cranberry oatmeal cookies
These delightful cranberry oatmeal cookies are chewy, nutritious, and packed with flavors. The combination of oats and cranberries creates a perfect treat for snack time or dessert.
Equipment
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 baking sheet
- 1 parchment paper optional
- 1 wooden spoon or spatula
- 1 oven
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- ½ cup dried cranberries
- 1 large egg
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the mixture, and stir until combined.
- In another bowl, mix the rolled oats, flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the dried cranberries until evenly distributed.
- Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For added texture, you can mix in some chopped nuts or chocolate chips.
- Store cookies in an airtight container at room temperature for up to a week.
- Feel free to adjust the sweetness by altering the amount of sugar or using less sugar if you prefer.