Cranberry Oatmeal Cookies
User Reviews
5
Cranberry Oatmeal Cookies
Description
This cookie recipe starts by creaming room-temperature butter with brown and granulated sugar until light and fluffy, providing structure and moisture. Eggs and vanilla are incorporated to bind and flavor the dough. The dry ingredients include flour, rolled oats, cornstarch to add tenderness, baking soda to leaven, and salt for balance.
Dried cranberries fold in, offering chewy bursts of tangy sweetness. The dough is portioned onto baking sheets and baked at 365°F for 9 to 11 minutes until the edges turn lightly golden, ensuring a soft center remains. The result is a cookie rich in texture with firm oats and moist cranberries throughout.
This recipe is suitable for batch baking and everyday snacking. Freshly baked cookies can be cooled and stored for several days.
Ingredients
- 1 cup butter (cut into cubes)
- 1 cup + 2 Tablespoons brown sugar
- 2/3 cup sugar
- 2 large egg
- 1 teaspoon vanilla
- 2 1/4 cup flour
- 1 1/2 cup rolled oats
- 1/2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups Cranberry such as Craisins, sweetened, dried
Instructions
- Preheat oven to 365 degrees. In a large mixing bowl, cream butter, brown sugar, and sugar for 4 minutes or until light and fluffy. Scrape the sides of the bowl halfway through to ensure even mixing.
- Add eggs and vanilla and cream for 1 minute longer.
- Stir in flour, rolled oats, cornstarch, baking soda, and salt. Fold in dried cranberries.
- Drop onto a light-colored baking sheet. Bake for 9-11 minutes or until edges starts to turn a light golden color. Don't overbake.
Notes
- To soften dried cranberries, soak them in hot water for 5-10 minutes, then drain and pat dry before adding to the dough.
User Reviews
Overall Rating
5
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