cranberry oatmeal cookies

Soft Chewy Oatmeal Cookies with sweetened dried cranberries

Cranberry Oatmeal Cookies

Butter

+ 2 Tablespoons Brown Sugar

Sugar

Eggs

Vanilla

Flour

Rolled Oats

Cornstarch

Baking Soda

Salt

Sweetened Dried Cranberries ((such as Craisins))

Preheat oven to 365 degrees. In a large mixing bowl, cream butter, brown sugar, and sugar for 4 minutes or until light and fluffy. Scrape the sides of the bowl halfway through to ensure even mixing.

Add eggs and vanilla and cream for 1 minute longer.

Stir in flour, rolled oats, cornstarch, baking soda, and salt. Fold in dried cranberries.

Drop onto a light-colored baking sheet. Bake for 9-11 minutes or until edges starts to turn a light golden color. Don&#x27;t overbake.

These Cranberry Oatmeal Cookies are a perfect marriage of tangy cranberries and hearty oats, wrapped up in a cookie that’s crispy on the edges and wonderfully chewy in the middle.

Chewy Cranberry Oatmeal Cookies with Walnuts

all-purpose flour

baking soda

cinnamon

nutmeg

butter

dark brown sugar (packed)

sugar

eggs

vanilla extract

oats

cranberries

walnuts

Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside.

In a large bowl, stir together the flour, baking soda, cinnamon, and nutmeg until combined.

In the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, whip the butter with the brown sugar and granulated sugar for 2 minutes until well combined.

Add the eggs one at a time, letting the first one mix in fully before adding the mix. Stir in the vanilla.

Add the flour mixer and mix until just combined; scrape down the sides.

Add the oats and mix until combined.

Add the cranberries and walnuts and mix until well combined, but try not to overmix.

Using a 1.5-tablespoon cookie scoop, add scoops of the cookie dough onto the prepared sheet trays about 2 inches apart.

Bake for 11-13 minutes until the cookies are lightly golden brown along the edges and the tops appear dry.

Allow the cookies to cool for 10 minutes on the sheet tray before transferring to a wire rack to cool completely.

My cranberry oatmeal cookies are soft and chewy, with a hint of molasses, taking this easy to make cookie to a new level of deliciousness.

unsalted butter (slightly softened)

brown sugar

tsp vanilla extract

tsp baking soda

½ tsp table salt

old fashioned oats

Preheat your oven to 350℉ and line a baking sheet with parchment paper.

Add the butter and sugar to a large bowl and cream the butter at high speed until light and fluffy (3-5 minutes)Scraping down the sides and bottom of the bowl as needed.*Be careful not to let the butter get too warm, it should just be slightly softened so it whips with the sugar.  If it&#39;s too warm, the cookies will spread out and not rise.

Add the eggs and vanilla extract to the creamed mixture and whip at low speed increasing to high and mix until light and fluffy.Scraping down the bottom and sides of the bowl as needed.

Add the flour, baking soda, salt, and cinnamon to the mixture and mix on low until fully combined.

Fold the oats and cranberries into the mixture by hand, mixing just enough to incorporate.

Scoop about 2 tablespoons of dough for each cookie and place them on the prepared cookie sheet, 2-3 inches apart.

Place the cookie sheet on the center rack of the preheated oven and bake for 8-10 minutes or until slightly golden.Repeat the process until all of the cookie dough has been used. Keep the cookie dough refrigerated while waiting to bake.

Let the cookies cool on the pan for 2-3 minutes then carefully move them to a wire rack to finish cooling.Store the cookies in an airtight container at room temperature for up to 7 days.

Delicious, soft and chewy cookie with crispy edges. Making another double batch, exactly as recipe calls for. Thank you for sharing this recipe.

I did not have electric mixer.  I searched the comments and did not see anyone who had to do this manually. It went well.  Creaming the sugar and room temp butter(not soft and drippy...firm room temp that required creaming with a wooden spoon) to a whipped, fluffy consistency took about 5-10 minutes. My arm needed to shake off the burn every now and again. Cooking time was a little longer than 10 minutes. maybe it's my oven, maybe it was the manual process. 11-12 was perfect for me. 8-10 felt undercooked. So good. So so good. Worth the pain.

Great recipe. I used King Arthur gluten free flour and bobs gf old fashioned oats. I also didn’t have enough dried cranberries so I added dried cherries too.  These were amazing and not too sweet. Will be making them all the time now.

These are my husband's new favorite cookie. He loves them so much, I have to hide them or he will eat the whole batch in one day! Chewy and delicious 😋

These are so good.  They're chewy and taste even better the next day. Thanks!

So good! My family loves these cookies! I have to make a double batch and freeze them in scoops so they are always on hand when the craving hits for them. Thanks for the recipe, it’s the best!

These taste delicious I only added the cranraisin. I will definitely make these again and try adding the white chocolate.

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