5 from 158 votes
Oatmeal Cranberry Cookies
Oatmeal Cranberry Cookies combine rolled oats, dried cranberries, and white chocolate chips to create a chewy, textured cookie with a touch of sweetness and tartness. The mixture of brown and granulated sugars with cinnamon enhances the warm flavor profile. Baking results in a golden brown exterior with a tender center, ideal for a snack or dessert. This recipe involves creaming softened butter and sugars before gradually incorporating dry ingredients, ensuring a balanced texture.
Prep Time
15 mins
Cook Time
17 mins
Total Time
32 mins
Servings:
18
servings
Calories:
101 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 18 servings
Amount Per Serving
Calories 101
% 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.