Cranberry Vanilla Chip Oatmeal Cookies
These Cranberry Vanilla Chip Oatmeal Cookies are the ultimate blend of sweet, tangy, and comforting flavors! Featuring old-fashioned rolled oats for a hearty texture, dried cranberries for a burst of tartness, and creamy vanilla baking chips for an irresistible sweetness, these cookies are a festive twist on a classic favorite. A hint of ground cinnamon adds a warm, spicy undertone, making them perfect for fall gatherings or holiday celebrations. Ready in just 25 minutes, this easy recipe combines the richness of butter and brown sugar with the wholesome chew of oats, resulting in a cookie that’s crispy on the edges and delightfully soft in the center. Whether you’re baking for family, friends, or just indulging your sweet tooth, these oatmeal cookies are guaranteed to impress!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 0.5 cup granulated sugar
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 2 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1 cup vanilla-flavored baking chips
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, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, then mix in the vanilla extract until fully incorporated.
In a separate mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the rolled oats, dried cranberries, and vanilla baking chips until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers look just set.
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.
Store the cookies in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
5948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.1 g | 349% | |
| Saturated Fat | 174.8 g | 874% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2963 mg | 129% | |
| Total Carbohydrate | 820.0 g | 298% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 513.0 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 564 mg | 43% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1520 mg | 32% | |
*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.
