These Spiced Cranberry Oatmeal Raisin Cookies are a delightful twist on the classic oatmeal raisin cookie. With a medley of warm spices and a mix of dried fruits, they capture the essence of cozy autumn flavors in every bite. Perfect for holiday gatherings or a comforting snack on a chilly day.
Butter is the base of the cookie, providing richness and a tender texture. Brown sugar adds moisture and a subtle molasses flavor, while granulated sugar gives a crisp edge. Eggs bind everything together and add structure. Vanilla extract enhances all the flavors with a hint of sweetness.
All-purpose flour forms the bulk of the dough, while baking soda helps the cookies rise slightly. The trio of cinnamon, nutmeg, and ginger brings warmth and spice, and salt balances the sweetness. Old-fashioned oats add texture and heartiness. Raisins and dried cranberries provide bursts of sweetness and tartness, and walnuts add a pleasing crunch.
These cookies pair wonderfully with a hot cup of spiced tea or a glass of cold milk. For a festive touch, serve them alongside a cheese platter with brie or camembert, which complements the sweetness of the dried fruit.
First, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper, which makes cleanup a breeze. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This usually takes about 3 minutes with an electric mixer on medium speed. Next, beat in the eggs one at a time, making sure each is well incorporated before adding the next, and then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. This ensures that the spices are evenly distributed throughout the dough. Gradually add the dry ingredients to the creamed mixture, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.
Now, stir in the oats, raisins, cranberries, and walnuts until they are evenly distributed throughout the dough. Using a tablespoon or a small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
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