Homemade Oatmeal Cranberry Cookies
These oatmeal cranberry cookies are super soft and chewy. They are loaded with dry cranberries, walnuts and topped with a white chocolate drizzle. Perfect for anytime of the year and everyone will love them too!
There’s nothing like the smell of freshly baked cookies wafting through the kitchen. And these oatmeal cranberry cookies are sure to delight your taste buds and fill your home with the sweet, delicious smell of fresh baked cookies.
These oatmeal cranberry cookies are a classic combination of two favorite flavors – oatmeal and cranberries. Using oats as a base adds a subtle nutty flavor, while the addition of dried cranberries helps to balance out the sweetness of the cookie dough. The result is an incredibly flavorful treat that’s sure to be a hit with everyone who tries them!
The best part about this recipe is that it can be adapted to suit any taste preferences. For example, if you don’t like cranberries, you can easily substitute in any other type of dried fruit such as raisins or apricots.
To ensure that your cookies turn out perfectly every time, it’s important to remember not to overmix the dough once all of the ingredients have been added together. Overmixing will cause the gluten in the flour to become overly activated, resulting in tough and chewy cookies instead of soft and fluffy ones! Finally, make sure that you don’t forget to add in those delicious little bits of dried cranberry before baking – they add just enough tartness and texture that’ll make these oatmeal cranberry cookies truly irresistible!
If you’re looking for a quick and easy treat that’s full of flavor, look no further than these oatmeal cranberry cookies! They’re incredibly simple to make, but packed with delicious ingredients that’ll leave your taste buds wanting more. So why not give them a try tonight? We guarantee they won’t disappoint!
Oatmeal Cranberry Cookie Recipe
INGREDIENTS
- 1 cup unsalted butter, at room temperature, softened
- 1 cup brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 2/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 1/4 cups rolled oats
- 1 cup dry cranberries
- 1/2 cup chopped walnuts
- Optional: 1/3 cup white chocolate chips, for drizzle
Prep Time: 25 minutes | Chilling Time: 1 hour | Baking Time: 10-12 minutes
INSTRUCTIONS
- In a large bowl, mix the softened butter with brown sugar until very creamy. This is an essential step for the cookies to remain soft; you’ll need about 5 minutes to achieve the desired texture. Then add one egg at a time and whisk well after each addition. At last, add the vanilla extract and mix until well combined.
- In a different bowl, combine oats, flour, cinnamon, baking soda, and salt.
- Add the dry ingredients with the butter mixture and stir to combine.
- Fold in cranberries and chopped walnuts and stir until combined.
- Cover the dough and refrigerate it for one hour. (If you’re going to leave it for more than one hour, is good to pre-scoop the cookies to have them ready to bake).
- When you’re ready to bake, preheat the oven to 350 degrees.
- Scoop the dough using a 1 1/2 tablespoons cookie scoop and lightly flatten the top of each cookie on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the cookies are set and slightly brown in the edges but still soft in the center.
- Allow the cookies 10 minutes to cool before transferring them to the wire rack, or they might break.
Optional: drizzle your cookies with melted white chocolate.
Tips
- Store these cookies in a sealed bag or airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. While in the fridge they will harden a bit, but they’ll remain moist, you can reheat them in the oven for a crunchy bite.
Homemade Cranberry Oatmeal Cookies Nutrition
Serves 25 cookies (1 cookie)
Be sure to pin this oatmeal cookie recipe for later and print the recipe below.
Oatmeal Cranberry Cookies
Ingredients
- 1 cup unsalted butter at room temperature, softened
- 1 cup brown sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 2/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 1/4 cups rolled oats
- 1 cup dry cranberries
- 1/2 cup chopped walnuts
- Optional: 1/3 cup white chocolate chips for drizzle
Instructions
- In a large bowl, mix the softened butter with brown sugar until very creamy. This is an essential step for the cookies to remain soft; you’ll need about 5 minutes to achieve the desired texture. Then add one egg at a time and whisk well after each addition. At last, add the vanilla extract and mix until well combined.
- In a different bowl, combine oats, flour, cinnamon, baking soda, and salt.
- Add the dry ingredients with the butter mixture and stir to combine.
- Fold in cranberries and chopped walnuts and stir until combined.
- Cover the dough and refrigerate it for one hour. (If you’re going to leave it for more than one hour, is good to pre-scoop the cookies to have them ready to bake).
- When you’re ready to bake, preheat the oven to 350 degrees.
- Scoop the dough using a 1 1/2 tablespoons ice cream scoop and lightly flatten the top of each cookie.
- Bake for 10-12 minutes or until the cookies are set and slightly brown in the edges but still soft in the center.
- Allow the cookies 10 minutes to cool before transferring them to the cooling rack, or they might break.
- Optional: drizzle your cookies with melted white chocolate.
Notes
Nutrition
Nutrition facts are provided as a courtesy.
