These mini Cranberry Oatmeal cookies are the perfect size for holiday baking platters. I bet you won't be able to eat just one!

Have you been looking for a special treat that’s not only tasty but also healthy? Look no further than mini cranberry oatmeal cookies!

These bite-sized treats have all the sweetness of a classic cookie with the added bonus of whole-grain oats and antioxidant-rich cranberries. Perfect for snack time, parties, or whenever you need a pick-me-up, this recipe is sure to hit the spot.

During the holidays we're inundated with a plethora of baked goods. And of course I want to try them all, but my waistline doesn't agree! That's whey during "baking season" I like to make my cookies smaller so that I can sample several varieties and not feel as guilty.

These Cranberry Oatmeal Cookies were soft, chewy and delicious. A must have on your holiday baking list. Enjoy!

Suggested Equipment

Ingredients Needed

To make these cranberry oatmeal cookies you're going to need the following ingredients:

Softened Butter: I used salted butter. If using salted butter, increase the salt to ½ teaspoon.

Egg

Vanilla Extract

Light Brown Sugar

All Purpose Flour

Baking Powder

Ground Cinnamon

Salt

Whole Grain Rolled Oats: Not the quick kind!

Dried Cranberries

Make the cookie dough

You can use a large mixing bowl and wooden spoon to blend by hand or use a stand mixer with the flat paddle attachment. I used the stand mixer for this recipe.

Start by adding the softened butter, egg, vanilla and brown sugar to a stand mixer and beat 30-60 seconds until blended.

Next combine the flour, baking powder, cinnamon and salt in a bowl; then mix well and add to the stand mixer. Beat for another 30-60 seconds until the dry mixture has been incorporated into the liquid mixture.

Finally, add the oats and dried cranberries and blend for another 30-60 seconds until combined.

Allow the dough to Rest

Once the dough has been mixed, remove it from the stand mixer, wrap in plastic wrap and refrigerate for 30 minutes up to overnight. This will help to solidify the butter solids; which will result in a fluffier cookie when baked.

Time to Bake

When you're ready to bake the cookies, preheat the oven to 350 degrees F and line baking sheets with parchment paper or silpat mats.

Remove the cookie dough from the refrigerator; then using a .5 tablespoon cookie scoop scoop out the dough onto the baking sheet leaving 1-inch between each.

Repeat for all of the dough; then place in the oven and bake 7-9 minutes until the bottoms are lightly browned. Remove from the oven, let cool for 5 minutes before transferring to a cooling rack to finish completely cooling.

Storage

Once the cookies are completely cooled, store in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months. Personally, I like to use a resealable plastic bag and freeze them so I get a jump start on my holiday baking.

When I'm ready to make my cookie platters, all of my cookies are done and taste fresh once they've defrosted for about an hour.

VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.

More Cookie Recipes

SIGN UP FOR MY WEEKLY NEWSLETTER AND RECEIVE A FREE EBOOK!