You really must try these cranberry and oat cookies, not only are they quick and easy to make, they are seriously good. One is certainly never enough!
They are slightly crispy on the outside, but lovely and soft on the inside. And flavoursome too, being packed with cranberries and lightly spiced with cinnamon.
Homemade biscuits are so much nicer than shop-bought and when a cookie is this easy to make why wouldn't you?
Now, this mixture makes a generous 36 or so cookies depending on how generous your spoonfuls are when shaping, which makes them perfect for sharing. But be warned they are very moreish so you might be tempted to keep them all to yourself.
Not to worry you don't have to eat them all at once .
They will keep for about a week, though after a couple of days of being stored in a tin the cookies lose the crisp outside and become a little softer, still nice though being slightly more chewy.
They can also be frozen.
If you are prepared to share, bundled into cellophane bags or tied in a stack with some ribbon they would make great little homemade gifts.
But if you prefer you could easily halve the quantity to make a smaller batch.
You don't need any special equipment to make these, a hand held whisk will take the hard work out of creaming the butter and sugar but just a wooden spoon and good old elbow grease will also do the trick.
Cook's Tip
- I line my baking sheet with baking parchment or a non stick reusable liner which saves greasing the sheet while still ensuring the cookies do not stick. If you don't have them, then just lightly grease the baking sheet with some vegetable oil or butter.
- To keep the cookies in a good shape, gently nudge the edges of the mixture to keep it circular when flattening.
- Remember to leave room for them to spread during baking.
- Swap the baking sheets around about ¾ of the way through the cooking time to ensure even cooking.
- The cookies are cooked when they have just turned golden. They will be soft, so allow to cool and harden slightly for a few minutes before transferring to a wire rack to cool completely.
- Make sure you transfer them before they have cooled completely or they will be more likely to stick to the baking sheet, especially true if you have not used a liner.
Variations
- Ginger and oat Cookies - Replace cranberries with 100g (3½oz) chopped stem ginger
- Oats and raisin cookies - Replace the cranberries with raisins
- Cranberry oat and pecans cookies - Reduce the cranberries to 100g (3½oz) and add 75g (3oz) chopped pecans
More cookie recipes you might like to try
Cranberry and oat cookies step by step
Cream butter and sugar together then beat in the eggs. Sift in flour baking powder and cinnamon. Add the oats and cramberries. Mix well. Spoon onto baking sheets and flatten. Bake until golden.
📖 Recipe
Cranberry & Oat Cookies
Equipment
- Electric mixer
- baking parchment or reusable baking sheet liner
- baking sheets
- dessert spoon
- large spoon for mixing
Ingredients
- 225 g (8oz) butter softened
- 250 g (250g) light muscovado sugar
- 2 large eggs
- 175 g (6oz) plain flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 250 g (9oz) rolled oats
- 150 g (5oz) dried cranberries
Instructions
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Lightly grease or line two or three baking sheets.
- Cream together 225g (8oz) butter and 250g (9oz)sugar in a large mixing bowl until pale and fluffy. Add 2 eggs one at a time, beating well after each addition.
- Sift 175g (6oz) flour, 1 teaspoon baking powder and 1 teaspoon cinnamon into the bowl. Add 250g (9oz)oats and 150g (5oz) cranberries. Mix well.
- Place spoonfuls of the dough on the baking sheets allowing plenty of room for the cookies to spread, then flatten slightly with the back of a spoon.
- Bake in the centre of the oven for about 10-12 minutes or until golden. Take care when baking not to over cook the cookies so that they stay nice and chewy. Allow to cool on the baking sheet for a few moments before transferring to a wire rack to cool completely.
Star says
So good
Linda says
I’ve made these twice now. Both times I was a little short on cranberries so I added white chocolate the first time and chopped dates and white chocolate the second. As it’s Christmas I also drizzled melted white chocolate on top. They have gone down great and at a recent charity crafternoon I hosted, everyone wanted the recipe! They freeze really well too. I’m sure I shall be making them again!
Jacqueline Bellefontaine says
Thats fantastic news Linda Im glad they went down so well with everyone and yes please do send your friends to my site for the recipe.
Karen Mikellis says
Excellent recipe! Followed the instructions, but made double sized cookies, then baked for 16 minutes. Perfect! Thank you!
Jacqueline Bellefontaine says
Thank you for taking the time to comment. IT makes me so happy to hear you enjoyed them, I like your way of thinking going large!
Lynne Kelly says
Hi, easy to make and taste delicious!!
I put an handful of chopped almonds in the mixture with the cranberries and oats. Thank you for the recipe.
Jacqueline Bellefontaine says
You are welcome. Glad you like the recipe. Almonds sound like a nice addition
Jan says
HI, in the ingredients you have oats but in the instructions you say porridge, doesn't that mean you make the oats into porridge and then add or do you mean add oats? Cheers.
Jacqueline Bellefontaine says
Oh dear thats me being a bit being a bit inconsistent I do indeed mean oats as they are sometimes called porridge oats. I shall edit to make clearer. Thank you for bringing to my attention.
Osher says
Omg this was so easy to make and everyone at the office loved them.
Baking another batch now for my friends ❤️❤️
Jacqueline Bellefontaine says
Oh fabulous news I'm so glad everyone liked them so much.
Lisa Bailey says
These are delicious! Just making an extra batch to take into school! Two and half weeks before Christmas treats are needed
Jacqueline Bellefontaine says
Treats are most definitely needed. This year ore than ver!
Eb Gargano | Easy Peasy Foodie says
Yum - these look and sound delicious. A lovely festive twist to a classic 😀
Cat | Curly's Cooking says
I love an oat cookie and the cranberries sound delicious and festive.
Helen - Cooking with my kids says
These look delicious - perfect for this time of year.
Janice says
Love these, they will be coming to my biscuit tin very soon!
Rebecca - Glutarama says
A lovely original idea for anyone wanting to bake with cranberries but left scratching their heads
Kat (The Baking Explorer) says
They look so moreish! I'd love these any time of year, but they are very festive too!
Chloe Edges says
I would very much like to make a full batch and eat them all at once please!
Jacqueline Bellefontaine says
Uts very tempting but even I manged to ekk these out with a bit of will power 😉
Midge @ Peachicks' Bakery says
What a lovely flavour combination! Definitely going to give these a try LOVE cranberries as an alternative to sultanas!
Jacqueline Bellefontaine says
I make raisin and oat cookies but prefer these and i think they are better than suktanas too
Jean Gumbrell says
The Cranberry and Oat Cookies were delicious. The recipe was easy to follow and had ingredients which were in my cupboard.
Jacqueline Bellefontaine says
So pleased you liked them, Jean
Anonymous says
Made these and they were easy to make and tasted wonderful. Another fantastic recipe x x
Angela - Only Crumbs Remain says
I'm so glad you've tried the recipe yourself Dawn and found it to be easy....and of course yummy! It's been a little while since I baked these cookies, but as they're one of hubby's favourites I think I need to rectify that. Thanks for your lovely comments too Dawn,
Angela x
Betty Stamp says
I'm going to tell Mr E I'm going to tell Mr E!!! And of course you should have more than one! At least 5 me thinks!
I'm for sure going to try these out and will definitely convince myself they're healthy!
Betty x
The Betty Stamp
Kerry Edwards says
Oh gosh these look so good!