Cranberry Maple Oatmeal Cookies
A delightful twist on the classic oatmeal cookie, combining the tartness of cranberries with the natural sweetness of maple syrup. Perfectly chewy and rich in flavor, these cookies are ideal for holiday treats and gift-giving.
Prep time: 15 minutesCook time: 12 minutesServes: 24
Ingredients
1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup pure maple syrup
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
1 cup dried cranberries
1/2 cup chopped walnuts
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and maple syrup until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the creamed mixture and mix until just combined.
6. Stir in the rolled oats, dried cranberries, and chopped walnuts until evenly distributed.
7. Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Storage
Store in an airtight container at room temperature for up to one week or freeze for up to three months.
Reheating
To reheat, preheat the oven to 300°F (150°C) and warm cookies for 5 minutes, or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
