Oatmeal Cranberry Cookies Recipe

Introduction

These oatmeal cranberry cookies combine chewy oats, tart cranberries, and sweet white chocolate for a delightful treat. Perfect for snacking or sharing, they offer a wonderful balance of flavors and textures in every bite.

Ingredients

• 1 cup unsalted butter (room temperature)
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 1 1/2 cups flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 3 cups old fashioned oats
• 1 cup fresh cranberries (quartered)
• 1 cup pecans (chopped)
• 1 cup white chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large mixing bowl, cream the butter and both sugars together until the mixture is smooth and creamy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. Step 3: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
4. Step 4: Gradually add the dry ingredients to the butter and sugar mixture, stirring until just combined.
5. Step 5: Fold in the oats, quartered cranberries, chopped pecans, and white chocolate chips evenly throughout the dough.
6. Step 6: Drop tablespoon-sized mounds of dough onto an ungreased cookie sheet, spacing them about 2 inches apart.
7. Step 7: Bake for 10 to 12 minutes, or until the edges begin to turn golden brown. Allow the cookies to cool on a wire rack before serving.

Tips & Variations

• For a chewier texture, try using old fashioned oats instead of quick oats.
• Substitute dried cranberries if fresh are not available, but reduce sugar slightly to balance sweetness.
• Add a pinch of nutmeg along with the cinnamon for a warmer spice flavor.
• For extra crunch, toast the pecans lightly before adding them to the dough.
• White chocolate chips can be swapped with dark chocolate or butterscotch chips according to your preference.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. To reheat, warm them briefly in the microwave or oven to restore softness and melty chocolate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

Yes, you can use frozen cranberries, but make sure to thaw and drain them well to avoid adding extra moisture to the dough, which can affect the cookie texture.

How can I make these cookies gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, and ensure your oats are certified gluten-free to keep the recipe safe for gluten-sensitive diets.

Oatmeal Cranberry Cookies Recipe

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★★★★★

4.8 from 72 reviews

• Author: Harry
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Delightfully chewy oatmeal cranberry cookies bursting with fresh cranberries, crunchy pecans, and sweet white chocolate chips. These cookies are perfect for a cozy snack or dessert, balancing the tartness of cranberries with the rich flavors of cinnamon and vanilla.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsalted butter (room temperature)
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3 cups old fashioned oats

Add-ins

• 1 cup fresh cranberries (quartered)
• 1 cup pecans (chopped)
• 1 cup white chocolate chips

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
2. Cream Butter and Sugars: In a large mixing bowl, cream the unsalted butter with the brown sugar and granulated sugar until the mixture is smooth and creamy, ensuring even sweetness and texture.
3. Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition. Then, stir in the vanilla extract for flavor.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute leavening and spices.
5. Combine Mixtures: Gradually add the dry ingredient blend to the wet mixture, stirring until fully combined to create the cookie dough base.
6. Fold in Add-ins: Gently fold in the old fashioned oats, quartered cranberries, chopped pecans, and white chocolate chips to evenly disperse throughout the dough.
7. Portion Dough: Drop about one tablespoon-sized portions of dough onto an ungreased cookie sheet, making sure to leave approximately 2 inches of space between each mound for spreading.
8. Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges are lightly browned, indicating they are cooked but still chewy.
9. Cool: Remove from the oven and transfer cookies to a cooling rack to cool completely before serving, allowing flavors to set.

Notes

• Using fresh cranberries adds a tart burst, but dried cranberries can be substituted if fresh are unavailable.
• Make sure the butter is at room temperature for optimal creaming and texture.
• For a nuttier flavor, toast pecans lightly before adding.
• Cookies can be stored in an airtight container at room temperature for up to 5 days.
• To keep cookies soft, place a slice of bread in the container to retain moisture.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: oatmeal cookies, cranberry cookies, white chocolate, pecan cookies, baking, dessert, holiday cookies