Cranberry Oatmeal Cookies

Cranberry Oatmeal Cookies

Cranberry Oatmeal Cookies

This is a recipe I adapted from an oatmeal cookie recipe on  Instead of the suggested raisins, I added dried cranberries and some orange zest.  They come together really fast and are easy to make  The best part is that you can eat two of them and only cost yourself 4 points!

NOTE: The recipe calls for softened butter.  If you’re like me the cookie-making urge strikes with little warning — certainly less than would be required for softening butter.  If you find yourself in this position, don’t melt the butter, it’ll completely change your cookies.  Just stick it in the microwave in a ramekin for about 15 seconds.


  • ¾ cup flour
  • 1 ½ cups uncooked quick oats
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ½ cut butter, softened
  • ¾ cup packed light brown sugar
  • ¼ cup sugar
  • 1 large egg white
  • ½ cup dried cranberries
  • ½ tbsp fresh orange zest


  1. Preheat oven to 350°F.
  2. Whisk together flour, oats, baking soda, salt, cinnamon, ginger and cloves in a medium bowl. Place butter in a large bowl or in the bowl of a mixer and beat butter for a few seconds. Gradually add sugars and beat to combine.
  3. Add egg white to butter mixture and beat to combine. Add dry ingredients and beat to combine.
  4. Drop batter by tablespoonfuls onto 2 ungreased cookie sheets, leaving 2 inches between each cookie. Bake until set and golden, about 11 to 14 minutes. Remove cookies to wire racks to cool. Yields 2 cookies per serving.

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