Oatmeal Cranberry Cookies
User Reviews
4.7
Oatmeal Cranberry Cookies
Description
Oatmeal Cranberry Cookies are prepared by mixing all-purpose flour with baking soda, cinnamon, and salt to create the dry base. The dough is formed by creaming room temperature butter with light brown and granulated sugars until fluffy, then eggs and vanilla extract are blended in. The dry ingredients are incorporated gently, followed by rolled oats and sweetened dried cranberries, preserving the chewy texture and tart bursts. Baking at 350°F on parchment-lined sheets results in cookies that are lightly browned on the edges but remain soft in the middle. Cooling on the pan briefly before transferring to a wire rack helps them set without overbaking.
The cinnamon adds a warm note that complements the sweetness and tartness, while the oats lend a hearty texture that distinguishes these cookies from basic drop cookies. They are well suited for afternoon tea or to pack as a snack. Enhancing their appearance by pressing extra cranberries on top before baking can add visual appeal.
Attention to ingredient temperature is important; room temperature eggs blend more evenly into the batter. Proper measurement of flour and oats is crucial to avoid dryness. Soft brown sugar improves texture, and lining baking sheets helps prevent sticking and excessive browning.
Ingredients
- 1½ cups all-purpose flour (180g)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- 1 cup butter at room temperature (2 sticks, unsalted
- 1 cup light brown sugar 220g, packed
- ¼ cup granulated sugar (50g)
- 2 egg at room temperature, large
- 1 teaspoon vanilla extract
- 3 cups rolled oats 336g, old-fashioned
- 1½ cups Cranberry 6oz/170g bag, sweetened, dried
Instructions
- Preheat the oven to 350F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat together the butter and sugars on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until just combined after each addition. Stop to scrape down the bowl as needed. Beat in the vanilla until just combined.
- With the mixer on low, add the flour mixture until just combined. Scrape down the bowl. Beat in the oats and cranberries just until combined.
- Using a 1 1/2-inch spring-loaded scoop or spoons, scoop the dough onto the lined baking sheets, about 1 1/2-inches apart. Bake 1 tray at a time until lightly browned, about 10 to 12 minutes. Let the cookies cool on the pan for 2 minutes. Transfer to a wire rack to cool completely.
Notes
- Use room temperature eggs to ensure even mixing and smoother batter consistency.
- Measure flour and oats by weight or loosen before measuring to avoid dense cookies.
- Press extra dried cranberries on top of dough balls before baking for better appearance.
- Use soft brown sugar for moisture; if hardened, rehydrate by brief warming or sealing with a damp cloth.
- Line baking sheets with parchment paper to prevent sticking and avoid overly browned bottoms.
- Remove cookies from oven when centers are still slightly soft to prevent overbaking as they firm while cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 85mg | 4% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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