Some days call for a cookie that’s both hearty and a little bit fancy. That’s where these oatmeal cranberry cookies come in, blending the wholesome goodness of oats with the tart pop of cranberries for a treat that’s as satisfying as it is delicious.
Why This Recipe Works
- The combination of chewy oats and tangy cranberries creates a perfect balance of textures and flavors.
- Using brown sugar adds a deep, molasses-like sweetness that complements the tartness of the cranberries.
- A hint of cinnamon brings warmth and complexity to each bite.
- The cookies are easy to make with simple, pantry-staple ingredients.
- They’re versatile, allowing for numerous variations to suit any taste.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups old-fashioned oats
- 1 cup dried cranberries
Equipment Needed
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire rack
Instructions
Preheat and Prep
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking. This little step saves you from the heartbreak of cookies that won’t let go.
Cream the Butter and Sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This usually takes about 3 minutes with an electric mixer. The fluffier your mixture, the lighter your cookies will be.
Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. This is where your cookies start to get their rich flavor, so don’t rush it.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add this to the wet ingredients, mixing just until combined. Overmixing can lead to tough cookies, and nobody wants that.
Fold in Oats and Cranberries
Gently stir in the oats and dried cranberries until evenly distributed throughout the dough. The dough will be thick, but that’s exactly what you want for these hearty cookies.
Bake to Perfection
Drop dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips and Tricks
For cookies that are uniformly sized, use a cookie scoop. If you prefer a crisper cookie, bake for an additional 1-2 minutes. For extra chewy cookies, slightly underbake them. Toasting the oats beforehand can add a deeper flavor. If your dough is too sticky, chilling it for 30 minutes can make it easier to handle. Always let your cookies cool on the baking sheet for a few minutes to set before moving them.
Recipe Variations
- Swap cranberries for raisins or chocolate chips for a different flavor profile.
- Add a half cup of chopped nuts for extra crunch.
- For a tropical twist, use dried pineapple and coconut instead of cranberries.
- Incorporate white chocolate chips for a sweeter cookie.
- Use gluten-free flour and oats to make this recipe gluten-free.
Frequently Asked Questions
Can I use quick oats instead of old-fashioned oats?
Yes, you can use quick oats, but the texture of your cookies will be slightly different. Quick oats are more finely cut, which can result in a less chewy cookie. If you prefer a more uniform texture, stick with old-fashioned oats.
How do I store these cookies?
Store your oatmeal cranberry cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to 3 months. Just make sure they’re well wrapped to prevent freezer burn.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 48 hours before baking. This can actually enhance the flavors. Just let it sit at room temperature for a few minutes to soften slightly before scooping.
Summary
These oatmeal cranberry cookies are the perfect blend of chewy and tangy, with a hint of warmth from cinnamon. Easy to make and endlessly adaptable, they’re sure to become a favorite in your cookie rotation.