Oatmeal Cranberry Cookies
These chewy oatmeal cranberry cookies are packed with hearty oats, sweet-tart dried cranberries, and warm cinnamon. Perfect for holiday platters or cozy everyday treats.
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
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups rolled oats
- 1 cup dried cranberries
- ½ cup chopped nuts optional
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- Whisk flour, baking soda, salt, and cinnamon in a separate bowl.
- Gradually add dry ingredients to wet mixture; mix until combined.
- Stir in oats, dried cranberries, and nuts if using.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes, until edges are golden but centers are soft.
- Cool 5 minutes on baking sheets before transferring to wire racks to cool completely.
Notes
- Use old-fashioned rolled oats for the best chewy texture.
- Swap cranberries for raisins or dried cherries for variation.
- For softer cookies, bake slightly less; for crispier edges, bake 1–2 minutes longer.