Cookie baking season is upon us. Cranberries are a favorite of ours and adding them to a classic cookie like oatmeal seemed worth a try. And since ginger shows up in so many of my recipes, why not add that in too? These will be a welcome addition to the holiday cookie tray and with the added oatmeal can arguably be considered a healthier option.

Cranberry & Ginger Oatmeal Cookies

by Inspired by the Seasons, Updated December of 2025

1 c all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1 1/4 c old-fashioned oats
1/2 c fresh or frozen cranberries
1/2 c unsweetened coconut flakes
1/2 c butter at room temperature
1/4 c granulated sugar
1/2 c light brown sugar
1 T freshly grated ginger
1 large egg
1 tsp pure vanilla extract

If baking right away, heat oven to 350 degrees. For a more flavorful cookie, cool in refrigerator, those directions are below.

In a small bowl combine flour, baking soda and salt. Put cranberries in a food processor and pulse 4 or 5 times, alternatively cut each berry into thirds. In a large bowl mix, together ginger and brown sugar add granulated sugar and butter and cream together with a handheld mixer on medium speed. Add egg and vanilla and mix until combined. Next add the flour mixture. Stir in coconut, oatmeal and cranberries until evenly combined in batter.

Place in refrigerator for 1 hour. After an hour remove it from the refrigerator and place on counter while the oven is heating up to 350.

Scoop batter and place on un-greased cookie sheet. Bake for 12-14 minutes. Transfer to a wire rack to cool. Store in an airtight container for up to a week. Makes 24 cookies.