Description
Deliciously chewy cranberry oatmeal cookies that are perfect for sharing or enjoying with a cup of tea.
Ingredients
Scale
- 1 cup unsalted butter (slightly softened)
- 1 ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ¾ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp table salt
- 2 cups old-fashioned oats
- 1 ½ cups dried cranberries
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, combine butter and brown sugar. Cream at high speed for 3-5 minutes until light and fluffy.
- Add the two eggs and vanilla extract. Mix at low speed, gradually increasing to high, and whip until light and fluffy.
- Add flour, baking soda, salt, and cinnamon. Combine on low speed until fully mixed.
- Gently fold in the oats and cranberries by hand until just incorporated.
- Scoop about 2 tablespoons of dough for each cookie and place them on the prepared cookie sheet, leaving 2-3 inches between each scoop.
- Bake for 8-10 minutes or until slightly golden. Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
Notes
For a twist, consider using coconut sugar or a gluten-free flour blend. Chill the dough for 30 minutes before baking for better shape retention.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: cookies, cranberry, oatmeal, dessert, baking, sweet treat