Cranberry Oatmeal Cookies
Deliciously chewy cookies combining the wholesome flavors of oats and the tartness of 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 Add one at a time.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional) Add for a warm flavor.
Add-Ins
- 3 cups rolled oats Do not use instant oats.
- 1 cup dried cranberries
- 1/2 cup chopped nuts (optional) Choose between walnuts or pecans.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then blend in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if using).
- Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
- Fold in the rolled oats and dried cranberries. Gently mix in the chopped nuts if using.
- Using a tablespoon or cookie scoop, drop rounded portions of the dough onto the prepared baking sheet.
Baking
- Bake in the preheated oven for 10-12 minutes until edges are golden brown.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For added flavor, chill the dough for about 30 minutes before baking. This helps maintain shape. Store cookies in an airtight container with a slice of bread to keep them fresh.