Cranberry Oatmeal Cookies
These chewy, lightly spiced cookies are sweet with a hint of tart from cranberries, combining common pantry ingredients for a delicious treat.
Ingredients
Main Ingredients
- 1 cup unsalted butter (slightly softened) Use butter that is slightly softened, not melted.
- 1.5 cups brown sugar Packed brown sugar will affect the texture.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.75 cups all-purpose flour Measure flour by spooning into the cup and leveling.
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.5 teaspoon table salt
- 2 cups old fashioned oats
- 1.5 cups dried cranberries
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, add the softened butter and brown sugar. Cream them at high speed until light and fluffy, about 3–5 minutes. Scrape the sides and bottom of the bowl as needed.
- Add the eggs and vanilla extract. Beat on low, then increase to high until the mixture is light and fluffy. Scrape the bowl as needed.
- Add the flour, baking soda, cinnamon, and salt. Mix on low until just combined.
- Fold in the oats and dried cranberries by hand, mixing just enough to incorporate.
Baking
- Scoop about 2 tablespoons of dough per cookie and place them 2–3 inches apart on the prepared sheet.
- Bake on the center rack for 8–10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the pan for 2–3 minutes, then transfer to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature for up to 7 days. For freezing, layer cookies with parchment in a container for up to 2 months.