Chewy Cranberry Oatmeal Cookies
Soft, chewy, and bursting with flavor, these Chewy Cranberry Oatmeal Cookies are a delightful twist on the classic oatmeal cookie. Made with wholesome rolled oats, sweet-tart dried cranberries, and a touch of warm cinnamon, these cookies strike the perfect balance between hearty and indulgent. The combination of brown sugar and butter creates a rich, caramelized taste and a melt-in-your-mouth texture, while the oats lend a satisfying chewiness. With a quick 15-minute prep time and simple ingredients, these cookies are ideal for holiday baking, after-school snacks, or a cozy treat with your morning coffee. Serve them fresh from the oven, or store them in an airtight container for up to a week for a go-to snack that’s just as delicious as day one!
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Recipe Information
Ingredients
- 170 g Unsalted butter
- 200 g Light brown sugar
- 100 g Granulated sugar
- 2 pieces Large eggs
- 2 tsp Vanilla extract
- 180 g All-purpose flour
- 1 tsp Baking soda
- 1 tsp Ground cinnamon
- 0.5 tsp Salt
- 240 g Rolled oats
- 150 g Dried cranberries
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the rolled oats and dried cranberries gently using a spatula until evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly undercooked.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftover cookies in an airtight container for up to one week.
Nutrition Facts
Calories |
195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 17.2 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 65 mg | 1% | |
*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.
