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Oatmeal Cranberry Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 61 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 48 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Oatmeal Cranberry Cookies are a delightful combination of chewy oats, fresh tart cranberries, crunchy pecans, and sweet white chocolate chips. Perfectly spiced with cinnamon and a touch of vanilla, these cookies offer a harmonious blend of flavors and textures that make for an irresistible treat, ideal for holiday gatherings or everyday snacking.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter (room temperature)
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt

Add-ins

  • 3 cups old fashioned oats
  • 1 cup fresh cranberries (quartered)
  • 1 cup pecans (chopped)
  • 1 cup white chocolate chips

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully preheat while you prepare the cookie dough.
  2. Cream butter and sugars: In a large mixing bowl, beat the room temperature unsalted butter together with the brown sugar and granulated sugar until the mixture is smooth and creamy, ensuring a light texture for the cookies.
  3. Add eggs and vanilla: Incorporate the eggs one at a time to the creamed mixture, mixing well after each addition. Then blend in the vanilla extract for enhanced flavor.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt to evenly distribute the leavening agents and spices.
  5. Mix dry and wet ingredients: Gradually add the flour mixture to the butter and sugar mixture, stirring until just combined to maintain a tender crumb.
  6. Fold in add-ins: Gently stir in the old fashioned oats, fresh quartered cranberries, chopped pecans, and white chocolate chips to the dough, ensuring even distribution without overmixing.
  7. Form cookies on sheet: Using approximately one tablespoon of dough per cookie, drop spoonfuls onto an ungreased cookie sheet. Make sure to space each mound about 2 inches apart to allow room for spreading.
  8. Bake: Place the cookie sheet in the preheated oven and bake for 10 to 12 minutes, or until the edges begin to brown lightly, indicating the cookies are set and cooked through.
  9. Cool: Remove the cookies from the oven and transfer them to a cooling rack. Allow them to cool completely to set their shape and develop their full flavor before serving.

Notes

  • Fresh cranberries can be substituted with dried cranberries if desired, but fresh will provide a juicier texture.
  • Ensure butter is at room temperature for proper creaming with sugars.
  • Do not overmix the dough once the flour is added to avoid tough cookies.
  • Cookies can be stored in an airtight container at room temperature for up to 5 days.
  • For a nut-free version, omit the pecans or replace with sunflower seeds.

Find it online: https://yumrecipesfood.com/oatmeal-cranberry-cookies-recipe/