I don’t know what it is about this time of year, but I always start craving the kind of cookies that taste like home…simple, and a little old-fashioned. The kind you make without needing to check the recipe too many times. The kind that smell like someone’s been home all day.

These oatmeal cranberry cookies do that for me. They’re chewy around the edges, soft in the middle, and have just enough sweetness to feel cozy without being too much. The cranberries make them a little tart, which I love, like a reminder that not everything comforting has to be sugary and perfect.

I usually make them on quiet afternoons when I want something warm in the oven but don’t really feel like baking-baking. They’re easy. They come together fast. And they make the house smell like cinnamon and butter, which is reason enough for me.

This recipe makes a small batch, just enough for a few cozy days.
If you’re baking for company (or just want extras for the week), you can easily double everything.

Notes from the Cottage Kitchen

• If you like a chewy cookie, pull them out just before they look done.
• Add a little orange zest if you want them to taste brighter, it pairs perfectly with the cranberries.
• You can chill the dough for 30 minutes before baking if you want thicker, bakery-style cookies.
• They keep beautifully in a tin or jar lined with parchment paper for up to 4 days.