Description
Chewy and slightly crunchy cookies bursting with tangy-sweet cranberries.
Ingredients
Scale
- 1 cup unsalted butter (slightly softened)
- 1 ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ¾ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp table salt
- 2 cups old-fashioned oats
- 1 ½ cups dried cranberries
Instructions
- Preheat your oven to 350℉ and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and brown sugar at high speed until light and fluffy (approximately 3-5 minutes).
- Add the eggs, one at a time, along with the vanilla extract. Mix at low speed, then increase to high until well combined and fluffy.
- Gradually add the flour, baking soda, salt, and cinnamon, mixing on low until just combined.
- Carefully fold in the oats and cranberries until incorporated.
- Scoop about 2 tablespoons of dough for each cookie and place them on the prepared baking sheet, spacing them 2-3 inches apart.
- Bake for 8-10 minutes, or until slightly golden.
- Let cool on the baking pan for 2-3 minutes, then transfer to a wire rack to cool completely.
Notes
You can substitute coconut oil for butter for a dairy-free option. Experiment with different dried fruits or chocolate chips for fun variations.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cranberry oatmeal cookies, cookie recipe, baking, dessert