Oatmeal Craisin Cookies (World's Best!!)

"I took a standard Oatmeal Raisin Cookie recipe and modified it to my liking. These cookies are ALWAYS a HIT!"
photo by Dessert Rose photo by Dessert Rose
photo by Dessert Rose
photo by Dessert Rose photo by Dessert Rose
photo by Holly A. photo by Holly A.
photo by doedekay photo by doedekay
photo by GaylaJ photo by GaylaJ
Ready In:
36 cookies




  • Preheat Oven to 375°F.
  • In a large bowl with an electric mixer combine, sugar, brown sugar and butter and mix well.
  • Add in egg and vanilla and mix until combined.
  • Add in cinnamon, baking soda, salt and flour and mix well.
  • Fold in by hand the oatmeal, walnuts, and dried cranberries making sure that all ingredients are uniformly distributed.
  • Roll dough into 1-inch balls and place 3-inches apart onto a greased cookie sheet and bake for 10-12 minutes, just until the edges are lightly golden.
  • Remove from oven and let cool for 2-3 minutes on the cookie sheet.

Questions & Replies

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  1. Delish! Perfectly crispy on the bottom and yet soft on top, buttery flavor with a hint of cinnamon. I do recommend doubling the recipe, they are going to disappear fast!
  2. These came out awesome. I left out 2 tbls of sugar and added a little extra baking soda just because i like the flavor and pecans because i had extra. But i love them u can totally make them crisp or chewy by takeing them out a little sooner or later in the last 5 minutes or so. Yummy!
  3. Delicious, did the recipe exactly, they were very easy!
  4. I made these for a Diabetic, so I had to alter the recipe a bit. In place of the 3/4 cups white sugar, and 1/4 cup brown sugar I did the following :: 3/4 cup Organic Coconut Sugar, 1/8 cup Truvia Baking Blend and 1 Tbsp Organic Light Agave Nectar.<br/>I also let the dough cool in the fridge for about 30 minutes before I formed it into balls and cooked. They were perfect, and amazing! and thanks to the substitutes, only 19 carbs per cookie (when yielding 22 cookies like I did.)
  5. These cookies turned out perfect.. I think the key is using real butter do not use margarine it has too much water and your cookies will flatten like pancakes!


  1. Made these tonight and they are delicious! Will definitely make them again. Ten minutes is plenty in my oven. I actually used old fashion oatmeal instead of the quick cooking oatmeal and they are great. That was what I had, so that is what I used.
  2. Outstanding oatmeal cookie recipe. I only made one change-used raisins in place of cranberries. I ate one cookie when it was right out of the oven and had another one a few hours later. They seem to have a better texture and taste when you let them sit for awhile. I was out of cranberries, and plan to make them again soon and use cranberries. I lined my old aluminum cookie sheets with reusable teflon coated oven liners(alway use) and had no problem with sticking.
  3. Delicious as is, but I subbed pecans for walnuts and added 1/3 cup of white chocolate chips. Divine!
  4. These are very good! I used margarine and pecans in place of butter and walnuts. Try nonstick foil on your cookie sheets. The cookies are easy to remove -- plus no cookie sheets to wash.



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