These chewy and delicious cranberry oatmeal cookies come together quickly and use all pantry staple ingredients! They are the prefect combination of sweet, savory, and tangy and are sure to be your families new favorite cookie!
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Servings: 36cookies
Calories: 125kcal
Ingredients
3/4cupbuttersoftened
3/4cupwhite sugar
3/4cupbrown sugarlight or dark
2eggs
2teaspoonsvanilla extract
2 1/2cupsquick cooking oats
1 3/4cupflour
1teaspoonbaking powder
1teaspoonbaking soda
1/2teaspoonsalt
1/4teaspooncinnamon
1cupsweetened dried cranberries
Instructions
Preheat oven to 375˚F.
Combine the butter and sugars until well blended. Add the eggs one at a time, mixing in between, and then blend the vanilla into the mixture.
In a separate bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt.
Mix dry ingredients into wet ingredients slowly mixing between each addition. Add in the last 1/4 cup of flour 1 tablespoon at a time until the dough is no longer sticky, but it is not crumbly. If the dough becomes crumbly, add water 1 teaspoon at a time and mix well until dough holds together again.
Stir in the cranberries. Use two tablespoons of dough to make balls and place them on a cookie sheet spaced 2 in apart then slightly flatten them.
Bake for 9-11 minutes or until the center is just set. DO NOT OVERBAKE! Let cool 2 minutes and then move to cooling rack to cool. Enjoy!
Notes
Substitutions:
Butter – Either salted or unsalted works, but unsalted is a slightly better flavor since we add salt separately too in this recipe.
Oats – Regular rolled oats can be used, too, but the texture will change slightly.
How to Store: To save leftovers cookies, place into an tight container or zipper bags and keep in the refrigerator for 3-4 daysHow to Freeze: Cookies can be frozen before or after baking. See “how to freeze” section in original post for full instructions.