Get ready to elevate your cookie game with these Cranberry Oatmeal Cookies. They're the perfect blend of chewy, sweet, and just the right hint of tang from the cranberries. Perfect for holiday gatherings or a cozy afternoon snack.
Butter is the base of our cookie dough, giving it richness and a tender texture. Make sure it's softened to blend well with the sugars.
Brown sugar not only sweetens the cookies but also adds a bit of moisture and chewiness thanks to its molasses content.
Granulated sugar helps to balance the sweetness and contributes to the crisp edges.
Eggs work as binders, holding everything together while adding a bit of lift and fluffiness.
Vanilla extract enhances the overall flavor, giving a warm note that pairs perfectly with the cinnamon.
All-purpose flour forms the structure of the cookie, so measure it properly to avoid overly dense cookies.
Baking soda acts as a leavening agent, ensuring your cookies bake up nice and soft.
Ground cinnamon adds warmth and a hint of spice that complements the sweetness of the cranberries.
Salt enhances all the flavors, balancing the sweetness and bringing out the cinnamon's warmth.
Old-fashioned oats give the cookies a hearty, chewy texture while adding a bit of nutrition.
Dried cranberries offer a tart contrast to the sweet cookie base, making each bite interesting and flavorful.
These cookies are delightful on their own, but for an extra treat, serve them with a scoop of vanilla ice cream. They also pair well with a warm cup of chai tea, where the spices complement the cinnamon in the cookies beautifully.
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This prep step ensures your cookies bake evenly without sticking.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes of mixing. Add the eggs one at a time, beating well after each addition to ensure they're fully incorporated. Stir in the vanilla extract for that lovely aroma.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. This ensures the dry ingredients are well combined before they meet the wet mixture. Gradually add these dry ingredients to your wet mixture, mixing just until everything's combined. Overmixing can lead to tougher cookies, so keep it gentle.
Fold in the oats and dried cranberries. Make sure they're evenly distributed throughout the dough so each cookie has a good mix of oats and cranberries.
Drop tablespoonfuls of dough onto your prepared baking sheet, spacing them about 2 inches apart. This gives them room to spread as they bake.
Bake for 10-12 minutes, or until the edges are golden brown. Remember, cookies continue to cook on the sheet after you remove them from the oven. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.