Cape Cod Oatmeal Cookies
Transport yourself to the breezy shores of New England with these irresistible Cape Cod Oatmeal Cookies, a delightful twist on the classic treat. Bursting with the tart sweetness of dried cranberries and the hearty chew of old-fashioned oats, these cookies are perfectly spiced with a hint of cinnamon for a cozy flavor profile. Optional chopped walnuts add a satisfying crunch, making these cookies as textured as they are flavorful. Ready in just 25 minutes, this quick and easy recipe creates soft, chewy cookies with golden edges and warm, tender centers. Perfect for holiday baking, afternoon snacks, or gifting, these cranberry oatmeal cookies promise to be a hit with their wholesome ingredients and satisfying sweetness. Bake a batch today and savor the coastal charm in every bite!
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Recipe Information
Ingredients
- 0.75 cup unsalted butter
- 0.75 cup light brown sugar
- 0.25 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 0.5 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until creamy and well combined, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the rolled oats, dried cranberries, and chopped walnuts (if using) until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers look set. Avoid overbaking to keep the cookies chewy.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 103 mg | 4% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 12.7 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 74 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
