Easy Oatmeal Cookies Recipe – Whole Grain with Cranberries

Here’s a simple yet delicious easy oatmeal cookies recipe that’s perfect for your next baking session. They’re packed with whole grain goodness and you can add any dried fruit, chocolate, and nut that you’d like. The oh-so-chewy interior combined with the crisp, golden edges will have everyone begging for more.

I hope you’re looking for a good oatmeal cookie – one with a crisp bite outside and a chewy inside – because do I have one for you!

I know there are a lot of oatmeal cookie recipes out there – and I’ve tried a few – but I always come back to this favorite that I’ve made since high school (a long time, trust me!). Why? Because like one of my other cookie favs, whole grain chocolate chip cookies, they turn out great every time!

I’ve adapted them over the years to use all whole wheat and brown sugar and they still turn out so good you have to be careful and eat only one (or freeze them quickly – one of my tricks for eating in moderation, or give them away).

Like most oatmeal cookies, you can make these plain, with raisins, chocolate chips, or different nuts. My favorite variation of this cookie is made with dried cranberries and walnuts as additions, like the cookies in the photos.

Since Brian always thinks he’s been cheated if there aren’t chocolate chips in a cookie, I do make them with chocolate chips occasionally – but mostly they’re cranberry and walnut whole grain oatmeal cookies – because the baker usually gets her way, right?

If you like raisins and pecans or no nuts or only nuts, go for it! The basic recipe is PERFECT no matter what additions you use.

Tips for Making Oatmeal Cookies

I think one of the reasons these cookies consistently turn out great is because there are three things that I always do to make sure that they come out with that wonderful combination of crunchy top and chewy center:

1. Always use a cookie scoop.

I use a scoop with all the cookies I make – it’s way easier to drop the dough onto the baking sheet than two teaspoons and it helps the cookies to have a more uniform shape.

2. Coat the tops of the cookies with sugar.

We’ve always coated the tops in sugar and in the last few years I’ve started coating them with raw sugar and oh my, does it elevate these cookies to a higher level. Any sugar coating helps with the crispy crunch.

3. Don’t overcook them.

They crisp up as they cool and it’s important to take them out of the oven when they still look a bit undone on top in order to achieve a center that stays soft.

It’s definitely the contrast between the crisp outside and soft inside that makes these so hard to resist!

Ingredient Variations & Substitutions

• Oats: This recipe uses whole, rolled oats. Quick cooking oats absorb water faster, so they cook faster. The old fashioned rolled oats called for will give you a heartier, chewier texture whereas quick oats will have less texture.
• Flour: Whole wheat pastry flour is preferred for whole grain goodness without the heaviness of regular whole wheat. You can also use unbleached all purpose flour.
• Sugar: I’ve used brown sugar, which I prefer over white cane sugar in this. I haven’t used coconut sugar, though I think you’d be able to.
• Add-ins: Make your own favorite oatmeal cookie with the add-ins you choose: raisins, white chocolate with cranberries, chocolate chips, cranberries and nuts, chopped dried apricots or peaches, peanut butter or butterscotch chips.
• Nuts: Use any chopped nut you’d like – or you can omit them completely.

Storage & Freezing

Store at room temperature for a few days in a well-sealed container or freeze for longer storage, up to 6 months.

To Freeze Unbaked Dough: Scoop and shape as usual, laying the sugar-topped dough balls close together on a baking sheet. Freeze until solid and then transfer the frozen balls to a airtight freezer container. When ready to bake, simple place the frozen balls spaced out on a cookie sheet and bake as directed, checking at the end to see if they need an extra 1-2 minutes.

Other Delicious Cookies To Try

• Soft And Chewy Whole Grain Peanut Butter Cookies
• Chewy Mocha Chip Cookies
• Soft Chewy Whole Grain Chocolate Chip Cookies

I hope you love this easy oatmeal cookies recipe – if you make it, be sure to leave a recipe rating so I know how you liked it!

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5 from 6 votes

Whole Grain Oatmeal Cookies with Cranberries & Walnuts

Easy, sugar-topped whole grain oatmeal cookies – with or without cranberries, nuts, or chocolate chips – are both crisp and chewy, the perfect combination!

Prep Time10 minutes mins

Cook Time8 minutes mins

Total Time18 minutes mins

Yield: 30 cookies

1x2x3x

Author: Jami Boys

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Ingredients

• 1/2 cup butter softened
• 1 cup brown sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1¼ cup whole wheat pastry flour or unbleached all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup rolled oats
• 1/2 cup chopped nuts, optional
• 1/2 cup add-ins: dried cranberries, chocolate or white chips, or raisins*
• 2 tablespoons sugar for topping

Instructions

• Heat oven to 375 degrees. Prepare 2 baking sheets with silicone liners or parchment (alternately, grease lightly).
• In a large mixing bowl, cream the butter and sugar together. Add egg and vanilla and beat until smooth.
• Combine flour, baking powder, soda, salt and oats together and add to the creamed ingredients, mixing well. Stir in any optional ingredients.
• Place 2 tablespoons of sugar into a small, shallow bowl. Use a 1-1/2″ cookie scoop (about a tablespoon) to form dough into balls and dip tops in sugar before placing on prepared baking sheets.
• Bake for 8 to 8-1/2 minutes – do not overbake.
• Cool on baking sheet for 5 minutes before removing to a rack to cool completely.

Notes

*Make your own favorite oatmeal cookie with the add-ins you choose: raisins, white chocolate with cranberries, chocolate chips, cranberries and nuts, chopped dried apricots or peaches, peanut butter or butterscotch chips. Add any chopped nuts or omit.

Storage

Store at room temperature for a few days in a well-sealed container or freeze for longer storage, up to 6 months.

To Freeze Unbaked Dough: Scoop and shape as usual, laying the sugar-topped dough balls close together on a baking sheet. Freeze until solid and then transfer the frozen balls to a airtight freezer container. When ready to bake, simple place the frozen balls spaced out on a cookie sheet and bake as directed, checking at the end to see if they need an extra 1-2 minutes.

Nutrition

Serving: 1g | Calories: 87.4kcal | Carbohydrates: 11.27g | Protein: 0.92g | Fat: 4.66g | Saturated Fat: 2.14g | Cholesterol: 13.59mg | Sodium: 59.96mg | Potassium: 38.07mg | Fiber: 0.56g | Sugar: 8.52g | Vitamin A: 102.47IU | Calcium: 14.01mg | Iron: 0.27mg

Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

This recipe has been updated – it was originally published in 2013.