Can I use fresh cranberries?

Dried cranberries are best in this recipe because they offer a chewy texture and balanced sweetness. Fresh cranberries contain more moisture and can throw off the consistency.

Can I use quick oats instead of old-fashioned?

You can, but the texture will be different. Quick oats create a softer, more cakey cookie, while rolled oats give more chew.

Can I substitute coconut sugar for brown sugar?

Yes, you can use coconut sugar. The cookies may be slightly less moist and have a more caramel-like flavor.

What if I only have salted butter?

That's totally fine. Just omit the added salt in the dry ingredients.

Chewy Cranberry Oatmeal Cookies: Soft & Perfectly Spiced

Description

Soft, chewy, and cinnamon-spiced, these cranberry oatmeal cookies are filled with tart dried cranberries and wholesome oats. Perfect for breakfast, snacking, or packing in lunchboxes.

Ingredients

1 cup old-fashioned rolled oats
¾ cup whole-wheat or all-purpose flour
1 tsp ground cinnamon
½ tsp baking soda
¼ tsp salt
½ cup (1 stick) unsalted butter, softened
¾ cup packed light brown sugar
1 large egg, room temperature
1 tsp vanilla extract
1 cup dried cranberries

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Instructions

1 cup old-fashioned rolled oats
¾ cup whole-wheat or all-purpose flour
1 tsp ground cinnamon
½ tsp baking soda
¼ tsp salt
½ cup (1 stick) unsalted butter, softened
¾ cup packed light brown sugar
1 large egg, room temperature
1 tsp vanilla extract
1 cup dried cranberries

Notes

Rolled oats work best for a chewy texture.
Use whole-wheat flour for added fiber, or swap for all-purpose for a softer cookie.
Cookies freeze well both baked and as raw dough.
Great for lunchboxes or snack prep store in an airtight container for up to 5 days.