Description
Delicious cranberry oatmeal cookies that are easy to make and perfect for any occasion.
Ingredients
Scale
- 1 cup (120g) all-purpose flour, sifted
- 1/21/2 teaspoon baking soda
- 1/41/2 teaspoon baking powder
- 1/21/2 teaspoon fine sea salt
- 1/21/2 teaspoon ground cinnamon
- 1/2 cup (113g) salted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 egg
- 11/2 teaspoon pure vanilla extract
- 1 1/2 cups (135g) old-fashioned oatmeal
- 3/4 cup (100g) dried cranberries
Instructions
- Scoop the Cookie Dough: Start by scooping the cookie dough into balls. You want them to look like little mounds of yum. Using a cookie scoop makes this easier—if the dough sticks, just lightly grease it. A common mistake is to make the balls too big, which can lead to uneven baking.
- Roll Into Balls: Once you have scooped it, roll each ball gently in your hands until smooth. You will feel the dough’s warmth as you shape them. This step helps the cookies hold their shape while baking, so do not skip it. If they are misshapen, your cookies might spread too much.
- Preheat the Oven: While shaping, preheat your oven to 350 degrees F. You want it nice and hot for baking. If the oven is not ready, your cookies might not cook evenly. Just remember, an oven that is too cool can lead to flat cookies.
- Place on Baking Sheet: Arrange the balls on a cookie sheet lined with parchment paper. Give them some space to spread out; they will widen as they bake. Too close together can lead to a cookie disaster, with them merging into one big cookie!
- Bake to Perfection: Pop the tray in the oven and let those cookie balls bake for about 10 minutes. You will start to smell the delicious aroma filling your kitchen. Keep an eye on them; removing them too late can make them dry while too early can leave them doughy.
- Cool on Rack: Once they are done, let the cookies cool on a rack. They should look golden and slightly set on the edges. If you rush this step, they might crumble instead of staying intact. Just be patient and let them firm up a bit before moving!
Notes
- Storage Tips: Store cookies in an airtight container at room temperature for 3-5 days. Frozen cookies last up to 1 month.
- Expert Tips: For the perfect chewy texture, use old-fashioned oats. Press cookies slightly before baking to ensure even cooking. Use a cookie scoop for uniform cookie sizes.
- Reheating Instructions: To reheat, warm in a 350 degrees F oven for 5 minutes.
- Serving Suggestions: Serve slightly warm with a glass of milk. Pair with vanilla ice cream for a delightful dessert. Include on a holiday cookie platter alongside other festive treats.
- Recipe Variations: Add walnuts or pecans for extra crunch. Replace cranberries with raisins or chocolate chips. Incorporate orange zest for a citrus twist.
- Ingredient Notes: For gluten-free, substitute all-purpose flour with a 1:1 all-purpose gluten-free baking flour. For a bolder molasses taste, use dark brown sugar instead of light brown sugar. If using quick oats instead of old-fashioned oats, cookies will be less chewy.
Nutrition
- Serving Size: 1 cookie
- Calories: 167
- Sugar: 17g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg