There is something about the smell of warm oatmeal cookies or in this case, warm oatmeal cranberry cookies, drifting through the kitchen that just feels like home, isn’t there? Especially this time of year when the morning air is crisp, the evenings come early, and the baking sheets start lining the counters again.

This week officially kicks off my Pickled Farmhouse Christmas Cookie Countdown. A cozy tradition I’ll be sharing right here each Saturday from through Christmas. Every week, I’m posting one of my favorite cookie recipes from my farmhouse kitchen. The same ones my family has been nibbling on for years. These are also the cookies Santa finds waiting on his plate when he stops by our house on Christmas Eve and lets just say he never leaves a crumb.

I normally use raisins when I make oatmeal cookies, but one year I swapped in dried cranberries and never looked back. Sometimes I’ll even add a little orange zest or white chocolate chips if I’m feeling fancy, but they are delicious just as they are.

Bake Along with Me

If you’re following along with my Christmas Cookie Countdown, this is Week 1, and I’m so glad you’re hear! You can find the full list of upcoming cookies and past recipes on my Christmas Cookie Countdown Page.

Each week, I’ll share a new cookie recipe. These cookies will be simple, nostalgic, and with love right here on the farm. If you want them sent straight to your inbox, you can join my email list so you don’t miss a week.

When you pull these Oatmeal Cranberry Cookies from the oven, let them sit for just a minute before transferring them to a cooling rack. They’ll set up perfectly soft, with just the right chew in the center and a golden edge that cracks ever so slightly when you bite in.

Pour yourself a cup of coffee (maybe with a splash of my Homemade Peppermint Mocha Syrup…recipe coming soon), and enjoy one warm while they are still soft. That first bite is everything.

Ingredients to Make Oatmeal Cranberry Cookies

1 1/2 cups firmly packed brown sugar
1 cup unsalted butter, softened
2 large eggs
2 teaspoons water
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups quick-cooking oats
1 cup dried cranberries
Optional: 1 tablespoon orange zest
Optional: 1 cup white chocolate chips

How to Make Oatmeal Cranberry Cookies

Preheat oven to 375℉ (190℃). Line baking sheets with parchment paper.

Cream butter and brown sugar until light and fluffy, 2 to 3 minutes.

Add eggs, water, and vanilla extract until combined.

Whisk flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt in a separate bowl.

Gradually mix dry ingredients into butter mixture just until combined.

Fold in oats, cranberries and optional orange zest or white chocolate chips.

Chill dough for 20 to 30 minutes if it feels very soft. This helps prevent spreading.

Bake 9 to 11 minutes, until the edges are lightly golden and centers still look soft.

Cool in the pan for 2 minutes then transfer to a wire rack to finish cooling.

Farmhouse Tips

Sprinkle course sugar on top before baking for sparkle.
Freeze these Oatmeal Cranberry Cookies up to 3 months in airtight containers, layered with parchment paper.

From My Farmhouse Kitchen

There is no better way to start the holiday baking season that with something simple and cozy like these Oatmeal Cranberry Cookies. A cookie that feels familiar but still special.

These Oatmeal Cranberry Cookies are exactly that, and I hope they find a spot in your own cookie tins this Christmas.

Be sure to pin this recipe on your Christmas Cookie board.