Oatmeal Cookie with Cranberries and Almonds

These oatmeal cookies are soft, easy to make and perfect for a sweet, light breakfast or snack. With cranberries and almonds these cookies are simply delicious and even kids love it.

Oatmeal Cookie with Cranberries and Almonds

Photo: Natalie Levin

4 from 2 votes

Oatmeal Cookie with Cranberries and Almonds

Servings 45 medium oatmeal cookies
Author Natalie



  • 200 grams (1 cup) soft butter
  • 200 grams (3/4 cup) dark brown sugar
  • 100 grams (1/2 cup) sugar
  • 1/2 tsp. ground cinnamon
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 210 grams (1 1/2 cups) whole wheat flour
  • 70 grams (1/2 cup) all-purpose flour
  • 1 tsp. baking soda
  • 350 grams (3 1/2 cups) whole oats
  • 80 grams (3/4 cup) almonds coarsely chopped
  • 120 grams dried cranberries


  1. Preheat oven to 165c degrees.
  2. In a bowl of a mixer with a paddle attachment, put butter, brown sugar, sugar, cinnamon, salt and vanilla and mix on high speed until creamy and soft.
  3. Add the eggs one at a time and mix until incorporated.
  4. Add whole wheat flour, all-purpose flour, baking soda, oats, almonds and cranberries and mix just until the dough comes together.
  5. Using 2 spoons or an ice cream scoop create small balls of dough and arrange on a baking tray lined with baking paper. Flatten the top a little with your hands.
  6. Bake for about 12-15 minutes, or until golden brown and the edges are set and center still looks a bit soft.
  7. Cool completely and store in a sealed jar.

Recipe Notes

  • It is important to use whole oats and not quick oats.
  • Keep the cookies in a sealed jar for up to 10 days at room temperature.
  • You can use any kind of nut you like, and/or add chocolate chips.
  • Cranberries can be substitute with chopped dried fruit.
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