Description
Chewy Cranberry Oatmeal Cookies
Oatmeal cookies have always been a comforting classic, but adding dried cranberries brings a tart sweetness that takes these cookies to the next level! This easy recipe results in soft, chewy cookies that are perfect for any time of year. Whether for a cozy afternoon treat or to share with friends, these cranberry oatmeal cookies will quickly become a favorite. Try adding white chocolate chips for an extra indulgence!
1 cup unsalted butter, room temperature
1 ½ cups brown sugar
2 large eggs
1 tsp vanilla extract
1 ¾ cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp table salt
2 cups old-fashioned oats
1 ½ cups dried cranberries
Directions:
1. Preheat oven to 350℉. Line a baking sheet with parchment paper.
2. Cream butter and sugar at high speed until light and fluffy.
3. Add eggs and vanilla; mix until fluffy.
4. Add flour, baking soda, cinnamon, and salt. Mix until combined.
5. Fold in oats and cranberries by hand.
6. Scoop dough onto baking sheet, bake for 8-10 mins.
7. Let cool, then transfer to wire rack.
Prep Time: 10 mins
Kcal: 139 per cookie
Step-by-Step Guide
Follow these detailed instructions for perfect cookies every time. First, ensure your butter is truly at room temperature; it should be soft but not melted. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. In a large bowl, use an electric mixer to cream the butter and brown sugar together for a full 2-3 minutes until the mixture is pale, light, and fluffy. This step is crucial for texture. Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until no white streaks remain. Overmixing here can lead to tough cookies. Finally, use a sturdy spatula to fold in the old-fashioned oats and dried cranberries by hand until evenly distributed.
Use a cookie scoop or two spoons to portion dough into 1.5-inch balls, placing them about 2 inches apart on the prepared sheet. Bake for 8-10 minutes. The cookies are done when the edges are set and lightly golden but the centers still look soft and slightly underdone. They will firm up as they cool.
Serving Suggestions
These cookies are delightful on their own with a glass of cold milk or a hot cup of coffee. For a festive touch, drizzle cooled cookies with a simple vanilla glaze. They pair wonderfully with a sharp cheddar cheese for a sweet-and-salty snack. Crumble them over vanilla ice cream or yogurt for an easy dessert. Pack them in lunchboxes or offer them on a holiday cookie platter alongside chocolate and shortbread varieties.
How-to Summary
To make Chewy Cranberry Oatmeal Cookies: Cream soft butter and brown sugar until fluffy. Mix in eggs and vanilla. Combine dry ingredients separately, then blend into wet mix. Fold in oats and cranberries. Scoop dough onto a parchment-lined sheet and bake at 350°F for 8-10 minutes until edges are golden. Cool on the sheet before transferring.
Frequently Asked Questions
Can I use quick oats instead of old-fashioned?
Yes, but the texture will be different. Quick oats are more finely cut, resulting in a less chewy, more uniform cookie. Old-fashioned oats provide better texture and bite.
How do I store these cookies to keep them soft?
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Adding a piece of bread to the container can help maintain moisture.
Can I freeze the cookie dough?
Absolutely. Portion the dough balls onto a tray, freeze solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
My cookies spread too much. What happened?
This is often caused by butter that is too warm or melted. Ensure your butter is cool room temperature. Also, check that your baking soda is fresh and your flour was measured correctly (spooned and leveled, not scooped).
Can I substitute other dried fruit?
Yes, raisins, chopped apricots, or cherries are excellent substitutes. If using a less tart fruit, you may want to slightly reduce the sugar.
Common Mistakes to Avoid
- Over-creaming the butter and sugar: While creaming is important, doing it for excessively long can incorporate too much air, causing cookies to collapse.
- Overmixing after adding flour: This develops gluten, leading to dense, tough cookies. Mix just until combined.
- Overbaking: The key to chewiness is pulling cookies out while the centers look soft. They will set as they cool on the hot baking sheet.
- Using hot baking sheets: Always allow your baking sheet to cool completely between batches, or the dough will spread prematurely.
- Not lining the pan: Parchment paper prevents sticking and ensures even browning on the bottom.
Conclusion
This Cranberry Oatmeal Cookie recipe is a reliable classic, elevated by the vibrant tartness of dried cranberries. By following the detailed steps and avoiding common pitfalls, you can consistently achieve soft, chewy cookies with perfect texture. Their versatility for serving and ease of storage make them an ideal treat for any occasion. Experiment with add-ins like nuts or white chocolate chips to make them your own, but the simple combination of oats and cranberries is truly timeless. Happy baking!