Oatmeal Cranberry Cookies
A traditional oatmeal cookie with a dried cranberry twist.
When faced with the decision of picking out the cookie of my choice from a basket with a variety of cookies in it, I always go right for the oatmeal ones.
I don’t know what comes over me.
How could I not go for the chocolate chip cookies?
Or the double chocolate ones?
Or even the really delicious looking ones with macadamia nuts in it?
Nope, it’s none of those.
It’s always the oatmeal cookies.
So, in honor of oatmeal cookies, here’s a scrumptious recipe for oatmeal cookies with dried cranberries.
About this Recipe
These cookies are easy to make, and the recipe is adapted from the oatmeal cookie recipe that’s on the container of Quaker Oats oatmeal.
The dried cranberries in these cookies add both a delicious tart flavor and a light chewy texture.
I especially like how delicious the cranberries taste in combination with the oatmeal.
Let’s check out the ingredients.
Uncooked oats, butter, brown sugar, granulated sugar, eggs, vanilla extract, flour, baking soda, cinnamon, salt, and dried cranberries
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Heat the oven to 350 degrees F.
In a large mixing bowl add softened butter.
To the bowl,
…add brown sugar…
…and granulated sugar.
…and beat the ingredients with a mixer until creamy.
In a small bowl, add the eggs.
Then add the eggs to the mixing bowl.
TIP – It’s a good idea to add the eggs to a small bowl before adding them to the mixing bowl so a bad egg doesn’t contaminate the batter.
To the mixing bowl, and vanilla.
Beat until light and fluffy.
To the bowl, add flour…
…baking soda and salt.
…beat the ingredients on low (so that the flour doesn’t fly out of the bowl).
Oatmeal and Dried Cranberries:
To the dough, add the oats…
…and dried cranberries.
Using a large sturdy spoon or spatula, mix together.
…using a tablespoon, drop the dough on to an ungreased cookie sheet.
Bake in a preheated oven (at 350 degrees F.) until the cookies are a light golden brown color (about 8 minutes).
For a softer cookie, remove from the oven when the middle of the cookie still looks slightly soft (about 7 minutes but the amount of time may vary depending on the oven).
Cool and Serve:
Transfer the cookies to a wire rack and let cool before serving. Then enjoy.
Adapted from the Quaker Oats Vanishing Oatmeal Raisin Cookies recipe.
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Oatmeal Cranberry Cookies
- 1/2 cup (1 stick) plus 6 tablespoons butter (salted) softened
- 3/4 cup (firmly packed) brown sugar dark or light
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups quick or old fashioned uncooked oats
- 1-1/4 cups dried cranberries
- Heat the oven to 350 degrees F.
- To a medium size bowl, add flour, baking soda, cinnamon and salt. Lightly whisk together and set aside.
- In a large mixing bowl, add softened butter, brown sugar and granulated sugar. Beat with a mixer until creamy.
- To the bowl with the butter and sugar mixture, add eggs and vanilla. Beat until light and fluffy.
- To the butter and sugar mixture, add the flour mixture a little at a time and beat the ingredients on low (so that the flour doesn't fly out of the bowl).
- To the bowl, add oats and dried cranberries. With a large sturdy spoon or spatula, mix in the oats and dried cranberries.
- Using a tablespoon, drop the dough on to an ungreased cookie sheet.
- Bake in a preheated oven for 8 minutes or until the cookies are light golden brown. For a softer cookie, remove from the oven when the middle of the cookie still looks slightly soft (about 7 minutes but the amount of time may vary depending on the oven).
- Transfer the cookies to a wire rack and let cool before serving.
- Recipe adapted from Quaker Oats Vanishing Oatmeal Raisin Cookies