Chewy Cranberry Oatmeal Cookies (Printable Version)
Soft cookies filled with tart dried cranberries and hearty oats for a wholesome snack or treat.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 cups rolled oats
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon ground cinnamon
→ Wet Ingredients
06 - 1/2 cup unsalted butter, softened
07 - 1/2 cup granulated sugar
08 - 1/2 cup packed light brown sugar
09 - 1 large egg
10 - 1 teaspoon vanilla extract
→ Mix-ins
11 - 1 cup dried cranberries
12 - 1/2 cup chopped walnuts (optional)
# How to Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, oats, baking soda, salt, and cinnamon.
03 - In a large bowl, beat the butter, granulated sugar, and brown sugar until light and creamy, about 2 minutes.
04 - Add the egg and vanilla extract to the butter mixture and beat until fully combined.
05 - Gradually add the dry ingredients to the wet mixture and stir until just combined.
06 - Fold in the dried cranberries and walnuts if using, ensuring even distribution.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10 to 12 minutes until edges are golden and centers remain soft.
09 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- These cookies balance tart cranberries with hearty oats so perfectly it feels like a secret shared between friends
- The easy mix-and-bake process made it a go-to whenever I needed a quick, wholesome snack
02 -
- Softened butter should not be melted—this controls the cookie's texture perfectly
- Using a mix of granulated and brown sugars gives the ideal balance of moisture and caramel notes
03 -
- Chilling the dough for 30 minutes lets the flavors meld and controls spread when baking
- Using parchment paper or silicone mats prevents sticking and makes cleanup easier