Cranberry Oatmeal Cookies Recipe
Cranberry oatmeal cookies are deliciously soft and cozy oatmeal cookies filled with tart and sweetened dried cranberries. These hearty oatmeal cranberry cookies have soft and chewy centers with crisp, buttery edges. Make these cranberry cookies with oats when you need a quick and easy to make holiday cookie everyone will love.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 microave safe bowl
- 2 baking sheets
- 2 sheets parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop
Ingredients
- 2¼ cups (270 g) all purpose flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 2 cups (172 g) old fashioned or rolled oats
- 1½ cups (240 g) dried sweetened cranberries
Instructions
- In a mixing bowl whisk together the flour, baking soda, ground cinnamon and salt until well combined. Set aside for now.2¼ cups (270 g) all purpose flour, 1 teaspoon ground cinnamon , ¾ teaspoon baking soda, ½ teaspoon salt
- Slice the butter into tablespoon sized pieces. Place them In a microwave safe bowl. Heat the butter in 15 second increments until the butter is softened around the edges, but not melted. This usually takes 30 seconds total if using cold butter. Transfer the softened butter into a large mixing bowl fitted with a paddle attachment.1 cup (226 g) unsalted butter, softened
- Add the light brown sugar and granulated sugar. 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.1 cup (200 g) light brown sugar, ½ cup (100 g) granulated sugar, 1 large egg, room temperature, 1 large egg yolk, room temperature, 2 teaspoons (10 ml) vanilla extract
- 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.1½ cups (240 g) dried sweetened cranberries, 2 cups (172 g) old fashioned or rolled oats
- Preheat the oven to 375 F (190 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper.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. Reshape any cookies using a biscuit or cookie cutter slightly wider than the cookie. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
- 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.
Notes
Store: Place the baked oatmeal cranberry cookies in an airtight container. Store at room temperature for up to one week. Cookies taste best when enjoyed within the first 2 - 3 days.
See Variations section of the blog post to make these cranberry oatmeal cookies with brown butter or to add nuts and white chocolate chips.
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