Cranberry Oatmeal Eggless Cookies

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An egg-less cookie that is soft on the inside and slightly crunchy on the outside made with cranberries and oats.

Eggless Cranberry Oatmeal Cookies

This is one of the best cookies I have ever had!  It’s perfectly soft with a tiny bit of crunch.  I am not a fan of hard, crunchy cookies and that is not what this cookie is.

Cranberry Oatmeal Eggless Cookies

It’s a moist cookie that’s soft in the middle but the edges are very slightly crunchy.  You can bake it a little less if you do not want the edges to be crunchy.  Just be sure to press your cookie dough down real good, these cookies do not flatten as they cook.

So don’t use a cookie scooper to scoop out the cookie dough, or if you do be sure to flatten them out before baking.

The first time I baked them I used a scooper and didn’t flatten them and they didn’t cook in the center.

Cranberry Oatmeal Cookies

I made these with oats and cranberries, you can also add nuts if you prefer.  It’s made without eggs…..mainly because I was out of eggs.  Then I came across my grandmothers recipe for egg-less oatmeal cookies and added cranberries.

Cranberry Oatmeal Cookies with milk

You can also add chocolate chips.  It’s a good basic oatmeal cookie recipe… add anything else to it you would like.

Cranberry Oatmeal Eggless Cookies

Cranberry Oatmeal Eggless Cookies

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


  • 1 cup all-purpose flour
  • 1/2 cup milk
  • 3/4 cup butter
  • 1/3 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 3 cups quick cooking oats
  • 1 cup dried cranberries
  • 1 cup chopped pecans, optional


  1. Preheat oven to 350 degrees. Line cookie sheet with a baking mat, cooking spray, or parchment paper.
  2. In a medium bowl cream together the margarine and sugars until smooth. Beat in the vanilla and milk.
  3. Add the flour, baking soda and spice; mix well.
  4. Stir in oats and cranberries, and pecans if using.
  5. Spoon tablespoonful of dough on cookies sheets, press cookies down. Do not scoop using a cookie scooper or they won’t cook in the center. These cookies do not flatten out as they cook.
  6. Bake for 12-15 minutes until edges start to brown.
  7. Remove from oven and place on a cookie rack to cool.
Nutrition Information:

Amount Per Serving: Calories: 4605Total Fat: 241gCarbohydrates: 584gProtein: 58g

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