If you’re in the mood for something cozy, sweet, and just a little bit tart, these Rustic Cranberry Oatmeal Cookies are the perfect treat. They combine the comforting flavor of oats with the zing of dried cranberries, making them a crowd-pleaser for any occasion.
Butter gives these cookies their rich flavor and chewy texture. Make sure it's unsalted so you can control the saltiness. Brown sugar adds moisture and a slight molasses flavor, while granulated sugar helps with the cookie's structure and sweetness. Eggs bind everything together, and vanilla extract enhances all the flavors. The all-purpose flour provides the structure for the cookies, and the baking soda helps them rise. A touch of ground cinnamon adds warmth, and salt balances the sweetness. Rolled oats are the star, giving the cookies a hearty texture, and dried cranberries add a delightful tartness. Optional chopped nuts bring a lovely crunch.
These cookies are wonderful on their own, but you can dress them up by serving with a scoop of vanilla ice cream. They also pair nicely with a warm mug of apple cider, especially during the fall months.
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to ensure the cookies don't stick. In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until the mixture is smooth and creamy. It should take about 2-3 minutes using a hand mixer or stand mixer.
Next, add the eggs one at a time, beating well after each addition to make sure they're fully incorporated. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. This helps to evenly distribute the baking soda and cinnamon throughout the flour.
Gradually add the dry ingredients to the creamed mixture, mixing just until combined. Be careful not to overmix, as this can make the cookies tough. Stir in the oats, cranberries, and nuts (if you’re using them) until everything is well distributed.
Using a spoon or a cookie scoop, drop spoonfuls of dough onto the prepared baking sheets. Leave about 2 inches between each cookie to allow for spreading. Bake them in the preheated oven for 12-15 minutes, or until the edges are golden brown.
Once baked, let the cookies cool on the baking sheet for about 5 minutes. This allows them to firm up a bit before you transfer them to a wire rack to cool completely.
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