Whole Wheat Oatmeal Cranberry Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 48 cookies
Adapted from King Arthur Flour.
  • 3/4 cup (1-1/2 sticks/170g) unsalted butter
  • 1-1/2 cups (165 g) brown sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1-1/3 cups (105 g) old-fashioned rolled oats
  • 1-1/4 cups (160 g) whole wheat flour
  • 2 cups (320 g) dried cranberries
  • 1 cup (113 g) diced pecans or walnuts (optional)
  1. Preheat the oven to 350° F/175° C.
  2. In the bowl of the stand mixer, cream together the butter, sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, salt, and vanilla. Beat in the egg and mix in well.
  3. Add the oats, whole wheat flour, cranberries, and nuts (if using), and mix on low until thoroughly combined. (If you don't have a stand mixer, I recommend doing this part by hand as most hand mixers don't have enough power to combine this heavy dough.)
  4. Drop the dough by heaping tablespoonfuls onto a prepared baking sheet.
  5. Bake the cookies in the preheated 350°F oven for 7 minutes. Rotate the baking sheets and bake for an additional 7 to 8 minutes, until cookies are beginning to brown around the edges, but are still soft in the center. Remove from the oven, and allow to sit for a couple minutes on the pan. Transfer to a wire rack and cool completely.
More Information

stand mixer with paddle attachment (or hand mixer and bowl)
baking sheets, lined with parchment or lightly greased


Use diced apples, chopped dates, raisins, chopped apricots, dried cherries.
Recipe by Andrea Meyers at https://andreasrecipes.com/whole-wheat-oatmeal-cranberry-cookies/