Oatmeal Cranberry Cookies
A traditional oatmeal cookie with a 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 with dried cranberries in it.
It’s a really simple recipe and is adapted from the recipe on the container for Quaker Oats.
The cranberries add both a delicious tart flavor and a lightly chewy texture that goes well 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
A printable recipe with the measurements and instructions is located at the bottom of this post.
Here’s how to make it.
Heat the oven to 350 degrees F.
In a large mixing bowl add softened butter,
add granulated sugar…
…and beat the ingredients with a mixer until creamy.
In a small bowl, add the eggs.
TIP – Instead of adding the eggs directly in the mixing bowl, it’s a good idea to add them to a small bowl first just in case one of them is bad or has a spot of red in the yolk area.
This way, a bad egg doesn’t contaminate the batter.
One another note, have you ever seen a single egg with 2 yolks? It looks so unique. I always make a wish when I see one.
Ok…on to the cookie dough.
To the mixing bowl, add eggs…
Beat until light and fluffy.
On to the dry ingredients.
To the butter and sugar mixture, add flour, cinnamon…
…baking soda and salt.
…beat the ingredients on low (so that the flour doesn’t fly out of the bowl).
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 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).
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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- 1/2 cup (1 stick) plus 6 tablespoons butter 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 cup 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
- Instead of adding the eggs directly in the mixing bowl, it's a good idea to add them to a small bowl first just in case one of them is bad or has a spot of red in the yolk area.
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