Cranberry Oatmeal Cookies

These Cranberry Oatmeal Cookies are the perfect addition to your cookie tray. Packed with chewy oats, tart cranberries, and a touch of sweetness, they’re not only delicious but also easy to make.

Course Dessert, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 144

Author Lily Ernst

Ingredients

1 cup (226 g) unsalted butter, softened
1 cup (200 g) lightly packed brown sugar
½ cup (100 g) granulated sugar
2 large eggs
2 tsp vanilla extract
2¼ cups (270 g) all-purpose flour
1 tsp ground cinnamon
¾ tsp baking soda
½ tsp salt
2 cups (180 g) old-fashioned or rolled oats
1½ cups (180 g) dried sweetened cranberries

Instructions

Preheat oven to 350F and line 3 cookie sheets with parchment paper or silicone baking mats.
Using an electric mixer or stand mixer with paddle attachment, cream the butter and sugars together for about 2 minutes until well combined.
1 cup (226 g) unsalted butter, softened, 1 cup (200 g) lightly packed brown sugar, ½ cup (100 g) granulated sugar
Mix in the eggs, one at a time, mixing well in between, then add in the vanilla.
2 large eggs, 2 tsp vanilla extract
In a separate bowl, toss together the flour, cinnamon, baking soda, and salt. Slowly add to the wet ingredients, mixing on low speed.
2¼ cups (270 g) all-purpose flour, 1 tsp ground cinnamon, ¾ tsp baking soda, ½ tsp salt
Fold in the rolled oats and dried cranberries until just combined. Using a medium cookie scoop or tablespoon, drop the cookie dough 2" apart on the prepared baking sheet.
2 cups (180 g) old-fashioned or rolled oats, 1½ cups (180 g) dried sweetened cranberries
Bake for about 10 minutes or until the edges are golden brown. The middle of the cookies might still look wet. Let cool on the baking sheets for the cookies to firm up.

Notes

Leftovers can be stored in an airtight container at room temperature for up to 5 days.

Nutrition