Plenty Sweet Life

Grandma's Recipes One By One!

Oatmeal Cranberry Cookies

on November 6, 2015

I don’t know where I got the recipe for today, but I love these cookies in the fall. There’s just something about oatmeal, cranberries, and cinnamon. These Oatmeal Cranberry Cookies are a wonderful dough to have wrapped up and in your freezer, ready to bake. I just love that you can do that. We start to have a lot of guests this time of year, and you can pull these logs of dough out of the freezer, fire up the oven, and have a treat ready in minutes. These cookies smell divine when baking (and after)! I’ve had this recipe for years, so I’ll just type it out here.

Here is the recipe as I made it:

Oatmeal Cranberry Cookies

2 sticks unsalted butter

1 1/4 cups brown sugar

1/2 cup granulated sugar

2 large eggs

2 teaspoon vanilla

2 Tablespoons milk

2 cups oatmeal

2 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon salt

2 cups dried cranberries (I used a 5 ounce package)

Cream butter and sugars until fluffy.

Beat in eggs, vanilla, and milk.

In another bowl, combine oatmeal, flour, baking soda, cinnamon, and salt.

Add to butter mixture and stir until just combined.

Stir in cranberries.

Divide dough in half and place on parchment.

Roll each half into a log 1 1/2 inches in diameter.

Refrigerate to firm, 2 hours or overnight.

Cut logs into 1/3 inch thick slices and place on parchment lined baking sheet.

Bake at 350 degrees for 12-14 minutes or until golden brown.


This dough mixes up really fast.


I love that you can save the dough for later use. Putting it on parchment to chill it is a great idea.


After putting the dough onto the parchment, it works well to use a ruler to make the log tighter in the parchment and make it more even. Just pull the ruler along the parchment against the dough, smoothing the parchment as you go and making the roll tighter. The more tight and even you make the roll, the more even and round your cookies will be when baked. I mean, if you’re into that sort of thing. Grandma would have had them all even (I have a daughter that would need to have them all even), but I’m not that fussy.


Two logs of cookie dough, ready to chill or for the freezer. I baked one log and put the other one in a freezer bag and into the freezer for another day.


When you’re ready to bake, slice with a knife about 1/3 inch thick.


Before and after baking – they turn a delicious golden brown.


The cinnamon in these is just the best smell – it smells like fall.


These cookies are the best! Make up a batch or two to keep in the freezer for later use – just fire up the oven and the coffee maker at the same time! You could even use these as a Christmas cookie – just drizzle a bit of melted white chocolate on top! Yum!



2 responses to “Oatmeal Cranberry Cookies

  1. mybubblyblog says:

    Check out my latest blog! Please leave a comment and like if you like it! It’s also on cookies! Much thanks! And these cookies look delicious!

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