Cranberry-Oat Peanut Butter Cookies

Photo by Levi Brown
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  • Makes 48 cookies
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  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 117 calories
    • Fat 6 g
    • Sat Fat 1 g
    • Cholesterol 9 mg
    • Sodium 127 mg
    • Protein 3 g
    • Carbohydrate 15 g
    • Sugar 11 g
    • Fiber 1 g
    • Iron 0 mg
    • Calcium 6 mg


  1. Check 2cups creamy peanut butter
  2. Check 1cup packed light brown sugar
  3. Check 1cup granulated sugar
  4. Check 2 large eggs
  5. Check 2teaspoons baking soda
  6. Check 1/2teaspoon kosher salt
  7. Check 1 1/2cups old-fashioned rolled oats (not quick-cooking)
  8. Check 1cup dried cranberries


  1. Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, mix together the peanut butter, sugars, eggs, baking soda, and salt until smooth. Fold in the oats and cranberries.
  2. Shape the dough into balls (about 1 heaping tablespoon each) and place 2 inches apart on the prepared baking sheets. Using the tines of a fork, flatten each ball, creating a crisscross pattern.
  3. Bake, rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes (the cookies will deflate as they cool). Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.