Studded Oatmeal Cookies

These studded oatmeal cookies don’t have processed sugar, unless you are bad like me and use white chocolate chips added in. Stick with the dried berries for a healthier treat. Or not. Either way, the cookies are soft and chewy!

Studded Oatmeal Cookies


  • 2 cups quick oats
  • 1½ cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 Tbsp ground cinnamon
  • 1 tsp fine sea salt
  • 4 Tbsp unsalted butter or coconut oil, melted and cooled a bit
  • 2 tsp pure vanilla extract
  • 2 large eggs, room temperature
  • 1 cup raw honey
  • 1 cup dried cranberries
  • 1 cup white chocolate chips, optional


In a large bowl whisk together the oats, flour, baking powder, cinnamon, and salt.

In a medium bowl whisk together the butter, vanilla, eggs, and honey.

Add to the dry ingredients, mix in well.

Stir in add-ins.

Cover tightly and refrigerate for 30 minutes.

Meanwhile, line 2 baking sheets with parchment paper. Preheat oven to 325°.

Divide into 24 portions, putting 12 on each tray.

Bake for 12 to 15 minutes, or until golden on top (they may look a tiny bit wet still).

Remove and let cool before transferring to a cooling rack.

The cookies freeze well, otherwise store tightly sealed.