Best Cranberry Oatmeal Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Chill
1 hr
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Total Time
27 mins
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Servings
24 cookies
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Calories
106 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Best Cranberry Oatmeal Cookies
Description
The dough begins by creaming room temperature unsalted butter with brown and granulated sugars until light, then incorporating an egg and vanilla for moisture and flavor. Old fashioned oats and all-purpose flour are stirred in to add chewiness and structure. Walnut pieces and dried cranberries provide crunch and bursts of fruity tartness throughout each cookie.
Chilling the dough for an hour before baking helps prevent spreading, so the cookies hold a thicker, fuller shape. Baking at 350°F produces cookies with golden edges and a soft center that firms slightly upon cooling. Cooling on the sheet before moving to a rack helps maintain texture.
These cookies freeze well and can be doubled easily. Variations include white chocolate chips instead of walnuts, pecans as a nut substitute, or omitting nuts entirely.
Using room temperature ingredients is important for proper mixing and texture.
Ingredients
- 1 tick butter room temperature, unsalted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg room temperature
- 1 tsp vanilla
- 1 1/2 cup old fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup walnuts chopped
- 1/2 cup dried cranberries
Instructions
- In a large bowl, mix butter, brown sugar and granulated sugar until creamy and light.
- Add in the egg and vanilla. Mix well.
- Stir in the old fashioned oatmeal and all purpose flour using a wooden spoon.
- Fold in chopped walnuts and cranberries.
- Chill the oatmeal cookie dough in the fridge for one hour.
- Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- Scoop out the cookie dough and place them on the baking sheet, leaving 2 inch space between them.
- Bake in the oven for 10-12 minutes until they're golden on the edges. The top will be soft.
- Cool on the baking sheet for ten minutes and then transfer to a cooling rack.
Notes
- Use two baking sheets when baking multiple batches to avoid warm sheets causing spreading.
- Walnuts can be swapped for pecans or omitted; add ½ cup white chocolate chips for a variation.
- All ingredients should be at room temperature unless specified for best results.
- Dried cranberries are required; fresh cannot substitute.
- Dough can be refrigerated overnight and baked later.
- Cookies freeze well for up to four months; thaw at room temperature or warm in a 200°F oven for 20–25 minutes.
- Raw dough can also be frozen for up to six months; thaw overnight in the fridge before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 5mg | 0% |
| Potassium | 35mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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