Cranberry Oatmeal Cookies
Cranberry oatmeal cookies combine the wholesome goodness of oats with the tangy brightness of cranberries, creating a delicious and satisfying treat for any time of day.
Ingredients
Batter Ingredients
- 1 cup unsalted butter, softened Use room temperature butter for better mixing.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs Use room temperature.
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour For a healthier option, consider whole wheat flour.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats Use rolled oats for better texture.
- 1 cup dried cranberries
- 1/2 cup chopped nuts (optional) Walnuts, pecans, or almonds work well.
- 1/2 teaspoon ground cinnamon (optional) Adds warmth to the flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, combine the flour, baking soda, salt, and ground cinnamon if using. Gradually add this dry mixture to the wet mixture, stirring until well blended.
- Fold in the rolled oats, dried cranberries, and nuts if desired, ensuring everything is evenly distributed.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, leaving space between each cookie.
Baking
- Bake in the preheated oven for about 10-12 minutes or until the edges turn golden brown. The centers may look slightly underbaked but will continue to cook as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, chill the dough for at least 30 minutes before baking. Store cooled cookies in an airtight container at room temperature for up to a week or freeze them for up to three months.