Cranberry Oatmeal Cookies
Cranberry oatmeal cookies offer a delightful balance of chewy texture and sweet, tart flavor, making them a wholesome take on classic cookies that can be enjoyed on any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature for better creaming.
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs Add eggs one at a time.
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 2 cups rolled oats Using rolled oats gives a chunky texture.
- 1.5 cups all-purpose flour Spoon into the measuring cup to avoid packing.
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon For flavor.
- 0.5 teaspoon salt
Mix-ins
- 1.5 cups dried cranberries Provides natural sweetness.
- 1 cup chopped walnuts or pecans (optional) Toasted for enhanced flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, mix together rolled oats, flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the dried cranberries and chopped nuts if using.
- Drop tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for 10 to 12 minutes or until lightly golden.
- Remove from the oven and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
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Notes
You can customize with different mix-ins like chocolate chips or shredded coconut. Store cookies in an airtight container to keep them fresh.