Cranberry Maple Oatmeal Cookies

Name: Cranberry Maple Oatmeal Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 servings
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

🕒 Prep: 15 min

🔥 Cook: 12 min

🍽 Serves: 24

★★★★★

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These Cranberry Maple Oatmeal Cookies are everything you crave in a cozy, homemade treat. With the perfect blend of chewy oats, tart cranberries, and a hint of maple sweetness, they're ideal for autumn days or holiday gatherings. Plus, they’re a breeze to whip up!

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Ingredients for Cranberry Maple Oatmeal Cookies

Butter serves as the foundation, providing richness and a tender texture. Brown sugar adds a deep, molasses-like sweetness, while pure maple syrup offers a unique, natural flavor that sets these cookies apart. Eggs bind the ingredients together, and vanilla extract enhances the overall aroma. In the dry mix, flour forms the structure, with baking powder and baking soda ensuring just the right amount of lift. A pinch of salt balances the sweetness. Rolled oats provide that classic chewiness, and finally, dried cranberries and chopped walnuts add a burst of tartness and crunch.

Tips & Tricks

To soften butter quickly, cut it into small cubes and let it sit at room temperature for about 15 minutes.
For an extra burst of flavor, try toasting the walnuts before adding them to the dough.
If you prefer a chewier cookie, reduce the baking time slightly and allow them to finish setting on the baking sheet.

Serving Suggestions

These cookies pair beautifully with a tall glass of cold milk or a warm cup of chai tea. For a festive touch during the holidays, serve them alongside a spread of mixed nuts and fresh fruits.

Frequently Asked Questions

Can I use quick oats instead of rolled oats?: Yes, but the texture will be slightly different. Rolled oats provide a chewier texture which is preferred for these cookies.
What can I use instead of walnuts?: Pecans or almonds work well as a substitute, offering a similar crunch and flavor.
How should I store these cookies?: Keep them in an airtight container at room temperature for up to a week, or freeze for longer storage.

Cranberry Maple Oatmeal Cookies Recipe Walkthrough

First, preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper. This ensures your cookies won't stick and makes cleanup a breeze.

In a large mixing bowl, cream together the softened butter, brown sugar, and maple syrup. You're aiming for a light, fluffy texture which helps the cookies bake evenly and rise nicely.

Add the eggs one at a time, mixing well after each addition. This helps the eggs incorporate smoothly. Stir in the vanilla extract, which adds a beautiful depth of flavor.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures that the leavening agents are evenly distributed throughout the dough.

Gradually add the dry ingredients to your creamed mixture. Mix until just combined — overmixing can lead to tough cookies.

Now, gently fold in the oats, dried cranberries, and chopped walnuts until they're evenly distributed throughout the dough. This ensures each cookie gets a nice mix of flavors.

Drop rounded tablespoonfuls of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown and the centers have set. Let them cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Why You'll Love This Recipe

Perfect balance of sweet and tart with a touch of crunch.
Simple ingredients that you likely already have in your pantry.
Great for making ahead and freezing for later enjoyment.
A delightful twist on the classic oatmeal cookie.

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

Step-by-step 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.

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