Oatmeal Craisin Cookies is an easy homemade cookie recipe flavored with sweet dried cranberries, sliced almonds and candied ginger.
Sweetened cranberries, nutty almonds and candied ginger add delicious flavors and textures to these homemade Oatmeal Craisin Cookies.
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Oatmeal Craisin Cookies
Have you ever tasted something and you are suddenly transported back to your childhood?
That’s exactly what happens whenever I have an oatmeal cookie.
I am flooded with sweet childhood memories of my favorite cookies!
My mom always baked oatmeal cookies for me and I loved coming home from school to warm homemade oatmeal cookies baked with lots of love!
Now you can bake up some love and sweet memories with the best oatmeal craisin cookies recipe, a delicious twist on the traditional oatmeal raisin cookie!
I elevated these oat cookies by replacing the traditional raisins with dried cranberries and adding sliced almonds and crystallized ginger. Now we're talking oatmeal cookies!
Bake up a batch of oatmeal cranberry almond cookies and bake up some love today!
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How to make oatmeal cookie recipe
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Preheat oven to 375F.
- Combine the dry ingredients, oats, flour, cinnamon, baking soda and salt, in a bowl.
- Beat butter, granulated sugar and brown sugar with mixer on medium-high speed until fluffy and creamy, scraping bowl occasionally.
- Add egg and vanilla and beat until blended.
- Gradually add oat mixture and beat until a cookie dough has formed.
- Stir in cranberries, almonds and crystallized ginger.
- Shape into 28 equal sized balls or drop by rounded tablespoonfuls, 2-inches apart, onto baking sheet.
- Bake 10-12 minutes or until edges are golden brown.
- Cool 2 minutes. Transfer to wire rack and cool completely or if you can't wait, eat warm!
Swirls of Flavor Recipe Tips
- Be sure to measure your flour correctly. Spoon flour into the measuring cup and then level off with the flat end of a knife
- Don’t crowd the cookie dough on the baking sheet. Leave enough room for the cookies to spread as they bake
- You can double the recipe for a double batch of cookies
- Sprinkle with sea salt before baking
Substitutions
- Substitute golden raisins for the dried cranberries
- You can use dark raisins in place of the dried cranberries
- Replace the sliced almonds with chopped walnuts
- You can use quick oats in place of the old fashioned oats
Storage
- Store your almond cranberry cookies in an airtight container or a plastic food storage bag.
- Store the cookies at room temperature.
- As always, I find it helpful to visit the FDA website for food storage guidelines
Easy Cookie Recipes
Equipment
Ingredients
Ingredients for cranberry almond oatmeal cookies:
- old fashioned oats
- all purpose flour
- ground cinnamon
- baking soda
- salt
- butter
- white sugar
- brown sugar
- large egg
- vanilla extract
- dried cranberries
- sliced almonds
- crystallized ginger
Oatmeal Craisin Cookies Recipe
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Equipment
Ingredients
- 1 1/2 cups rolled oats
- 1 cup flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter ,at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup dried cranberries
- 1/3 cup sliced almonds
- 1 Tablespoon minced crystallized ginger
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Instructions
- Preheat oven to 375F. Line a baking sheet ith parchment paper.
- Combine oats, flour, cinnamon, baking soda and salt in a bowl.
- Beat butter, granulated sugar and brown sugar with mixer on medium-high speed until fluffy and creamy, scraping bowl occasionally.
- Add egg and vanilla and beat until blended.
- Gradually add oat mixture and beat until a cookie dough has formed.
- Stir in cranberries, almonds and crystallized ginger.
- Shape into 28 equal sized cookie dough balls or drop by rounded tablespoonfuls, 2-inches apart, ontothe prepared baking sheet.
- Bake 12 minutes or until edges are golden brown.
- Cool 2 minutes. Transfer to wire rack and cool completely, or if you can't wait, eat warm!
But it was a bit dry, so I added a quarter cup of oat milk. Also found that it needed a bit of an almond boost, so I put a quarter teaspoon of almond extract. Made delicious 30 cookies!
Always be sure to measure your flour correctly. Scooping the flour can cause your dough to have too much flour and be dry. Always spoon the flour into your measuring cup and then level with the flat side of a knife. Hope this helps for next time!