Homemade Cranberry Oatmeal Cookies - Easy Recipe
These cranberry oatmeal cookies combine the wholesome goodness of oats with the tartness of dried cranberries, creating a chewy, flavorful treat that is both delicious and good for you. Perfect for any time of the year, these cookies are packed with antioxidants and fiber, making them a healthier alternative to traditional sweets
Equipment
- Mixing bowls (various sizes)
- - Whisk or hand mixer
- Baking sheets or cookie trays
- Parchment paper or silicone baking mats
- - Measuring cups and spoons
- - Spatula or wooden spoon
- - Cooling rack
- Cookie scoop (optional)
- Baking scale (optional)
- Pastry cutter (optional)
Ingredients
- - 2 cups old-fashioned oats
- - 1 cup dried cranberries
- - 1 1/2 cups all-purpose flour
- - 1 cup brown sugar
- - 1/2 cup unsalted butter softened
- - 2 large eggs
- - 1 tsp baking soda
- - 1/4 tsp salt
- - 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, combine oats, flour, baking soda, and salt. Whisk until well combined.
- In a large bowl, beat butter and brown sugar together with an electric mixer or spoon until fluffy.
- Add eggs and vanilla extract to the butter-sugar mixture, and beat until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring to combine.
- Fold in dried cranberries evenly throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet. Leave about 2 inches between each cookie.
- Bake for 12-15 minutes or until the edges are golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.