Description
Deliciously soft and chewy Oatmeal Cranberry Cookies made with quick oats, dried cranberries, and a perfect blend of spices. These cookies offer a delightful balance of sweet and tart flavors, ideal for a comforting snack or dessert.
Ingredients
Scale
Wet Ingredients
- 3/4 cup butter (softened)
- 3/4 cup white sugar
- 3/4 cup brown sugar (light or dark)
- 2 eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/2 cups quick cooking oats
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
Add-ins
- 1 cup sweetened dried cranberries
Instructions
- Preheat Oven: Preheat your oven to 375˚F (190˚C) to ensure it reaches the right temperature by the time your cookie dough is ready.
- Mix Wet Ingredients: In a large bowl, combine the softened butter, white sugar, and brown sugar. Blend them thoroughly until the mixture is smooth. Add the eggs one at a time, mixing well after each addition to incorporate air and ensure a smooth texture. Then, blend in the vanilla extract for flavor.
- Prepare Dry Ingredients: In a separate bowl, whisk together the flour, quick cooking oats, baking powder, baking soda, cinnamon, and salt to evenly distribute all the leavening agents and spices.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing slowly between each addition. Towards the end, add the last 1/4 cup of flour one tablespoon at a time to prevent the dough from becoming too sticky. If the dough feels crumbly instead of sticky, gradually add water one teaspoon at a time, mixing well until the dough holds together.
- Add Cranberries: Stir in the sweetened dried cranberries evenly through the dough to ensure every cookie will have a burst of tartness.
- Shape Cookies: Using two tablespoons of dough each, form balls and place them on a cookie sheet, spacing them about 2 inches apart. Slightly flatten each ball to help them bake evenly.
- Bake: Bake the cookies in the preheated oven for 9-11 minutes, or until the centers are just set and no longer doughy. Avoid overbaking to keep them soft and chewy.
- Cool: Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely. Enjoy your soft, flavorful oatmeal cranberry cookies!
Notes
- For softer cookies, avoid overbaking; they will firm up as they cool.
- You can substitute dried cranberries with raisins or dried cherries if desired.
- If dough is too sticky to handle, chill it in the refrigerator for 30 minutes before shaping.
- Use quick cooking oats rather than old-fashioned oats for a softer texture.
- Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Oatmeal Cookies, Cranberry Cookies, Soft Cookies, Chewy Cookies, Dessert Cookies, Holiday Cookies, Quick Cookies
