Oatmeal Cranberry Cookies
These Oatmeal Cranberry Cookies are soft and chewy, perfectly spiced, dotted with juicy sweet and tangy dried cranberries. If you are not a fan of dried cranberries, use this oatmeal cookies recipe as the base for other add-ins.
Servings: cookies
Ingredients
- 1 cup (225 gr) unsalted butter, softened
- 1/2 cup (100 gr) granulated sugar
- 3/4 cup (150 gr) light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups (240 gr) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 3 cups (280 gr) quick-cooking oats
- 1 cup (140 gr) dried cranberries
Instructions
- Preheat oven to 350F/180°C. Prepare 2 baking sheets and grease or line them with parchment papers.
- Soak the dried cranberries in warm water. Set aside.
- With a hand mixer or stand mixer with a paddle attachment, cream butter, granulated sugar, and brown sugar until incorporated. Beat in eggs one at a time, then stir in vanilla.
- In a different bowl, combine all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Stir in the dry ingredient into the wet ingredient.
- Drain and dry the cranberries with a paper towel. With a spatula, stir in the oats and cranberries until incorporated.
- Chill the dough for 1 hour to prevent the cookies from spreading.
- With an ice cream scoop (about 2 tablespoons), drop the dough on prepared baking sheets, leaving 2 inches apart. You may flatten the dough ball with a fork (optional).
- Bake for 12-15 minutes or until golden brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
Soaking the dried cranberries in warm water is an optional step. This step will plump the dried cranberries, making them juicy and preventing them from getting burnt in the oven.
You can use rolled oats and quick oats for this recipe. Use rolled oats for chewier cookies, but I personally prefer using quick oats for a more uniform texture.
Nutrition
Serving: 1cookie | Calories: 169kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 138mg | Potassium: 55mg | Fiber: 1g | Sugar: 12g | Vitamin A: 210IU | Vitamin C: 0.01mg | Calcium: 23mg | Iron: 1mg
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