Cranberry Oatmeal Cookies
Delicious cranberry oatmeal cookies that offer a perfect balance of chewy oats and tart cranberries, ideal for snacks or desserts.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Main Ingredients
- 2 cups rolled oats
- 1 cup dried cranberries
- 1/2 cup chopped nuts (optional) Such as walnuts or pecans
- 1/2 cup white chocolate chips (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Stir in the rolled oats, dried cranberries, and any optional ingredients like nuts or white chocolate chips.
Baking
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
Store cookies in an airtight container at room temperature for optimal texture. For a richer flavor, consider adding orange zest or almond essence.