Cranberry Oatmeal Cookies
Deliciously chewy cranberry oatmeal cookies perfect for any occasion.
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.
Notes
For a chewier cookie, slightly underbake them. You can also add chopped nuts or white chocolate chips for extra flavor and texture.