1. Can I use fresh cranberries instead of dried?

Fresh cranberries are too tart and moist for this recipe. Dried cranberries provide the perfect balance of sweetness and texture, making them the best option for oatmeal cranberry cookies.

2. How can I make these cookies gluten-free?

To make these cookies gluten-free, simply swap the all-purpose flour with a gluten-free flour blend. Make sure that the oats you use are certified gluten-free as well.

3. How can I prevent my cookies from spreading too much?

To prevent excessive spreading, chill your dough for at least 30 minutes before baking. Additionally, be mindful of not using too much butter, as it can cause the cookies to spread more than desired.

Oatmeal Cranberry Cookies: A Festive Treat for Every Occasion

Description

Oatmeal Cranberry Cookies are a delightful combination of chewy oats and tart cranberries, offering the perfect balance of sweetness and texture. With hints of cinnamon and a touch of vanilla, these cookies make an ideal treat for any occasion, especially during the holiday season. Simple to prepare and customizable with various mix-ins, these cookies are sure to impress everyone who tries them.

Ingredients

Scale

1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup dried cranberries
Optional: 1/2 cup chopped nuts (walnuts, pecans, or almonds)
Optional: 1/2 cup white chocolate chips or dark chocolate chips

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Instructions

Preheat your oven to 350°F (175°C).
Cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture. Mix until just combined.
Fold in the dried cranberries, along with any additional mix-ins like nuts or chocolate chips.
Scoop dough into 1-inch balls and place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are golden brown, with soft centers.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For a chewier texture, don’t overbake the cookies. Remove them from the oven just as the edges turn golden.
Chill the dough for 30 minutes before baking to prevent excessive spreading.
For best texture, use old-fashioned rolled oats rather than quick oats.
These cookies freeze well; freeze the dough or the baked cookies for later enjoyment.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 15g
Sodium: 90mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 2g
Cholesterol: 20mg