Description
These chewy cranberry oatmeal cookies are bursting with sweet and tart flavors, making them the perfect treat for any occasion. They are easy to make and always a crowd-pleaser!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the rolled oats, dried cranberries, and chopped pecans (if using) until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra chewy cookies, do not overbake.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well. Place cooled cookies in a freezer-safe bag or container for up to 3 months.
- Feel free to add other dried fruits like raisins or chopped apricots.
Nutrition
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g