Cranberry Oatmeal Cookies
These Cranberry Oatmeal Cookies feature chewy rolled oats and tart dried cranberries in a buttery, vanilla-scented dough. With crisp edges and soft centers, they offer the perfect balance of wholesome heartiness and sweet-tart pleasure.
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon pure vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats not quick oats
- 1½ cups dried cranberries
- ½ cup chopped walnuts or pecans optional
- White chocolate chips optional, ½ cup for a lovely sweet contrast
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This temperature ensures perfect cookie spread and even baking.
- Cream the butter and sugars together in a large bowl using an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Don’t rush this step – proper creaming creates the foundation for perfect cookie texture.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly distributed.
- Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined. Overmixing will develop gluten and make your cookies tough.
- Fold in the oats, dried cranberries, and nuts (if using) with a wooden spoon or rubber spatula until evenly distributed throughout the dough.
- Scoop rounded tablespoons of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart. The cookies will spread while baking.
- Bake for 10-12 minutes or until the edges are golden but the centers still look slightly underdone. They’ll continue cooking on the hot baking sheet.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra soft cookies, slightly underbake them and let them finish setting on the hot baking sheet.
- The dough can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.
- You can roll the dough into a log, wrap in plastic wrap, and slice and bake as needed for fresh cookies anytime.
- For a more complex flavor, try toasting the oats or nuts before adding them to the dough.
- Orange zest (about 1 tablespoon) makes a wonderful addition that complements the cranberries beautifully.