Maple Cranberry Oatmeal Cookies

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Here’s an easy cookie recipe to try: Maple Cranberry Oatmeal Cookies

Maple Cranberry Oatmeal Cookies on a cooling rack

These are a very good oatmeal cookie recipe with hints of maple and dried cranberries throughout.  If you’re a nut person, you can add in chopped walnuts to create a more chunky, substantial cookie.  

stack of Maple Cranberry Oatmeal Cookies

I rolled mine in coarse white sugar to create the sparkles.

These were my cookie of choice to bake for lunchboxes this week.  It’s always nice to have a homemade cookie in your lunch, isn’t it?

Maple Cranberry Oatmeal Cookies on a cooling rack

If you underbake them a bit, they’ll be slightly soft.  If you bake them longer, they’ll turn into a crisp cookie.  So bake to your preference!

These will be just fine at room temperature in a well-sealed container for about 3 days.  If they’ll last longer than that in your house, consider freezing them in a sealed container or freezer zip and thawing them as you wish to munch them.

stack of Maple Cranberry Oatmeal Cookies

Be on the lookout for sneaky hands trying to steal your fresh-baked cookies 🙂

Maple Cranberry Oatmeal Cookies

Yield: About 32 cookies

Prep Time:25 minutes

Cook Time:15 minutes

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup packed dark or light brown sugar
  • 1/3 cup granulated white sugar
  • 2 large Eggland's Best eggs
  • 1/2 cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 1 3/4 cups old fashioned oats (not quick cooking)
  • 1 cup dried cranberries, plus extra for topping the cookie dough
  • Sugar in the Raw, or coarse sugar, optional
  1. Position a rack in the middle of the oven. Preheat oven to 350°F. Line two baking sheets with parchment paper or silpat mats.
  2. In a medium bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.
  3. In a large bowl, use an electric mixer to combine the butter, brown sugar, and granulated sugar until smoothly blended- about 1 minute. On low speed, add the eggs, maple syrup, and vanilla; mix until blended. Mix in the dry ingredients until moist. Mix in the oats and cranberries until well combined.  Refrigerate the dough until a bit firm (a couple of hours or overnight).  Refrigeration is optional, but I think the cookies maintain a better shape when the dough is refrigerated.
  4. Using a cookie scoop, scoop onto prepared sheets, spacing at least 2 inches apart - or you can roll them into balls. Sprinkle or dip in coarse sugar on top of each cookie, if desired.  Push a few additional dried cranberries into the top of each ball of dough to create a prettier outcome in the baked cookies.
  5. Bake the cookies one sheet at a time until the tops feel firm and the bottoms are lightly browned- 10 to 12 minutes.
  6. Cool cookies on the baking sheet for about 10 minutes; transfer to a wire rack until completely cooled.  Keep stored in a covered container- they are fine at room temperature for up to 3 days (or freeze them to thaw later for munching).
  • Add 1/2 teaspoon maple flavoring if you would like more of a maple flavor.
  • Add 1 cup of chopped walnuts if you wish.

Here are a few more oatmeal cookie recipes you might enjoy:

More Cookie Recipes...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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  • Lindsey wrote:

    Hey! Just wanted to say that the batter tastes wonderful and they still cook well, but I used quick oats and didn’t think it would make much a difference and the cookies flattened out a lot after putting them in the oven. Still tasted great!