Oatmeal Cranberry Cookies
User Reviews
5
Oatmeal Cranberry Cookies
Description
Oatmeal Cranberry Cookies use rolled oats, dried cranberries, white chocolate chips, and warm spices like cinnamon for a balanced sweet and tart flavor. The creamed butter with brown and granulated sugar provides a tender, slightly chewy bite, while the oats add heartiness and texture. The addition of vanilla and a well-balanced leavening ensures these cookies maintain a soft but structured crumb once baked. Baking until just golden brown allows the cookies to retain some softness inside while developing crisp edges.
The preparation involves mixing the sugars and softened butter to a fluffy consistency, then incorporating egg and vanilla before folding in the dry flour mixture and oats with add-ins. Spoon-sized portions spaced apart help maintain uniform baking. The cookies are finished with extra cranberries pressed on top, contributing an appealing look and bursts of tart flavor. Cooling them fully on a rack sets their shape and texture.
These cookies keep well stored at room temperature and freeze easily after solidifying on a tray. The recipe cautions against overmixing once the flour is added to prevent toughness from gluten development. They make for a nice treat that balances cranberry tartness and white chocolate sweetness with a hearty oat base.
Ingredients
- ½ cup butter at room temperature, 1 stick, unsalted
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 egg at room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups rolled oats
- ½ cup dried cranberries plus more for sprinkling on top
- ¼ cup white chocolate chips
Instructions
- Preheat the oven to 350˚F. Line two rimmed baking sheets with parchment paper.
- Add softened butter, brown sugar and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Set to medium speed and mix for 3 to 4 minutes, or until light and fluffy.
- Scrape down the sides of the bowl, then add the egg and vanilla and mix for 1-2 minutes.
- Add flour, cinnamon, baking soda and salt to the bowl and mix at low speed for 30 seconds, just until no streaks of flour remain.
- Add oats, cranberries and white chocolate and mix at low speed for about 1 minute, until evenly distributed.
- Using a 1.5 tablespoon-size spring loaded cookie scoop, scoop 12 cookies on each prepared baking sheet about 3 inches apart. Bake for about 10-12 minutes, or until the cookies are golden brown. Add a couple cranberries on top as soon as they come out of the oven.
- Let cool on the pans for 5 minutes, then transfer to a cooling rack until completely cool.
Notes
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- For longer storage, freeze cookies solid on a baking sheet before transferring to a container; they keep well up to two months and thaw at room temperature.
- Avoid overmixing once flour is added to prevent gluten from making cookies tough.
- Allow cookies to cool completely on a wire rack before storing or serving to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 101kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 25mg | 1% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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