Cranberry and Oatmeal Spice Cookies
Warm your kitchen with the irresistible aroma of Cranberry and Oatmeal Spice Cookies, a recipe that perfectly balances wholesome oats, tart dried cranberries, and fragrant spices like cinnamon and nutmeg. These soft and chewy cookies are elevated by a touch of optional chopped walnuts or pecans, offering a delightful crunch in every bite. Quick to make with just 15 minutes of prep time, they bake to golden perfection in under 10 minutes, making them an excellent choice for holiday cookie platters or cozy weekday treats. Packed with flavor and texture, these cookies are a crowd-pleaser that combines the nostalgic comfort of oatmeal cookies with the festive tang of cranberries. Perfect for sharing, this recipe yields 24 cookies and showcases classic ingredients you likely already have in your pantry.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup, packed brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 3 cups rolled oats
- 1 cup dried cranberries
- 0.75 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, use a hand or stand mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
Stir in the oats, dried cranberries, and chopped nuts (if using) using a spatula or wooden spoon.
Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
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.
Once cooled, store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 105 mg | 5% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 17.6 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 95 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.
