Description
Oatmeal cranberry cookies are soft, chewy, and filled with hearty oats and tart-sweet dried cranberries. With warm cinnamon and a buttery base, they’re a wholesome yet indulgent treat perfect for snacks or holiday trays.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup dried cranberries
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Gradually mix in dry ingredients until just combined.
- Stir in oats and dried cranberries by hand until evenly distributed.
- Scoop tablespoon-sized portions of dough onto prepared sheets, spacing 2 inches apart.
- Bake 10–12 minutes, until edges are golden and centers soft.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill the dough for 30 minutes before baking to prevent spreading.
- Soak cranberries in warm water or juice for extra juiciness.
- Add white chocolate chips or nuts for variety.
- Make gluten-free by using certified gluten-free oats and flour blend.
- Store with a slice of bread in the container to keep cookies soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
