Cranberry Oatmeal Cookies
Delightful chewy cookies that combine oats and tart cranberries, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Make sure butter is at room temperature.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Mix-ins
- 3 cups old-fashioned oats Old-fashioned oats yield a chewy texture.
- 1 cup dried cranberries Can substitute with other dried fruits.
- 1/2 cup chopped nuts (optional) Use any nuts of your choice.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
Mixing Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
Combining Ingredients
- Fold in the oats and dried cranberries. If you're including nuts, fold them in as well.
Baking
- Drop spoonfuls of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 12-15 minutes, or until edges turn golden brown.
- Allow cookies to cool on baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Serve warm with milk or a hot beverage. Great for gatherings and can be stored in an airtight container. Variations include adding different fruits or flavors.