Fresh Cranberry Cookies

I made this recipe up to use some leftover fresh cranberries after baking some cranberry nut bread. A total experiment, I was kind of expecting these to be . . . not very good? For some reason, although fresh cranberries work great in bread, I wasn’t sure they’d work in cookies. But with the combination of oats, dates, nuts, and chocolate chips (duh) they’re a smash. The fresh cranberries also give them gorgeous, jewel-tone bits throughout, perfect for festive holiday tables.

Chris and I also thought they tasted even better the second day, and that’s not an easy feat for most cookies. The cranberries got a chance to mingle with the cookie dough and they keep the cookies soft for days and days.

So if you have some leftover fresh cranberries lounging about after Thanksgiving, make fresh cranberry cookies!! They have vitamin C in them so they’ll help you ward off colds this winter, right?


Fresh Cranberry Cookies

  • Author: Hilah Johnson
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 36 1x


  • 1/2 cup (8 tablespoons) soft butter
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup rolled oats
  • 1/2 cup finely chopped dates (about 12 pitted dates)
  • 1 cup fresh cranberries
  • 1/2 cup chopped pecans
  • 1/2 cup semi-sweet chocolate chips


  1. Set oven to 350º F.
  2. Cream butter and sugar until smooth then mix in vanilla and egg.
  3. Whisk flour, soda and salt together in a small bowl and stir in gradually to butter mixture until combined.
  4. Gently mix in oats and dates.
  5. Coarsely chop the cranberries. I just cut them into halves or quarters and ended up with about 3/4 cup when all was said and done. Add them into the dough.
  6. Stir in nuts and chocolate chips.
  7. Drop by tablespoons onto greased or lined baking sheets and bake 12-15 minutes, until edges are lightly browned and tops are set.
  8. Allow to cool a few minutes on sheets, then remove to racks to cool completely.
  9. Store in airtight containers for soft cookies, or loosely covered for crisp cookies.



  1. Kenna on March 30, 2019 at 2:00 pm

    Used dark chocolate, pecans and skipped the dates as we’re not fans. They were amazing, all were gone in a week.

    • Hilah on March 31, 2019 at 7:49 am


  2. Leslie on April 24, 2019 at 11:05 pm

    I mostly followed the recipe as written. I used quick cooking oats because that’s what I had in the house and i’m not a big fan of dates, so did not add them. After tasting the first batch out of the oven I felt the cookies were missing something (probably the dates), so I decided to add some freshly grated orange rind, which did the trick for me. This is a moist and tasty cookie that I will make again, I can’t wait to see what they taste like day two.

  3. Angela on May 12, 2020 at 9:27 am

    I followed the recipe exactly as printed.
    The cookies were fantastic. I will definitely add this recipe to my favorites.

    • Hilah on May 14, 2020 at 10:48 am


      • Cynthia on June 4, 2020 at 12:32 pm

        Believe I finally found the oatmeal cranberry cookie recipe my 85 year old mother will enjoy, except minus the chocolate chips. I’ll use raisins instead of dates.
        Has anyone baked these without the choc chips? Should alittle more sugar be added if not using the CC’s?

        • Karen C. on October 18, 2020 at 5:47 pm

          I used whole wheat flour and replaced the sugar with 3/4 cup of pure maple syrup. I used about half the dates the recipe called for – it just looked like it was adding up to a lot as I was dicing them. They are just out of the oven and look and taste good, but am excited to taste them after they have sat for a day!

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