Oatmeal Cookies With A Twist

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These oatmeal craisin cookies are a twist on the classic oatmeal raisin cookie recipe. Filled with warming spices and plum cranberries. You’ll love having them in the cookie jar!

You know that joke, the one where someone bites into a cookie thinking it’s chocolate chip, only to find out its oatmeal raisin?

It offends me more than a joke about cookies rightfully should.

Oatmeal cookies are hands down one of my favourites, they have the perfect ratio of tender, chewy insides and slightly crispy, crunchy outside edges – something I admire in a cookie.

Oatmeal cookies can truly be made with nearly infinite flavour combinations. My favourite lately is coconut cardamom cranberry oatmeal cookies! {2020 update – we STILL love these}

This recipe is dedicated to the forgotten cookie.

A stack of cardamom cranberry oatmeal cookies tied with twine.
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Tips + Tricks

No. 1 –> Sounds weird to soak the cranberries in eggs, doesn’t it? Don’t care – do it. HA! It will make for a great end product as they slightly plump up.

No. 2 –> Vanilla extract is so expensive – you should make homemade vanilla extract!

No. 3 –> Stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.


This recipe has a LOT of ingredients. Don’t be daunted – you likely have all of them!

  • eggs
  • vanilla
  • dried cranberries
  • brown sugar
  • white sugar
  • butter
  • flour
  • cinnamon
  • cardamom
  • baking soda
  • baking powder
  • rolled or old fashioned oats
  • shredded coconut

How to make

  1. Beat eggs + vanilla: Beat the eggs in a small bowl, add in dried cranberries – set aside.
  2. Cream butter + sugars: Use your stand mixer and the paddle attachment (or handheld mixer) to cream the butter and sugar until light and fluffy.
  3. Dry ingredients: Mix flour, baking soda, baking powder, cinnamon, and cardamom together in a separate bowl. Slowly mix the dry ingredients into the creamed butter.
  4. Cranberries + eggs:  Stir in the soaked cranberries and egg mixture on low speed until combined.
  5. Oats + coconut: Add in the oats and coconut, and beat on low speed until completely combined.
  6. Scoop: Scoop your cookie dough, using your favourite scooper or roll by hand. Place on a prepared baking sheet (line with parchment paper or silicone mat).
  7. Bake: Bake the cookies at 350°F 8-10 minutes until lightly browned. Allow the cookies to cool on the baking sheet for 1-2 minutes before transferring to a wire rack to cool completely.
Overhead veiw of craisin oatmeal cookies.

Make ahead

These cookies are wonderful fresh, but they are great when made ahead too!

To freeze: allow the cookies to cool to room temperature. Arrange on a cookie sheet, stacked in rows, and place in the freezer for a couple/few hours until completely frozen. Transfer to a freezer bag for storage.

Thaw your cookies at room temperature. They come back to their fresh state, fragrant with a crispy outside and tender inside.

Stacked oatmeal craisin cookies.

Other cookie recipes you’ll love!

I’ve made it no secret that I love appliances. I have a really extensive collection – and I use them all. This recipe is here because of my KitchenAid Stand Mixer – it’s the quintessential baking accessory, and there’s no wonder why.

If you love this recipe, please give it a star rating or leave a comment below! This helps me to create more content you enjoy!

📖 Printable Recipe

Overhead veiw of craisin oatmeal cookies.

Oatmeal Cookies With A Twist

Allyson Letal
Level up your cookie jar with this modern oatmeal cookie! Crisp at the edges, chewing at the centre with caramelized brown sugar and plump juicy raisins or cranberries.
No ratings yet
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Treats + Desserts
Cuisine American
Servings 42
Calories 138 kcal


  • 3 large eggs beaten
  • 1 teaspoons vanilla
  • 1 cup dried cranberries I used Craisins
  • 1 cup brown sugar lightly packed
  • 1 cup white sugar
  • 1 cup butter softened
  • 2 ½ cups flour
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ cups rolled oats
  • ¾ cup shredded coconut optional.


  • Beat the 3 large eggs and 1 teaspoons vanilla in a small bowl, stir in 1 cup dried cranberries, and set aside.
  • Preheat your oven to 350f and prepare baking sheets with parchment paper or silicone mats.
  • In the bowl of your mixer, cream together 1 cup butter, 1 cup brown sugar, and 1 cup white sugar until fluffy, approximately 2 minutes on medium speed.
  • In another bowl, sift together 2 ½ cups flour, 1 teaspoon cinnamon, 1 teaspoon cardamom, 1 teaspoon baking soda, and 1 teaspoon baking powder. Mix the flour mixture into the creamed butter.
  • Once the flour is incorporated, beat in the raisin mixture on medium low speed until well combined. Then add in the 1 ½ cups rolled oats and ¾ cup shredded coconut (if desired), and beat until completely incorporated.
  • Using your favourite cookie scoop, or by rolling into balls, form the cookie dough and drop onto a cookie sheet and bake at 350f for 8-10 minutes – until the bottom of your cookies are golden brown.
  • Allow the cookies to cool for 1-2 minutes on cookie sheet before transferring to a wire rack to cool.



These cookies keep in a sealed container at room temperature for up to 7 days. If they last that long !!

Make ahead:

These cookies freeze very well, simply let them cool to room temp, then stack them in a row on a cookie sheet, throw in the freezer for a couple hours, and transfer to a freezer bag. They thaw to their fresh state, fragrant with a crispy outside and tender inside.


Serving: 1cookieCalories: 138kcalCarbohydrates: 21gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 25mgSodium: 82mgPotassium: 39mgFiber: 1gSugar: 13gVitamin A: 154IUVitamin C: 0.03mgCalcium: 17mgIron: 1mg
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    1. If you’re not huge on coconut, I would actually sub in probably an extra 1/4 cup oats in lieu of 3/4 cup of coconut, as they absorb moisture more readily than coconut, so I’d be afraid that too many oats would make a dry cookie! I’d actually probably take it a step further and try it with a scant 1/4 cup and then bake a couple to see how the dough reacts and if you need a bit more oats you could add then! Sorry that’s not really “make it now” advice!