Description
Chewy oatmeal cookies packed with sweet-tart cranberries and warm oats, perfect for snacks, lunchboxes, or holiday cookie plates.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup dried cranberries
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper.
- Cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, stir together the flour, baking soda, and salt. Gradually blend these dry ingredients into the butter mixture until just combined.
- Mix in the oats, cranberries, and nuts if using. Drop dough by rounded tablespoonfuls onto prepared cookie sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until edges are golden brown and centers look set but slightly soft.
- Cool cookies on the baking sheet for 2–3 minutes, then transfer to wire racks to cool completely.
Notes
Serve warm with milk or tea. Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 270
- Sugar: 20g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg