Cranberry Oatmeal Cookies
These cranberry oatmeal cookies offer a delightful balance of sweet and tart flavors, with the crunch of oats and the pop of cranberries for a nutritious twist on a classic treat.
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened Make sure it's room temperature.
- 1 cup brown sugar, packed Use light or dark brown sugar based on preference.
- 1 cup granulated sugar
- 2 large eggs Room temperature recommended.
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour Spoon it into the measuring cup to avoid excess.
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.5 teaspoon salt
- 3 cups rolled oats Rolled oats provide the best texture.
- 1 cup dried cranberries Can soak in warm water for 10 minutes to plump.
- 0.5 cup chopped nuts (optional) Use your favorite nuts for added texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined, avoiding overmixing.
- Fold in rolled oats and dried cranberries. If using, fold in the chopped nuts.
- Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them well.
Baking
- Bake in the preheated oven for 10-12 minutes, until edges are golden but centers remain soft.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
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Notes
For chewier cookies, chill the dough for 30 minutes before baking. Experiment with different dried fruits or add-ins like chocolate chips for variety.