Description
Cranberry Oatmeal Cookies
These chewy cranberry oatmeal cookies are a delightful twist on a classic favorite. The addition of dried cranberries brings a tart sweetness that balances perfectly with the warmth of cinnamon and the hearty texture of old-fashioned rolled oats. Originally created to make a tastier version of oatmeal cookies without raisins, these cookies quickly became a favorite treat, perfect for any season.
1 cup unsalted butter (room temp)
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 salt
2 cups old-fashioned oats
1 ½ cups dried cranberries
Directions:
1. Preheat oven to 350℉. Line baking sheet with parchment.
2. Cream butter and sugar until fluffy. Add eggs and vanilla, mix well.
3. Mix in flour, baking soda, cinnamon, and salt. Fold in oats and cranberries.
4. Scoop dough onto sheet, bake 8-10 mins.
5. Let cool on 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 for easy creaming. Using a stand or hand mixer, beat the butter and brown sugar on medium-high speed for 3-4 minutes until the mixture is pale and fluffy. This step incorporates air, which is key for texture. Add the eggs one at a time, beating well after each addition, then mix in the vanilla. 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 combined. Finally, use a spatula to fold in the oats and dried cranberries by hand to avoid over-mixing the dough.
Serving Suggestions
These cookies are versatile. Enjoy them warm with a glass of cold milk for a classic treat. For a festive dessert, crumble them over vanilla ice cream or a bowl of Greek yogurt. They also pair wonderfully with a cup of chai tea or black coffee, making them an excellent addition to a brunch or afternoon coffee break. Pack them in lunchboxes or take them on hikes for a satisfying energy boost.
How-to Summary
In short: Cream room-temperature butter and sugar until fluffy. Beat in eggs and vanilla. Mix in dry ingredients, then fold in oats and cranberries. Scoop onto a parchment-lined baking sheet and bake at 350°F for 8-10 minutes. Cool on a wire rack.
Frequently Asked Questions
Can I use quick oats instead of old-fashioned? It’s not recommended. Old-fashioned rolled oats provide the ideal chewy texture. Quick oats can make the cookies mushy or too dense.
Can I substitute the dried cranberries? Yes, you can use an equal amount of raisins, chopped dried apricots, or even white chocolate chips for a different flavor profile.
How do I store these cookies? Store cooled cookies in an airtight container at room temperature for up to 5 days. The dough can also be scooped and frozen on a baking sheet, then transferred to a freezer bag for up to 3 months; bake from frozen, adding 1-2 minutes to the baking time.
Why are my cookies spreading too much? This usually means your butter was too warm or the dough wasn’t chilled. If your kitchen is warm, chill the scooped dough for 20-30 minutes before baking.
Can I make these cookies gluten-free? Yes, use a 1:1 gluten-free all-purpose flour blend and ensure your oats are certified gluten-free.
Common Mistakes to Avoid
- Over-creaming the butter and sugar: While creaming is important, doing it for too long can incorporate too much air and cause excessive spreading.
- Using melted butter: This will result in flat, greasy cookies. Room-temperature butter is essential.
- Over-mixing after adding flour: This develops gluten, leading to tough cookies. Mix just until the dry ingredients are incorporated.
- Over-baking: Cookies continue to cook on the hot baking sheet. Remove them when the edges are set but the centers still look slightly soft.
Conclusion
These Cranberry Oatmeal Cookies are a simple yet impressive bake that masterfully balances sweet, tart, and spicy flavors. By following the detailed guide and avoiding common pitfalls, you can consistently produce a batch of perfectly chewy, flavorful cookies. They are a crowd-pleasing treat perfect for sharing, gifting, or enjoying as a comforting homemade snack. Happy baking!