Description
These Cranberry Oatmeal Cookies are perfectly chewy with a hint of tartness from the cranberries and a comforting warmth from the oats and cinnamon. They’re a delightful treat for any occasion!
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
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 cups rolled oats (not instant)
- 1 cup dried cranberries
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, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the rolled oats and dried cranberries until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but 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 chewiness, do not overbake.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can add 1/2 cup of chopped nuts (like walnuts or pecans) along with the cranberries for added texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g