Mini Cranberry Oatmeal Cookies are soft and chewy, fun-sized bites of delish. These are not only perfect for the holidays, but for anytime of year.
Cranberry Oatmeal Cookies
Lately, oatmeal and Craisins are definitely our jam. We eat them in large quantities in my Peanut Butter Power Balls as well as my Cinnamon Nut Granola. So this recipe was a no-brainer, especially since I know how much my hubby likes them. Happy hubby, happy life…or something like that. 🙂
I actually got the idea for making them “mini” from a recent hotel stay, where they had a nightly tray of mini cookies out each evening. The perfect little bite for before bedtime.
Here’s what I love about these cookies
- They’re soft and chewy, not crumbly.
- The brown sugar gives them a sweet molasses type of flavor.
- A little bit of cinnamon goes a long way.
- The petite size is ideal for when you want just a few bites.
- Fun-sized and only 102 calories each!
How to make Mini Cranberry Oatmeal Cookies
- Cream butter and sugar. In a mixing bowl, cream together the butter and sugar. You can use a large standing mixer or a hand mixer for this recipe.
- Add other wet ingredients. Then add the egg, honey, and vanilla, and mix again.
- Add dry ingredients. In a separate bowl, combine the dry ingredients – the oatmeal, flour, baking soda, salt, and cinnamon – and mix. Pour into the wet ingredients and mix again.
- Top with dried cranberries. Gently fold in the dried cranberries. I use low-sugar Craisins.
- Chill. Chill the dough in the refrigerator for a couple of hours.
- Roll into balls. Roll cookie dough into 28 small cookie balls.
- Bake. Bake in a preheated 350 degree oven for approximately 10 minutes, or until light brown on top.
These cookies travel well! I love making these cookies to take along on trips. We’ve packed them for family wedding, college visits, weekend stays, and even longer trips. We take them on planes, in cars, and heck, maybe on trains next time!
Other delicious oatmeal cookies on the blog
Try these cookies soon, friends!
Storing and Freezing
- These cookies store well in an airtight container on the counter for 3-4 days.
- You can freeze these in freezer bags for up to three months.
What kind of cookies are YOU making this holiday season?
Kitchen Tools Used: (affiliate links)
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Mini Cranberry Oatmeal Cookies
- 1/2 cup unsalted butter – at room temperature
- 3/4 cup brown sugar
- 2 Tablespoons honey
- 1 large egg
- 2 teaspoons vanilla
- 1 1/2 cup old fashioned oatmeal
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 cup low sugar dried cranberries – Craisins
- In a mixing bowl (or a standing mixer), cream together the butter and sugar. Add honey, egg, and vanilla – and mix again.
- In a separate bowl, combine the dry ingredients – the oatmeal, flour, baking soda, salt, and cinnamon.
- Pour dry ingredients into mixer with wet – and mix until just combined. Don’t over-mix.
- Gently store in the Craisins. Store dough in refrigerator for at least two hours.
- Preheat oven to 350 degrees. Prepare baking sheets with parchment paper.
- Form dough into small balls (you should get 28 cookie balls), and place on baking sheets. Bake for approximately 10 minutes, or until cookies are light golden brown on top.
- Let cookies sit for a few minutes on pans before you remove to cooling racks.
- Make sure you use room temperature butter for these cookies.
- You can use regular Craisins, or the low-sugar version (which I prefer).
- The dough should make 28 SMALL cookies, so make sure you make small cookie balls. OR make them bigger and bake them slightly longer.
- These stay fresh on the counter-top in an airtight container for 3-4 days.
- They freeze well (wrapped tightly) up to three months.