Oatmeal Cranberry Cookies Recipe
Easy oatmeal cranberry cookies recipe Bake ultimate chewy cookies with simple steps Get the perfect texture flavor Start baking now 148 chars
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Cookie
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups Rolled Oats
- 1 1/4 cups All-Purpose Flour
- 1/2 cup Unsalted Butter, softened
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar, packed
- 2 Large Eggs
- 1 cup Dried Cranberries
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Salt
- 1/2 teaspoon Cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the rolled oats and dried cranberries.
- Chill the dough for at least 30 minutes.
- Drop by rounded tablespoons onto the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.