Oatmeal Cranberry Cookies
User Reviews
5
Oatmeal Cranberry Cookies
Description
This recipe blends creamed butter and sugars with eggs and vanilla to create a moist cookie base, mixed with a flour blend seasoned with cinnamon, baking soda, and salt. The addition of quick cook oats provides a chewy bite, while dried cranberries add tart fruitiness and white chocolate chips contribute sweet creaminess. Baking at a moderate temperature yields cookies with lightly crisp edges and soft centers.
The balance of dark brown sugar and granulated sugar contributes to a rich, caramel-like flavor and proper spread. Cinnamon enhances warmth but remains subtle. The dough can be chilled before baking to concentrate flavors and improve texture, though it bakes well immediately. Cooling on sheets before transferring prevents breakage and ensures the right final texture.
These cookies keep well stored at room temperature in airtight containers for several days, maintaining freshness. They are suited for dessert, snacks, or sharing during holidays and gatherings, offering a blend of flavors and textures in a classic oatmeal cookie form.
Ingredients
- 1 cup butter softened
- 1 cup brown sugar dark or light, though this is a great one for dark, packed
- 1/2 cup granulated sugar
- 2 egg
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon cinnamon If you like a stronger cinnamon flavor, use a full teaspoon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups oats quick cook
- 1 cup white chocolate chips
- 1 cup dried cranberries such as Craisins
Instructions
- Preheat oven to 325 degrees F.
- In a large bowl, cream together butter and sugars until light and fluffy, at least 2-3 minutes, using a stand mixer or electric mixer.
- Beat in eggs and vanilla. Mix until well combined.
- In a separate bowl, combine flour, baking soda, salt, cinnamon and oats. Stir until well mixed.
- Combine the dry mixture, with the wet mixture, and stir until just combined. Fold in white chocolate chips and dried cranberries.
- Line baking sheets with parchment paper or a silicone baking mat. Using a large cookie scoop, drop scoopfuls of dough onto baking sheet, at least 2" apart.
- Bake for approximately 10 minutes, remove from oven and allow cookies to cool on sheets for at least five minutes or longer. Transfer to a wire rack to allow to cool completely. Store in an airtight container. Enjoy!
Notes
- Chilling cookie dough for at least one hour before baking enhances flavor and texture, but baking immediately also works well.
- Store baked cookies in an airtight container at room temperature for up to 4-5 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 113mg | 5% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 172IU | 3% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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