Description
Delight in these classic Cranberry Oatmeal Cookies, featuring a perfect balance of chewy oats and tart dried cranberries. Softened butter and a blend of brown and granulated sugars create a rich, moist texture, while optional nuts add a satisfying crunch. These American-style cookies are ideal for holiday treats or everyday snacking, bursting with warm cinnamon notes and a hint of vanilla.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
Add-ins
- 1 cup dried cranberries
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This step is crucial for incorporating air to achieve the perfect cookie texture.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to combine thoroughly. Then mix in the vanilla extract for flavor depth.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. This ensures even distribution of leavening agents and spices.
- Mix dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined—avoid overmixing to keep cookies tender.
- Fold in oats, cranberries, and nuts: Gently fold in the rolled oats, dried cranberries, and, if using, chopped walnuts or pecans, distributing them evenly throughout the dough.
- Shape and bake: Drop rounded tablespoons of dough onto the prepared baking sheet spaced about 2 inches apart to allow spreading. Bake for 10–12 minutes until the edges turn golden and centers remain soft for chewy cookies.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preserving their ideal texture.
Notes
- For chewier cookies, slightly underbake and allow them to finish setting on the baking sheet.
- Substitute raisins or chocolate chips for the dried cranberries to customize the flavor.
- Add orange zest for a festive twist that complements the cranberries.
