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Cranberry Oatmeal Cookies

Holiday cookie swap on TODAY
TODAY Show: Holiday cookie swap on TODAY. -- December 14, 2015Samantha Okazaki / TODAY


  • 2 cups flour
  • 2 cups oats
  • 2 cups dried cranberries
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup butter
  • 1 1/4 cups brown sugar
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla

Chef notes

These giant cookies from Cake Crumbs bakery in Denver, Colorado are packed with nutty oats and dried cranberries.


Preheat oven to 325 degrees F.

Mix the flour, baking powder, salt, baking soda and cinnamon in a large bowl. Keep the oats and cranberries separate.

Cream the butter and sugars until well mixed. Add the eggs one at a time, scraping between each addition. Add vanilla. Add oats and cranberries.

Slowly add the flour until just mixed. Do not overmix this dough. Scoop cookies and freeze for later use or bake immediately. Bake cookies for 15-20 minutes, rotating half-way through.