These Chewy Cranberry Oat Cookies are the perfect blend of sweet and tart, with a hint of nuttiness. Whether you're looking for a cozy treat or a snack to share, these cookies hit the spot every time.
The magic begins with unsalted butter, which gives our cookies a rich, creamy base. Using a mix of brown sugar and granulated sugar provides both sweetness and a chewy texture. The eggs act as a binding agent, bringing everything together smoothly. A splash of vanilla extract adds warmth and depth of flavor.
All-purpose flour forms the structure of our cookie, while baking soda helps them rise just a bit to give that perfect cookie shape. A pinch of salt enhances all the flavors and keeps them from being overly sweet.
Rolled oats are the heart of this recipe, providing that classic oat flavor and chewy texture. Dried cranberries bring a delightful tartness and a pop of color. Finally, chopped walnuts add a satisfying crunch and a hint of earthiness.
Pair these cookies with a glass of cold milk or a cup of herbal tea for a comforting treat. They also make a delightful addition to a holiday cookie platter, adding variety and flavor.
First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. In a large bowl, cream together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes with an electric mixer on medium speed.
Next, crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to bring out the flavor notes. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.
Fold in the oats, dried cranberries, and walnuts gently with a spatula until they're evenly distributed throughout the dough. Use a spoon or a cookie scoop to drop spoonfuls of dough onto your prepared baking sheet, leaving about 2 inches of space between each one to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers might look a bit undercooked, but they'll firm up as they cool. Transfer the cookies to a wire rack and let them cool completely, or enjoy them warm for a gooey treat!
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