Cranberry Oatmeal Cookies
Deliciously chewy cookies with oats and bright dried cranberries, perfect for snacks or dessert.
Ingredients
For the cookie dough
- 1 cup rolled oats (old-fashioned oats) Gives chew and structure.
- 1 cup all-purpose flour
- 1/2 cup brown sugar (packed) Adds moisture and caramel notes.
- 1/2 cup granulated sugar Helps edges crisp.
- 1/2 cup butter, softened Can substitute with coconut oil.
- 1/2 cup dried cranberries Chop larger berries for more fruit bursts.
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt Omit if using salted butter.
- 1/2 teaspoon ground cinnamon Optional but recommended.
- 1 large egg
- 1 teaspoon vanilla extract
Optional add-ins
- 1/3 cup chopped walnuts or pecans For a nuttier crunch.
- 1/2 cup white chocolate chips For a classic pairing.
- 1 teaspoon orange zest To brighten the cranberries.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter with the brown and granulated sugars until smooth and slightly fluffy.
- Beat in the egg and vanilla until fully incorporated.
- In a separate bowl, combine the rolled oats, flour, baking soda, salt, and cinnamon. Stir to distribute the leavening.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix.
- Fold in the dried cranberries until evenly distributed.
Baking
- Drop rounded tablespoonfuls onto the prepared baking sheet, spacing cookies about 2 inches apart.
- Bake for 10–12 minutes, until the edges are lightly golden and the centers are set.
- Transfer cookies to a wire rack and allow them to cool completely before serving.
Notes
Store cooled cookies in an airtight container for up to 4–5 days. These cookies are perfect served warm with butter or paired with coffee or milk.