Chewy Oatmeal Cranberry Cookies
Deliciously chewy cookies bursting with oatmeal and tart cranberries, perfect for any occasion.
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups rolled oats
- 1 cup dried cranberries
- ½ cup chopped walnuts (optional) Skip for a nut-free version.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Beat with an electric mixer on medium speed until creamy and smooth.
- Add the eggs and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually add the dry mixture to the wet ingredients and mix until just combined.
- Gently fold in the rolled oats, dried cranberries, and walnuts (if using).
- Drop tablespoonfuls of dough onto a lined baking sheet, leaving space between each.
Baking
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers remain soft.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Chill the dough for an hour before baking for enhanced flavors. Store cookies in an airtight container for up to one week or freeze for longer storage.