Who doesn’t love a delicious cookie, especially when it’s chewy, sweet, and filled with a tangy burst of cranberries?
Cranberry oatmeal cookies are the perfect treat for any occasion, whether it’s a family gathering, a holiday celebration, or just a simple tea-time snack.
These cookies combine the wholesome goodness of oats with the delightful tartness of dried cranberries, creating a balance of flavors and textures that’s irresistible.
Plus, they’re easy to make, meaning you can whip up a batch in no time.
Let’s dive into the recipe and make these mouth-watering cookies!
Cranberry Oatmeal Cookie
Chewy, tangy, and satisfying, these cranberry oatmeal cookies are a delightful treat for any occasion! 🍪
Ingredients
- 1 1/2 cups All-purpose flour
- 1 1/2 cups Dried cranberries (craisins)
- 3 cups Old fashioned whole rolled oats
- 2 sticks of Unsalted butter
- 1 cup Brown sugar
- 1/2 cup White sugar
- 1 teaspoon Vanilla extract
- 2 Large eggs
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking soda
- 1/2 teaspoon Table salt
Instructions
1. Gather Ingredients and Preheat Oven: Collect all your ingredients and preheat your oven to 350°F (175°C).
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. If you are using a stand mixer, use it with a paddle attachment at high speed for 3-5 minutes. This step incorporates air into the butter, ensuring the cookies are light and chewy.
3. Add Eggs and Vanilla to the mix: Beat in the eggs one at a time, making sure to mix well after each addition, and stir in the vanilla extract to enhance the flavor. Make sure to stir the mix at a slow pace. Increase the speed once the mixture is light and fluffy.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt. You can directly combine the dry and wet ingredients, but I prefer to mix the dry ingredients separately before adding them to the wet mix.
5. Mix Wet and Dry Ingredients: Gradually add the dry ingredients mix to the wet mixture, mixing until the ingredients are fully combined.
6. Fold in Oats and Cranberries: Now add oats and cranberries to the mix. Gently fold in the oats and dried cranberries, ensuring they are evenly distributed throughout the dough. Be careful not to over-mix, as this can make the cookies tough.
7. Drop Dough onto Baking Sheets: Drop spoonfuls of dough onto cookie sheets with parchment paper lining, spacing them about 2 inches apart.
8. Bake: Bake in the preheated oven for 7-10 minutes. The edges should be golden brown, but the centers should remain soft.
9. Cool Cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy your delicious cookies!
FAQs
Q1: Can I use fresh cranberries instead of dried cranberries?
Using fresh cranberries might alter the texture and moisture content of the cookies. Dried cranberries are recommended for the best results.
Q2: Can I substitute butter with margarine or oil?
While you can substitute with margarine, the texture and flavor may change. Butter provides a rich flavor and perfect texture for these cookies.
Q3: How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week. You can also freeze them in an air tight container for up to three months.
Q4: Can I add nuts to this recipe?
Yes, you can add chopped nuts like walnuts or pecans for extra crunch and flavor. About 1/2 to 1 cup should suffice.
Q5: What can I use if I don’t have cinnamon?
If you don’t have cinnamon, you can omit it or substitute it with nutmeg or allspice for a different flavor profile.
