These Oatmeal Craisin cookies are a delightful twist on a classic. Combining the hearty, nutty flavor of oats with the sweet-tart burst of dried cranberries. Perfect for a cozy afternoon snack or a festive holiday treat, this recipe is easy to follow and yields soft, chewy cookies that are sure to become a family favorite.

Do you ever find yourself craving a warm, chewy cookie that’s perfect for any time of day? Look no further than this mouth-watering oatmeal cookie recipe with a twist – the addition of tart and juicy craisins. Not only does it add a burst of flavor, but it also provides an extra dose of antioxidants and fiber. This oatmeal craisin cookie recipe is perfect for those looking for a healthier alternative to a classic cookie, without sacrificing taste. Get ready to satisfy your sweet tooth while indulging in some guilt-free snacking. Let’s dive into the delectable world of oatmeal cookies with craisins and discover how to make them in just a few easy steps.

This post contains affiliate links which means if you make a purchase we might receive a small commission at no additional cost to you.

Oatmeal cookies made with craisins are typically called oatmeal craisin cookies or oatmeal cranberry cookies. Craisins are a brand name for dried cranberries, so these cookies are a variation of the traditional oatmeal raisin cookie. The name highlights the key ingredients, distinguishing them from the classic version by their use of cranberries, which offer a more tart and tangy flavor compared to raisins.

Why Craisins Crush Raisins in Oatmeal Cookies

Raisins are usually what we think of in baking oatmeal cookies. But swapping the raisins for Craisins (dried cranberries) in your classic oatmeal cookie recipe isn’t just a tweak—it’s a full-on upgrade that transforms texture, flavor, and appeal. They’re the tart, ruby-red rebels that steal the show. Here’s why swapping them in is a total cookie game-changer:

Both are dried fruits, but Craisins edge out with higher antioxidants and vitamin C traces, appealing to health-conscious bakers. They’re often lower in calories per serving if you opt for reduced-sugar varieties.
Craisins are chewier with a slight bounce—thanks to their denser structure and oil-based infusion process (often with sunflower oil). They retain integrity during baking, adding pops of juicy bursts without sogginess.
Raisins are soft and plump but can turn mushy or leathery if overbaked, absorbing too much dough moisture and creating dense spots. But Craisins stay bouncy, delivering juicy pops without turning your cookie into a swamp.
Craisins bring zingy tartness that high-fives your taste buds and cuts through sugary dough like a boss.
Craisins’ ruby-red hue screams premium and festive, making cookies Instagram-worthy without extra effort. This color comes from anthocyanins in cranberries, which are heat-stable and don’t bleed excessively. So your decide, Brown blobs vs. festive red gems?

In short, Craisins turn a reliable oatmeal raisin cookie into an exciting, tangy-chewy masterpiece that’s brighter, prettier, and more addictive. Bake a batch side-by-side—you’ll ditch raisins for good.

You can use a wide variety of dried fruits in oatmeal cookies to add different flavors and textures. Excellent alternatives to craisins include:

Golden raisins: These are a sweeter, tangier, and more delicate alternative to standard raisins.
Dried cherries: Often tart, dried cherries pair very well with the rich, comforting flavor of oats.
Dried blueberries: These add a burst of sweet-tart flavor. You can also combine them with white chocolate for a richer cookie.
Chopped dates: Dates add a rich, caramel-like sweetness and a chewy texture.

Ingredients:

½ cup butter, softened
¾ cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup flour
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon baking soda
½ teaspoon salt
1 cup dried cranberries
1 ½ cups quick cooking oats

Equipment Needed:

Baking Sheet
Parchment Paper
Small cookie scoop
Cookie cooling Rack

🥣 Recipe Pro Tips

Toss Craisins in flour + a pinch of cinnamon before folding them in—prevents sinking and gives a sneaky warm-spice hug with every bite.
Chill the dough 30 mins (or overnight for extra chewy bliss). Cold dough = thicker cookies that let the Craisins shine instead of spreading into sad pancakes.
Swap ¼ cup brown sugar for maple syrup—boosts moisture, adds caramel notes, and makes the tart Craisins pop like tiny flavor fireworks.

How to make Oatmeal Craisin Cookies:

Preheat oven to 350°F and line a baking sheet with parchment. In a medium bowl, beat butter and brown sugar until light and fluffy.

Add the eggs and vanilla extract and beat to combine.

Flour Cinnamon, nutmeg, baking soda and salt for

Add the flour, cinnamon, nutmeg, baking soda, and salt. Beat until smooth.

Gently fold in the dried cranberries and oats until well blended.

Use a small cookie scoop or tablespoon to scoop out the oatmeal craisin cookie dough and roll it into a ball. Slightly flatten the ball after placing it on the baking sheet.

Bake the oatmeal craisin cookies for 10 to 12 minutes, then allow them to cool on the pan for 5 minutes before transferring to a cooling rack to cool completely.

Once cooled, these oatmeal Craisin cookies offer a perfect balance of chewy texture and sweet-tart flavor, ideal for a cozy treat or sharing with friends. Store in an airtight container to keep them fresh for days, and enjoy with a cup of tea or coffee!

🥣 Recipe