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Oatmeal Craisin Cookies

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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.

Yield: 48 cookies

Oatmeal Craisin Cookies

Oatmeal Craisin Cookies

Incredibly delicious chewy oat cookies chock full of dried cranberries

Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes


  • 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 325ยบ. 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: 133 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 22mg Sodium: 170mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 1g Sugar: 12g Sugar Alcohols: 0g Protein: 1g
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89 comments on “Oatmeal Craisin Cookies”

  1. You made the perfect size because I think more is beter, especially when it comes to cookies ๐Ÿ™‚ I really love organizations that give back. I’ll be checking out the website!

  2. I think this is the Oatmeal Craisin (or Raisin) Cookie recipe that I have been waiting for! I’ve tried so many disappointing recipes but these look fabulous! And I’ll probably just go ahead and make 8 HUGE cookies! More to love! Pinned

  3. oatmeal so good for us..we should have it everyday!~~ I ENJOY USING MY FROZEN RHUBARB FROM LAST YEAR..AND MAKING RHUBARB DESSERT!~!~

  4. My friend Liz.
    This is what I call perfect and delicious cookies. They were tempting, will all be eaten up pretty fast here at home.
    Friend, I would like to come more often to this little corner that I love so much, but due to health care have days that I can not do anything.
    But just wait a while …
    Soon I’ll be fine and will always be around.

  5. I would have sampled way too many too, yum! This is my all time favorite cookie!! This recipe really sounds fantastic! Hugs, Terra

  6. I’d probably only get 6 cookies out of this recipe. I always use my giant ice cream scoop for cookies and I never regret it! I am constantly on the quest for the best oatmeal cookie, so I bookmarked these to try!

  7. I do love a good oatmeal cookie and with such rave reviews I really want to make these. Might even do the 6 large ones for fun hi hi. Good luck to Mary with her new initiative. To bad just US for contest ๐Ÿ™

  8. I have made this recipe, and I agree that it is wonderful!

  9. never thought to add craisins instead of raisins! Genius

  10. My favorite for Spring is strawberry + rhubarb especially in a pie!

  11. oatmeal cookies are fantasticโ€ฆ and love cooking with rhubarb in spring!

  12. Not a huge fan of craisins, but I’ll bake them for friends!

  13. Wow! 6 cookies, they would be huge! Although if the were huge you could get away with eating just one. I am
    Sure I would be going back for multiple cookies! Yum!

  14. My favorite is baking with chocolate – spring, summer, winter, and fall!

  15. I would love these and would SO make them little too!

  16. I love how you are very descriptive about your cookies ๐Ÿ™‚ It only shows that you cherish every bite of it Liz. Lovely cookies I like oatmeal cookies very much.

  17. Lemon, garlic, and asparagus.

  18. I like the different texture raisins add to cookies.

  19. These would be so delicious with the craisins. I just can’t imagine how big the six cookies would have been if you’d stuck to the original recipe. Much better idea to make a heap of smaller ones xx

  20. I love cooking with lemons in the spring!

  21. I’ll take the craisin version. ๐Ÿ™‚ I’d love to make the six cookies and boast about my self control as I eat only ONE cookie! Or I could make smaller ones and eat them like potato chips. Hmmm…decisions, decisions!

  22. That Thomas Keller… you can always rely on his recipes!! These cookies sound great! I would easily eat a dozen without coming up for air, haha.

  23. Thomas Keller and his cookbooks are always on point. Love this recipe – these look amazing Liz!

  24. fresh fruits

  25. Such pretty cookies!! That Keller knows what he’s doing, huh?? ๐Ÿ˜‰

  26. I’m always so excited to see my asparagus and chives poking through. Lots of roasted asparagus on it’s own or in pasta or on baguette slices… And I always make a lemon dessert for Easter.

  27. Strawberries are my all time favorite spring ingredient! I make salsa, scones, and soup with them – or just toss them into my morning yogurt.

  28. Fresh fruits and veggies!

  29. lemon!!!!! and any fresh fruits:)

  30. Dear Lizzy, These cookies look wonderful. Oatmeal Craisin are always delicious. Thank you for hosting this giveaway…This sounds like a fun project. Blessings, Catherine

  31. P.S.
    My favorite Spring ingredient to cook with is basil. There is nothing better than fresh basil from the garden. Blessings, Catherine xo

  32. Can’t wait to try this cookie recipe!

  33. Anything fresh, like strawberries!

  34. I look forward to using rhubarb!!

  35. The cookies sound delicious! My husband likes oatmeal cookies so I will try the recipe for him.
    In the spring I enjoy cooking with fresh berries (strawberries, blackberries, raspberries), asparagus and lamb!

  36. Spring is my favorite season. I am waiting for peas to come in. Then later, rhubarb. Asparagus is already here. Love it.

  37. Hi Liz, thanks so much for helping me spread the word about Mary’s Secret Ingredients! It’s off to a fantastic start. My team and I really appreciate your support! ๐Ÿ™‚

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