cranberry oatmeal cookies
These delicious cranberry oatmeal cookies combine the chewiness of oats with the tartness of dried cranberries, creating a perfect treat for any time of day. Ideal for snacks, lunchboxes, or holiday gatherings, these cookies are simple to make and packed with flavor.
Equipment
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 1 baking sheet
- 1 parchment paper (optional)
- 1 cookie scoop or tablespoon
Ingredients
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1/2 cup chopped walnuts or pecans (optional) can be omitted
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper if desired.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract and mix until thoroughly combined.
- In another bowl, combine the rolled oats, all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined.
- Fold in the dried cranberries and chopped nuts if using.
- Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden, and the centers appear set.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
Notes
Store the cookies in an airtight container to maintain freshness. They can last for up to a week at room temperature.
Feel free to substitute dried cranberries with other dried fruits like raisins or cherries based on your preference.
For a chewier texture, slightly underbake the cookies.