Cranberry Oatmeal Cookies
Dive into the delightful world of cranberry oatmeal cookies! This recipe combines the chewy texture of oatmeal with the tartness of cranberries, making a perfect treat for any occasion.
Equipment
- Baking Sheets
- Electric mixer
- Large Bowl
- Wire rack
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups rolled oats
- 1 cup dried cranberries
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Use an electric mixer for best results.
- Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined. Be careful not to overmix the batter.
- Stir in the rolled oats, dried cranberries, and chopped nuts (if using). Ensure that all ingredients are evenly distributed throughout the dough.
- Drop by rounded tablespoons onto ungreased baking sheets. Leave some space between each cookie to allow for spreading.
- Bake for 10-12 minutes, or until the edges are golden brown. Keep a close eye on them to prevent burning.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Tips for the Best Cranberry Oatmeal Cookies:
- Use room temperature butter for easier creaming.
- Don't overmix the dough.
- Use high-quality dried cranberries for the best flavor.
- For chewier cookies, use quick-cooking oats instead of rolled oats.
- Add a pinch of nutmeg for an extra layer of warmth.