Cranberry Raisin Oatmeal Cookies

    23 min

    An easy and classic recipe for oatmeal cookies with both raisins and dried cranberries. Use either only raisins or only cranberries, if desired.

    392 people made this

    Serves: 24 

    • 225g butter, softened
    • 220g dark brown soft sugar
    • 200g granulated sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 160g porridge oats
    • 250g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 130g raisins
    • 130g dried cranberries

    Prep:10min  ›  Cook:13min  ›  Ready in:23min 

    1. Beat butter, sugars, eggs and vanilla for 5 minutes.
    2. In another bowl, combine oats, flour, bicarb, baking powder and salt. Add to butter mixture a third at a time. Mix in raisins and craisins.
    3. Drop by spoonfuls onto greased baking trays and bake for 12-14 minutes at 180 C / Gas 4. These freeze very well. Enjoy!!

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    Average global rating:

    Reviews in English (539)


    EUREKA! I've found it! The PERFECT cookie. It doesn't get better than this. I tweaked it a bit by using traditional old-fashioned oats instead of quick oats (all I had on hand). I added one extra cup of oats (3 c. total), a dash of cinnamon, and a 1/2 bag of white chocolate chips (they were in the pantry!) to the printed recipe. This is truly the BEST cookie I have ever had. Perfect texture, sweetness, and flavor. My kids are loving them and they usually don't like oatmeal cookies. We will make this one again and again. Thanks for sharing!  -  12 Nov 2005  (Review from Allrecipes US | Canada)


    Yummy! this could use some pecans/walnuts in it too though. also, I recommend mixing the (c)raisins with the flour mix before adding it to the wet mix to make it easier on mixing  -  02 Aug 2003  (Review from Allrecipes US | Canada)


    This is wonderful! I make these all the time and everyone loves them!! They always end up asking for the recipe to make for themselves. There is a different texture to them, depending if you use margerine or butter. With margerine I find them to be more thick. But using butter is definately my choice. I find that it gives them a better flavor. Personally, I don't add the raisins but just add more craisins to it. Even fussy kids who don't like raisins love them! If you're looking for a great cookie recipe, definately choose this one!!  -  11 Jun 2005  (Review from Allrecipes US | Canada)