cranberry oatmeal cookies
Cranberry Oatmeal Cookies are a quick and delicious dessert, packed with flavor and perfect for any occasion.
Equipment
- 1 mixing bowls
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 1 baking sheet
- 1 parchment paper (optional)
- 1 oven
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup unsweetened brown sugar
- 1/2 cup white sugar
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper if desired.
- In a medium bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the rolled oats, flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the dried cranberries evenly into the cookie dough.
- Using a tablespoon or cookie scoop, drop 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 golden brown.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra flavor, you can add a handful of chopped nuts or chocolate chips.
Store any leftover cookies in an airtight container at room temperature for up to a week.
You can also freeze the dough and bake fresh cookies as needed by letting the dough thaw in the refrigerator before baking.