Oatmeal Raisin Cranberry Cookie Recipe – Easy Baking Guide

Last Updated on 2 months by Neha Deshmukh

Oatmeal Raisin Cranberry Cookie Recipe – Easy Baking Guide

Hey everyone! If you’re anything like me, the smell of freshly baked cookies instantly makes everything better. I’ve been making these Oatmeal Raisin Cranberry Cookies for years – they’re a family favourite, and honestly, they just feel like home. They’re perfectly chewy, warmly spiced, and packed with goodness. Plus, they’re surprisingly easy to make! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t your average oatmeal cookies. The combination of plump raisins and tart cranberries gives them a lovely texture and flavour contrast. The warm spices – cinnamon, ginger, and cloves – add a cozy touch that’s perfect any time of year. And honestly? They’re just incredibly satisfying with a cup of chai! They’re also pretty adaptable, so you can easily tweak them to your liking.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious cookies:

• ??” cup All-purpose flour (about 120g)
• ?? cup Rolled oats (about 75g)
• ??” cup Brown sugar (about 150g)
• ?? cup Unsalted butter, softened (about 225g)
• ?? Egg
• ?? teaspoon Baking soda (about 5g)
• ?? teaspoon Ground cinnamon (about 2.5g)
• ?? teaspoon Ground cloves (about 1g)
• ?? teaspoon Ground ginger (about 2.5g)
• ??> teaspoon Salt (about 2g)
• ?? cup Golden raisins (about 100g)
• ??> cup Cranberries (about 75g)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Rolled Oats: Don’t skip the rolled oats! They give these cookies that wonderful chewy texture. Quick oats will work in a pinch, but the texture won’t be quite the same.
• Brown Sugar: I prefer using dark brown sugar for a richer, molasses-y flavour, but light brown sugar works beautifully too. It really adds to that warm, comforting taste.
• Spice Blend: The combination of cinnamon, ginger, and cloves is magic. It’s what gives these cookies that special something. Feel free to adjust the amounts to your preference – I’ll give you some ideas later on!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a mixing bowl, cream together the softened butter and brown sugar until it’s light and fluffy. This usually takes a few minutes, and it’s important for getting a good texture.
2. Next, crack in your egg and mix until everything is smooth and combined.
3. In a separate bowl, whisk together the flour, rolled oats, baking soda, cinnamon, ginger, cloves, and salt. Make sure everything is evenly distributed.
4. Now, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
5. Fold in those lovely golden raisins and cranberries.
6. Chill the dough in the refrigerator for 20-30 minutes. This helps prevent the cookies from spreading too much while baking. Trust me, it’s worth the wait!
7. Preheat your oven to 350°F (325°F if you’re using a convection oven). Line your baking sheets with parchment paper – this makes cleanup a breeze.
8. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
9. Bake for 10-12 minutes, or until the edges are golden brown.
10. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Softened Butter is Key: Make sure your butter is properly softened, but not melted. It should be soft enough to easily cream with the sugar.
• Don’t Overbake: Overbaked cookies are sad cookies! Keep a close eye on them and take them out when the edges are golden. They’ll continue to set as they cool.
• Parchment Paper is Your Friend: Seriously, it makes everything easier.

Variations

Want to get creative? Here are a few ideas:

• Vegan Adaptation: Substitute the butter with a vegan butter alternative and the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
• Gluten-Free Adaptation: Use a good quality gluten-free all-purpose flour blend. I recommend one that contains xanthan gum for best results.
• Spice Level Adjustment: If you love a stronger spice flavour, add an extra ¼ teaspoon of cinnamon, ginger, or cloves.
• Festival Adaptations: For Christmas, add a pinch of nutmeg and some chopped pecans. For Diwali, add a pinch of cardamom and some chopped pistachios. My grandmother always added a little cardamom to hers!

Serving Suggestions

These cookies are perfect on their own, but they’re even better with a glass of milk, a cup of chai, or a scoop of vanilla ice cream. They’re also great for sharing with friends and family (if you can resist eating them all yourself!).

Storage Instructions

Store these cookies in an airtight container at room temperature for up to 3-4 days. They also freeze well – just pop them in a freezer-safe bag or container for up to 2 months.

FAQs

What type of flour works best in this recipe?

All-purpose flour is the way to go! You can experiment with whole wheat flour for a nuttier flavour, but it will change the texture slightly.

Can I use quick oats instead of rolled oats?

You can, but the cookies will be softer and less chewy. Rolled oats provide the best texture.

How do I prevent the cookies from spreading too much?

Chilling the dough is crucial! It firms up the butter and prevents the cookies from spreading while baking.

Can I add nuts to this recipe? If so, which ones?

Absolutely! Walnuts, pecans, or chopped almonds would all be delicious additions. About ½ cup should do the trick.

How long do these cookies stay fresh?

They’re best enjoyed within 3-4 days, but they’ll stay good for longer if stored properly in an airtight container.