Cranberry Raisin Cookies
Deliciously chewy cranberry raisin cookies with a hint of cinnamon, perfect for holiday gatherings or a sweet snack anyone will love.
Ingredients
- 1 c. butter or margarine ⓘ
- 1 1/2 c. brown sugar, packed ⓘ
- 1/2 c. regular sugar ⓘ
- 3 eggs ⓘ
- 2 c. flour ⓘ
- 1/2 tsp. cinnamon ⓘ
- 1 tsp. vanilla ⓘ
- 1 tsp. baking powder ⓘ
- 3/4 tsp. baking soda ⓘ
- 1/2 tsp. salt ⓘ
- 3 c. quick oats
- lots of diced cranberries (I use golden) ⓘ
- raisins (original recipe called for dates; nuts would be nice, any fruit! the more the better) ⓘ
Instructions
- Cream the butter or margarine with the brown sugar and regular sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla, cinnamon, baking powder, baking soda, and salt until combined.
- Fold in the flour, quick oats, diced cranberries, raisins, and any additional fruit or nuts you like.
- Drop spoonfuls of dough onto a parchment‑lined baking sheet, leaving space between each.
- Bake at 350°F (175°C) for about 12–15 minutes, or until the edges are golden but the centers remain slightly underdone.
- Let the cookies cool on the sheet for a few minutes before transferring to a wire rack to finish cooling.
Tips & Substitutions
For a chewier cookie, chill the dough for at least 30 minutes before baking. You can substitute half the butter with applesauce for a healthier option or use coconut oil for a dairy-free version. If you want to add more texture, consider incorporating chopped nuts or seeds. The use of golden cranberries adds a unique flavor that pairs beautifully with other dried fruits.
Serving Suggestions
These cranberry raisin cookies make a delightful treat on their own, but they also pair well with a glass of milk or a warm cup of tea. For a festive touch, serve them alongside Uncle Norm'S Pancakes at brunch. You can also crumble them over yogurt or ice cream for a delicious dessert twist.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To keep them fresh longer, you can freeze them in a single layer, then transfer to a freezer bag. When ready to enjoy, simply thaw at room temperature or warm them in a microwave for a few seconds to regain softness.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Raisin Cookies contains roughly 1035 calories, with 14g protein, 171g carbohydrates, and 11g fat. It is an excellent source of calcium (46% of the Daily Value), protein (27% of the Daily Value), and iron (26% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1664mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser cookie. To maintain a lighter texture, consider using a mix of whole wheat and all-purpose flour.
What can I substitute for eggs in this recipe?
You can use flaxseed meal or chia seeds as an egg substitute. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water for each egg. Let it sit for a few minutes until it thickens.
How do I know when the cookies are done baking?
Cookies are done when the edges are golden brown, and the centers look slightly underdone. They will continue to bake on the hot sheet once removed from the oven, resulting in a perfect chewy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).