Cranberry oatmeal cookies are soft and cozy oatmeal cookies filled with tart and sweetened dried cranberries. These oatmeal cranberry cookies have chewy centers with crisp edges.
Mix the butter and sugars on medium speed for 2 - 3 minutes or until the butter and sugars are well combined. On low, cream in the egg, egg yolk and vanilla extract until smooth and well combined.
With the mixer on low, add the dry ingredients into the wet a little at a time. Mix until just combined. Gently fold in the oats and dried cranberries until well combined. Cover the cookie dough and transfer to the fridge to chill for 30 minutes - 2 hours.
Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the oatmeal and cranberry cookie dough into balls and place them onto the lined baking sheet about 3 inches (8 cm) apart.
Bake the oat cranberry cookies at 375 F (190 C) for 10 - 12 minutes or until the edges of the cookies are set and are a light golden brown. The center of the cookies will be slightly puffed up.
Cool the chewy cranberry and oatmeal cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.