. Gently fold in the dried cranberries with the silicone spatula.
Portion and Bake : Drop rounded tablespoons of the cookie dough about 2 inches apart onto the prepared pans, yielding about 8 cookies per pan. Bake for 9 to 11 minutes, rotating the pans top-to-bottom and front-to-back halfway through. The cookies are done when the edges are set and golden brown.
Cool and Set : Remove the pans from the oven and let the cookies rest on the hot pans for 3 minutes to firm up slightly. Afterward, carefully transfer them to a wire rack to cool completely.

Notes

Storage:

Keep cookies in an airtight container at room temperature for up to 4 days. Placing a slice of bread in the container can help maintain their softness.

Ingredient Swaps:
Feel free to substitute the dried cranberries with an equal amount of chocolate chips, chopped walnuts, or pecans for a different texture and flavor profile.

Troubleshooting Spread:
If your cookies tend to spread too much, chill the portioned dough on the baking sheets for 15-20 minutes in the refrigerator before baking. This solidifies the butter and helps the cookies hold their shape.