Cranberry Oatmeal Cookies: The Ultimate Cookie Recipe
Introduction to Cranberry Oatmeal Cookies
Cranberry oatmeal cookies are a delightful treat that combine the wholesome goodness of oats with the tart sweetness of dried cranberries. Not only are they a perfect snack for any time of day, but they also make a great dessert. These cookies are chewy, flavorful, and can be enjoyed by everyone in the family. Whether you’re baking for a special occasion or simply to satisfy your sweet tooth, this recipe will not disappoint!
A Personal Story Behind My Cranberry Oatmeal Cookies Journey
Growing up, my grandmother often baked cookies on the weekends. One of my fondest memories is the aroma of fresh cookies wafting through her kitchen, especially when she made her cranberry oatmeal cookies. It was a family favorite, and we would all gather around to enjoy them fresh out of the oven. Over the years, I’ve made this recipe my own, and it still brings back those warm, happy memories each time I bake them.
What Makes This Cranberry Oatmeal Cookies Recipe Special?
What sets this recipe apart is its balance of flavors and textures. The combination of chewy oats and sweet, tangy cranberries creates a cookie that is not only delicious but also comforting. The addition of cinnamon gives these cookies a warm, inviting flavor, making them perfect for sharing during the holiday season or enjoying with a cup of tea. Plus, they are incredibly easy to make, which is always a bonus!
The Full Cranberry Oatmeal Cookies Recipe
Ingredients
- 1 cup (230g) unsalted butter, slightly softened
- 1 ½ cups (300g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon table salt
- 2 cups (180g) old-fashioned oats
- 1 ½ cups (180g) dried cranberries
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze!
- In a large bowl, cream the slightly softened butter and brown sugar on high speed until light and fluffy, about 3-5 minutes. Make sure to scrape down the sides and bottom of the bowl as needed. Be cautious not to let the butter get too warm.
- Add the eggs and vanilla extract to the creamed mixture. Whip at low speed, then increase to high until light and fluffy. Scrape down the bottom and sides of the bowl as needed.
- Mix in the flour, baking soda, salt, and cinnamon on low speed until fully combined. This will help prevent flour from flying everywhere!
- Gently fold in the oats and cranberries by hand, mixing just enough to incorporate. Overmixing may lead to tougher cookies.
- Scoop about 2 tablespoons of dough for each cookie onto the prepared cookie sheet, spacing them 2-3 inches apart to allow for spreading during baking.
- Bake on the center rack of the preheated oven for 8-10 minutes or until slightly golden. Keep an eye on them to avoid overbaking. Repeat until all the cookie dough is used, keeping the dough refrigerated between batches to maintain firmness.
- Let the cookies cool on the pan for 2-3 minutes, then transfer them carefully to a wire rack to finish cooling. This helps them set properly.
- Store the cookies in an airtight container at room temperature for up to 7 days. They may disappear quickly, so enjoy!
Serving Suggestions and Variations for Cranberry Oatmeal Cookies
These cookies can be enjoyed on their own, but here are some serving suggestions: pair them with a glass of milk or a warm cup of coffee for a delightful afternoon treat. You can also sprinkle some powdered sugar on top for a festive touch.
If you want to mix things up, consider adding chopped nuts, like walnuts or pecans, for added crunch. White chocolate chips can also be a delicious addition to enhance the sweetness and creaminess of the cookies. For a chewier cookie, you can slightly underbake them; they will continue to firm up as they cool.
Frequently Asked Questions About Cranberry Oatmeal Cookies
Can I use fresh cranberries instead of dried?
While fresh cranberries can be used, they will add more moisture and a tart flavor. Dried cranberries are recommended for the best texture and sweetness.
How do I store leftover cookies?
Store the cookies in an airtight container at room temperature. They can last up to a week, but they are best enjoyed fresh!
Can I freeze these cookies?
Absolutely! You can freeze the cookie dough before baking or freeze baked cookies. Just make sure to store them in an airtight container or freezer bag. Thaw at room temperature before enjoying.
What can I substitute for butter?
If you’re looking for a dairy-free option, coconut oil or a vegan butter alternative can be used instead of regular butter.
Can I add other ingredients?
Yes! Feel free to customize your cookies with your favorite mix-ins, such as chocolate chips or other dried fruits. Just be mindful of the overall balance of the ingredients.
Cranberry Oatmeal Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter, slightly softened
- 1.5 cups brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.5 teaspoon table salt
- 2 cups old-fashioned oats
- 1.5 cups dried cranberries
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the slightly softened butter and brown sugar on high speed until light and fluffy, about 3-5 minutes.
- Add the eggs and vanilla extract to the creamed mixture.
- Mix in the flour, baking soda, salt, and cinnamon on low speed until fully combined.
- Gently fold in the oats and cranberries by hand.
- Scoop about 2 tablespoons of dough for each cookie onto the prepared cookie sheet.
- Bake on the center rack for 8-10 minutes or until slightly golden.
- Let the cookies cool on the pan for 2-3 minutes, then transfer them to a wire rack.
- Store the cookies in an airtight container at room temperature for up to 7 days.