Cranberry Oatmeal Cookies
Delightful cookies combining oats and cranberries for a chewy texture and fruity flavor, perfect for any occasion.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Use room temperature for easier creaming.
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs If making vegan, substitute with flaxseed meal or applesauce.
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour Can be substituted with gluten-free blend.
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 3 cups rolled oats Use rolled, not instant oats.
- 1 cup dried cranberries Can be substituted with other dried fruits.
- 0.5 cup chopped nuts (optional) Toasting nuts enhances flavor.
- 0.5 teaspoon cinnamon (optional) For extra flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon if using.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the rolled oats, dried cranberries, and chopped nuts if using.
- Drop spoonfuls of the cookie dough onto the prepared baking sheets, leaving space between each for spreading.
Baking
- Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown. The centers might look slightly underbaked; this is okay.
- 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
Serve with milk or warm for optimal texture. Store in an airtight container; they last about a week at room temperature or 3 months in the freezer.