Crunchy Oatmeal Cranberry Cookies
These Crunchy Oatmeal Cranberry Cookies are perfectly crispy and crunchy inside out and loaded with sweet, tart flavors from the cranberries. You won’t be able to stop at just one cookie. Enjoy it as a dessert or as a snack throughout the day.
Servings: cookies
Ingredients
- 1/2 cup (113 gr) unsalted butter, room temperature
- 2/3 cup (85 gr) confectioners' sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 3/4 cup (90 gr) cake flour
- 3 tbsp (25 gr) cornstarch
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup (100 gr) quick cooking/instant oats
- 1/2 cup (70 gr) dried cranberries
Instructions
- Preheat the oven to 320F/160°C. Line baking sheets with parchment paper or baking mat.
- Using a hand mixer or stand mixer fitted with a paddle attachment, cream together butter and confectioners' sugar on high speed until pale and fluffy.
- Add egg yolk and vanilla. Beat the mixture until well combined.
- Sift in cake flour, cornstarch, baking powder, and salt. Beat on low speed just until combined. Don't overmix.
- Add oats and dried cranberries. Mix with a spatula until combined.
- Scoop 1 tablespoon of dough and roll into balls. Arrange the balls onto the prepared pan, leaving about 2 1/2 inch/6.5 cm of space between the cookies.
- Flatten the dough ball with a fork. Make sure the flattened dough still has at least 1 inch/2.5 cm of space between because the cookies will spread a little during baking.
- Bake the cookies for 25-30 minutes. Remove from the oven.
- Transfer the cookies immediately onto a cooling rack and cool them completely before transferring them into an airtight container.
Nutrition
Serving: 1cookie | Calories: 79kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 27mg | Potassium: 18mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 116IU | Vitamin C: 0.004mg | Calcium: 6mg | Iron: 0.2mg
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