lemon cranberry oatmeal cookies

Lemon Cranberry Oatmeal Cookies

I have a confession to make.  I am a cookie monster.  This is a hereditary affliction- I got it from my father.  Cookies tremble before our ravenous lust for their sugary innards (and outards).  Ok, perhaps that’s a tad dramatic.  The bottom line is that I like cookies a little too much.  For this reason, I do my best not to make them unless I have people to give them away to.  I try to save myself… from myself.

Luckily, now that I am blogging about baking, I have an excuse to make all the cookies I want, and a willing group of test subjects to feed them to in the form of the people my husband and I work with.  For this particular experiment, I wanted to make a lemon cookie that didn’t need to be rolled out (rolling dough frustrates me because I don’t have much upper body strength).  Oatmeal seemed like a good companion, and when the idea to replace the standard raisins with dried cranberries hit me, I knew I was onto something.  I started with Quaker Oats’ Vanishing Oatmeal Cookies recipe, then adjusted it to fit my vision.

But enough talk, time for cookies!  You will need the following ingredients:

lemon cranberry oatmeal cookie ingredients

For the cookies:

  • 14 Tbsp. unsalted butter (1 3/4 sticks), softened
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 medium lemons
  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. ground ginger
  • 3 cups rolled oats (you can use quick or old-fashioned, it won’t make much of a difference)
  • 1 cup dried cranberries

For baking ambiance (optional, but strongly recommended)

  • Your favorite glam rock album.  I went with a Pandora station seeded with The Sweet because I was too lazy to nurse my cd player into working, but I would suggest Best of Sweet or Sweet Fanny Adams by The Sweet or Electric Warrior by T-Rex.  Queen is always an excellent choice, but I recommend saving them for something really indulgent and velvety.

Ok, enough about glam rockers.  Let’s gooooooooo!

Preheat your oven to 350°F.

Combine the flour, baking soda, ground ginger, and rolled oats in a medium mixing bowl, and mix until all the ingredients are well-distributed.  Set this aside.


Rinse and dry your lemons.  Grate (or zest) the outer layer of the peel, stopping when you reach the white part.  This should give you approximately 2 tablespoons of zest.


Juice your zested lemons and reserve 2 tablespoons of juice.  Now temporarily set aside you lemon zest and juice.

Combine the softened butter and sugars in a large mixing bowl (again, I am using my stand mixer, but you can use a hand mixer or wooden spoon).  If your brown sugar has hardened, as it tends to do once you open a new package, check out my tutorial on softening brown sugar.  Beat the butter and sugars until they are well-combined and creamy.

sugars and butter

Now add the reserved lemon zest and juice, eggs, and vanilla extract to the bowl and beat until well-combined.  Don’t forget to scrape the edges of the bowl to make sure you aren’t missing anything.


Add the dry ingredients into the wet ingredients.  I suggest doing this in shifts to make it easier to fully combine everything.

batter pre-cranberries

Stir the dried cranberries into the batter.


Line your cookie sheet(s) with aluminum foil or lightly grease them with butter.  Form your batter into golfball-sized balls and arrange on your cookie sheet with approximately 2″ between them (you’ll notice that mine are closer than that; that’s because I like to live on the edge).

dough balls 1


Bake the cookies for 12 minutes, or until the tops begin to brown.  I prefer my cookies light and chewy, so you may want to bake them a little longer than I did.


Let your cookies cool on the cookie sheet for 5 minutes, then transfer them to a cooling rack to cool completely (I use this one).  In the spirit of full-disclosure, I almost always eat one cookie while it is still hot as lava right out of the oven, but I do not recommend doing this, unless you feel like burning your mouth.  Give it a little time, I promise they will still taste good.



Download the PDF recipe here: Lemon Cranberry Oatmeal Cookie Recipe

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  1. Pingback: How To Soften Brown Sugar | I Wanna Bake!
  2. Reta91 · November 3, 2016

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    • Katie Gaffen · November 3, 2016

      Thanks for your interest! I prefer to write and publish all of my own content. Best of luck in your own work!


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