Oatmeal Cranberry Cookies

Just tried this recipe today and OMG! 😳
They are amazing 😍.
I'm from Portugal and we can't find cranberries here so easily or they are more expensive, so I made them with raisins. But still, SO NICE

Lovely cookies if not on the sweet side for me! I halved the cranberries and did the other half with white chocolate which was lovely too

Oatmeal cookies have always been a weakness, and these are so delicious! I cut the sugar and might try rasins or vegan chocolate chipsin place of cranberries, but really, these cookies are so good plain that rasins and chocolate might not have a chance 😊

PUL Team - Nov. 5, 2024, 3:10 p.m.

Yayy so happy to hear that the cranberry cookies were enjoyed, Eve!

I love this recipe so much I make it either with dried cranberries or dried cherries. But I swapped out the dried cranberries one time for vegan butterscotch chips. Try it out, it’s delicious and you won’t regret it!

PUL Team - Oct. 14, 2024, 8:11 p.m.

Mmm a delicious idea, Perla, thanks a bunch for the ideas 🤌🤩

Super delicious, my kids love it so much …

Good, but way too sweet for us.

Really tasty

These were absolutely delicious- perhaps the best cookies I have ever made. No notes. The only alteration is that I used a mix of chocolate, pecans and cranberries. Thankyou so much for this recipe.

PUL Team - Oct. 2, 2024, 8:20 p.m.

Gosh it means so much to hear this, Jack! Thank YOU ☺️

Had to cook for 20 minutes and I have a fan assisted oven. I only managed to get 12 cookies from the default recipe. The taste though is amazing. Cranberries and Oats are 2 of my favourite ingredients

Sadia, I have to say I am here as much for the food photography and your awesome pottery as the yummy recipes!!

PUL Team - April 19, 2024, 5:36 a.m.

Aww thanks, Kerri, we put lots of love into the recipes and pictures 🫶

Wow- lost count on how often I’ve made them- and they magically disappear once out of the oven- thanks for this marvellous oatmeal cookie recipe 🥰

PUL Team - April 10, 2024, 1:23 a.m.

Aw so glad that you've been enjoying the cookies, Sabine 🥰

Sadia, you must have become truly Dutch and gained their sweet tooth! Lol. These are great cookies, but they are far too sweet for us. Next time, I will use half the sugar! Thanks for the easy recipe. Hubby says that he could easily make them......we'll see.

PUL Team - April 6, 2024, 1:51 a.m.

We do love our sweets, Lee 😜 thanks for sharing your experience with the cookies to help us improve!

these are delicious! I accidentally baked them a bit too much, but they were still lovely. Would definitely make them again and maybe try adding some nuts to the batter too :)

PUL Team - April 4, 2024, 3:59 p.m.

A delicious idea to add nuts, Laura, happy baking 🤗

I only had 80g of butter, so i added 20g of neutral oil, just to bind the dough a little more, and they came out delicious!
Also i didn’t have cranberries on hand, so i replaced them with 50g of chocolate chips and 30g of shredded coconut instead.
Really quick recipe, also my boyfriend liked it, we had three of them for breakfast on Saturday morning!
Thanks PUL team! ❤️

PUL Team - March 2, 2024, 10:28 p.m.

Woohoo! So happy that the cookies were enjoyed, Ambra, thank you 😊

Mine didn’t turn out that great. I’m not sure what went wrong. After mixing everything together it was still very dry, so I added a tiny bit of water. But now the cookies taste very normal. Not what I’m used to from PUL-recipes. Normally recipes from PUL taste abnormally good.

PUL Team - Feb. 21, 2024, 5:42 p.m.

Hey Deborah, thanks for sharing your experience with the cookies 🙂 Out of curiosity, did you use the cup or the gram amounts for this recipe? It's possible the amount of butter affected the texture. For a moister outcome (and hopefully, better taste!) if you give the recipe another try, you could try adjusting the amount of butter and being mindful to mix until just combined before refrigerating.

Deborah - March 17, 2024, 11:03 p.m.

Thanks, I will try again. I don’t remember if I used the scale or not.

Great cookies to snack on for fika 😁
I did not have cornstarch at hand, so I used baking powder. The crispier texture works very well for me, as I like the “biscuit feeling”. The use of brown sugar yields a lovely caramelised touch with the buttery flavour

DELICIOUS! I freestyled a bit (avoiding cane sugar) and used some molasses and maple syrup to sweeten. Barberries replaced cranberries and I added some cardamom as well. I will be making these often!

PUL Team - Jan. 4, 2024, 10:38 p.m.

Ooo how fun to freestyle it! Thanks for the lovely review, Juli 😊

I might be wrong, but the recipe doesn’t say when to add the flax gel. I just realise i forgot to add it…

PUL Team - Dec. 23, 2023, 1:34 a.m.

Hey Isa, in the first step the ground flaxseeds and water are added to a large bowl. After the 2 minutes, the remaining ingredients are added to the same bowl (we did it this way so it would remain a one-bowl recipe). So the flaxseeds never gets added in a later step as it's all in that same bowl from the start :) In case it helps, you can click the red "make" button at the bottom of the recipe page and you'll see step-by-step photos that help showcase what each step looks like. I hope this helps! 🙌✨

isa - Dec. 23, 2023, 6:34 p.m.

You’re so right! Baked a batch yesterday( replaced cranberries with raisins) and they are delicious . Thank you!

Can i freeze the cookies before baking? So i can make them in advance e bake them when i need😃

PUL Team - Dec. 2, 2023, 3:11 a.m.

Hey Chiara, we haven't had a chance to test it out, but we imagine it would work. You'd just want to freeze the batter in individual portions and let them thaw fully before baking. Let us know how it goes if you give freezing the dough a try ✨

Deze maak ik vaak, doe er soms ook andere ingrediënten in. Zoals pecan noot en dadels, dan doe ik er wat minder cranberry’s in.

How come when I put them in the oven they look fully normal but after a while the butter melted and the cookies melted too:(

PUL Team - Nov. 15, 2023, 7:27 a.m.

Hi Shay, I'm sorry to hear the cookies didn't turn out as expected. It sounds like the butter might have been too soft before going into the oven. When the butter is too warm, it can cause the cookies to spread and 'melt' too much while baking. To prevent this, chilling the dough in the fridge is super important as it helps to solidify the fat in the cookies, reducing spreading during baking. With baking, it also helps to weigh the ingredients in grams for more precision - it's much more accurate than using cups and tablespoons. I hope this helps in case you decide to give the recipe another go! 😊

Shay Style - Nov. 18, 2023, 11:40 p.m.

I tried it again, they turned out great! Thank you so much for the help☺️

This is just perfect, we can’t get enough! Thank you ♥️

Really enjoyed these cookies! I didn’t have granulated sugar so I replaced with 1/3 cup of brown sugar instead (on top of the 1/3 cup the recipe calls for). I prefer my sweets less sweet so reducing the amount of sugar worked really well for me! Texture is great!

PUL Team - Oct. 25, 2023, 11:42 p.m.

We're so glad that the cranberry cookies were enjoyed, Jessie, thanks for sharing your experience with them 😃

Great texture & taste! Love it!

I swapped out all sugar to coconut sugar and the fluor to rice flour. They turned out perfect :)

Hi, I was wondering if I can replace the sugar with banana or dates? I would like to give them to my kids who eat not sugar at the moment. Thank you!

PUL Team - Aug. 26, 2023, 5:37 a.m.

Hey Katerina, bananas and dates can offer natural sweetness but we're not confident either can work in place of the sugar without giving it a try ourselves. It might be suitable to swap for one of the types of sugars, but to replace both sugars would yield a very different recipe and result. Perhaps our Flourless Peanut Butter Banana Cookies which use syrup or our One-Bowl Blueberry Almond Breakfast Cookies which are sugar-free might be an option if you're interested for cookies for the kiddos ☺️

I love this recipe, the ingredients made be feel that it wasn’t only a snack, it was also good enough to eat for breakfast.

This is the first recipe I’ve tried from your app, I expected them to be good but they’re absolutely phenomenal! So delicious and moorish! My children will be bringing these in their school lunch boxes as treats as they are nut-free. I’ve been following you for a couple of years on YouTube, congrats on your progress and success, you have made a positive influence on my life (and many others I’m sure). I currently subscribe to a British doctor’s app who has a “kitchen” named after him (that pretty much gives away who I’m talking about) and while I enjoy his recipes and YouTube videos too, your app is a million times better than his. You really thought of everything and other professionals could learn a lot from you. Thank you so much for everything you do.

PUL Team - July 14, 2023, 10:52 p.m.

Hey Maja, we're so thrilled the cookies were enjoyed! Thank YOU for your interest in the app and support 🥰

Very chewy and sweet. Love it. Don‘t leave the dought overnight in the fridge, it will become quite crumbly

These cookies had a delicious tangy chewy quality, not difficult to make, a wee bit too sweet for my choice. I love them all the same.
I wonder why it’s necessary to cool the batter in the fridge for an hour , when the original batter had a manageable consistency after mixing.

PUL Team - May 17, 2023, 1:23 a.m.

Hey there, Janet, thanks for sharing your experience with the cookies! Cooling the batter helps to solidify the fats which reduces spreading during baking, but if the consistency seems fine when you made it, you can always try baking them without cooling 🤗

These cookies are delicious. Very happy there are no chocolate chips. This app is perfect for the way my mind works the included timer is genius! Good job guys. I have been a fan for years anxiously awaiting this app

PUL Team - May 13, 2023, 8:48 p.m.

Awe it means so much, Kat, thank you for the kind words and support 💛

Mine didn’t hold their shape, it was like one giant pan of a cookie.

PUL Team - May 2, 2023, 2:02 a.m.

Oh no! So sorry to hear it Julie. Do you know if all the ingredients were used as listed? And if so, might I ask if you used the cup/Tbsp measure or the gram/mL measure? In any case, we're going to test this recipe again to see if we can update anything or give any tips to avoid spreading. Thanks for bringing it to our attention!

These cookies were amazing! My whole family loved them 🥹

DELICIOUS!!! I bake a lot of different cookies and the whole family was flipping out over this recipe! The flavor and texture is so lovely and yummy. Will be making again and again! For some reason the cookies all spread out and made a big cookie sheet instead of individual cookies. We didn’t mind but I was wondering what I could do to prevent that. The only thing I changed was instead of putting the batter in the fridge for 1 hour, I put it in the freezer for 30 min. Do you think that could have been it? Any suggestions? And thank you again for amazing recipe. 😊

PUL Team - March 11, 2023, 9:27 p.m.

I'm so glad these cookies were enjoyed, Kelly! Do you recall if you measured the flour with cups or by weight? The reason why cookies tend to spread out during baking is due to the fat in the dough melting in the oven. If there isn't enough flour in the dough to absorb this melted fat, the cookies will spread excessively. If it's possible to use a kitchen scale for precision when measuring the flour, that's best. Otherwise, if you're making it again try adding an extra 2 tablespoons of flour to the dough. The dough for these cookies needs to be rather dry. I hope this helps for now! 😊