Cranberry Oatmeal Cookies
These soft and chewy delicious cranberry oatmeal cookies are the perfect holiday baking addition!
Servings: 21 cookies
Calories:
Equipment
- stand mixer or hand mixer
Ingredients
- 1 stick butter
- ½ cup brown sugar
- 3 tablespoon granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup old fashioned oats
- 1 cup dried cranberries
Instructions
- First, start by preheating the oven to 35o degrees F, then line the baking sheet with a silicone mat or parchment paper then set aside.
- In a medium bowl whisk the flour, baking soda, cinnamon, and salt until combined and set aside.
- In the stand mixer bowl, cream the butter and both sugars together. Add in the egg and the vanilla and mix just until incorporated.
- Add in the flour mixture and stir into the creamed butter, once that's incorporated add in the oats and cranberries and mix one last time.
- Using a medium cookies scooper ( 1 ½ tablespoon ) scoop 20 equal balls and place them 2 inches apart on the prepared cookie sheet. Flatten each cookie using either your fingers of a fork to about ½ an inch thick.
- Bake the cookies for 10-13 minutes, allowing them to sit and cool on the baking sheet for 5-10 minutes before transferring them to a wire rack.
Notes
- If you do not have a stand mixer, these can easily be made using a hand mixer. Make sure to read the notes I have about it below.
- To store these cookies, place them in an airtight container at room temperature. They will keep for 5 days!