Honey Butter Oatmeal Cookies with Cranberries
Chewy oatmeal cookies with warm honey and butter notes, studded with tart dried cranberries for a perfect balance. This American-inspired recipe (gluten-free, vegan), ready in about 29 minutes, layers unsalted butter, honey, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup, softened unsalted butter
- 1/2 cup honey
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup dried cranberries
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp vanilla extract
The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 350°F and line a baking sheet with parchment paper.
- Step 2: Cream 1/2 cup softened unsalted butter and 1/2 cup honey in a large bowl until light and fluffy.
- Step 3: Stir in 1/2 tsp vanilla extract, then add 1 cup all-purpose flour, 1/2 cup rolled oats, 1/2 tsp baking soda, and 1/4 tsp salt; mix until just combined.
- Step 4: Fold in 1/2 cup dried cranberries until evenly distributed.
- Step 5: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing 2 inches apart.
- Step 6: Bake 12-14 minutes until edges are golden brown, then cool on sheet for 5 minutes before transferring to wire rack.
