Oatmeal Craisin Cookies: Chewy oat cookies chock full of dried cranberries and incredibly delicious!

Oatmeal Craisin Cookies on a small white plate over a checked napkin

Oatmeal Craisin Cookies

This oatmeal cookies recipe was supposed to make 6 humongous cookies…crazy, huh? Instead, I used a small scoop and baked up nearly 4 dozen two-bite sized oatmeal craisin cookies. And these tasted like no other oatmeal cookie I’ve eaten…they were extraordinary.

The texture was nearly indescribable. Sublime. A touch of crispness on the exterior, but chewy and almost melt in your mouth deliciousness on the inside. I ate four before I knew it. Maybe I should have made the gargantuan version????

Oatmeal Craisin Cookies viewed from above on a white plate with craisns next to a white bowl full of cookies

A Thomas Keller Oatmeal Cookie

And you know why these cookies were so incredible? It was a Thomas Keller recipe…yes, the famous chef and cookbook author. I have made the  Chocolate Chip Cookies from his Ad Hoc at Home cookbook to rave reviews, so I figured his oatmeal cookies would be a sure-fire hit. In his Bouchon Bakery cookbook, where I spotted this recipe, Keller’s instructions stated to cream the butter and sugar for 3-4 minutes. Is that the secret? Who knows.

I suggest following the instructions exactly and, if you dare, divide the dough into 6 rounds and bake for about 20 minutes. You won’t regret blowing your diet for these. And, if you’re a fan, feel free to substitute back in some raisins which were called for in the original recipe.

Oatmeal Craisin Cookies on a small white plate over a checked napkin

Oatmeal Craisin Cookies

Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Yield 48 cookies

Incredibly delicious chewy oat cookies chock full of dried cranberries


  • 1 cup flour
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup brown sugar
  • 1/4 cup plus 1 tablespoon sugar
  • 11 tablespoons butter, at room temperature
  • 1 egg
  • 1 generous teaspoon vanilla paste (vanilla extract may be substituted)
  • 2 cups old-fashioned oatmeal
  • 1 cup dried cranberries or Craisins


  1. Preheat oven to 325º. Line baking sheets with parchment and set aside.
  2. Whisk together flour, cinnamon, baking soda and salt. Set aside.
  3. Place butter in the bowl of a stand mixer, Using paddle attachment, beat till light and creamy.Add brown sugar and sugar and mix for 3-4 minutes.Scrape down sides of bowl, then add egg and vanilla and mix on low till just incorporated.
  4. Add the dry ingredients and mix on low till just combined. Then mix in oats and cranberries.
  5. Using a small cookie disher, scoop out 2 teaspoons worth of dough. Roll into spheres if needed, then place on prepared baking sheets and flatten slightly with the palm of your hand.
  6. Bake about 8 minutes. Cool on baking sheet while the next batch bakes, then remove to cooling rack.


Adapted from Bouchon Bakery

Nutrition Information:



Serving Size:

2 cookies

Amount Per Serving: Calories: 133Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 170mgCarbohydrates: 20gFiber: 1gSugar: 12gProtein: 1g


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