Oatmeal Craisin Cookies

Oatmeal Raisin Cookies have always been one of my favorite cookies, until I made these Oatmeal Craisin Cookies. They are SO GOOD!!! I love the sweet flavor of the Craisins. My family devoured them!

Serves: 36

Oatmeal Craisin Cookies
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  • 1 cup butter (softened)
  • 1 cup packed brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups quick cooking oats
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups dried cranberries


  1. Preheat the oven to 350 degrees F.
  2. In a large bowl combine sugar, brown sugar, and butter. Mix well with a hand mixer.
  3. Add in the eggs and vanilla and mix together.
  4. In another bowl, combine oats, flour, baking soda, baking powder, and salt. Add to butter mixture 1 cup at a time. Slowly add in the dried cranberries until well combined.
  5. Roll dough into 1-inch balls and place 3-inches apart onto a greased cookie sheet and bake for 12-14 minutes, just until the edges are lightly golden.
  6. Remove from the oven and let cool for 2-3 minutes on the cookie sheet.



1781 cal


17 g


342 g


58 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


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24 Responses to “Oatmeal Craisin Cookies”

  1. Tried these exactly as the recipe specifies, and was very disappointed. The batter was very wet, and couldn't be "rolled" into balls, and the cookies spread out very thin. They took longer to cook than the specified time. I am not a beginner at this (I'm 60), I have been cooking and baking most of my life. Sorry, but this one is not a winner.
  2. I made a batch. I only had 1 cup of oatmeal left so I had to alter the entire recipe and make half the serving size. I also added a little bit a nutmeg and cinnamon and they came out perfect and delicious and they look like the picture. I also didn't have any Baking soda so I used 1 1/2 tsp of baking powder instead of 1/2 tsp (remember, I had to chop the entire recipe in half).
  3. Ann Westerberger
    I always use only brown sugar in my baking and they came out perfect with that one modification. For fun I added almond pieces to the second batch and that really put it over the top. Making four batches because kids eating them as they come out of the oven. Perfect cross between moist and crunchy.Thanks for the great recipe!
  4. Tom Keliher
    I am 67 years old, and have been cooking since I was 13 (latchkey kid). I am a BBQ pro, and breakfast is another specialty. But I have not done much bakery stuff. However, I recently made some cookies from scratch, dog biscuits really, because my Beagle has food allergies to almost everything, including every commercial dog biscuit. So I wanted to help her. Well, I learned that is was not so hard to make. Oatmeal cookies have always been my favorite. But at the store they are always oatmeal/raisin. I like to share my cookie with my Beagle, and raisins are toxic for dogs. So I went looking for a recipe and found yours. I followed your recipe to a "T" and when I tasted the first warm oatmeal/cranberry cookie I almost melted it was soooo delicious!!! These are the BEST oatmeal cookies I have ever tasted in my life. Thank you for posting your wonderful recipe! :))
  5. Not sure why so many people had trouble with the consistency (unless they melted their butter??). These turned out perfect texture and I used old fashioned oats. I used a bout 3/4 the sugar and they were still delicious. Thanks for this recipe!
  6. Oh my goodness these are so excellent! I softened the butter and got the eggs to room temperature. Creamed up the sugar, brown sugar, and butter well. Added the eggs one at a time, mixing well. Added the dry ingredients just like you said. I did add in 1 teaspoon of cinnamon and 1 cup chopped walnuts. Thank you for an incredibly yummy recipe! My husband was craving oatmeal Craisins cookies and I’m so glad I looked at a bunch and picked yours. Mine look exactly like your picture does. 🤗

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