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Oatmeal Cranberry Cookies

Chewy Oatmeal Cranberry Cookies Recipe

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 servings
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour, spooned and leveled
  • 1 cup old-fashioned rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup dried cranberries

Method
 

  1. Preheat the oven to 350°F (180°C) and line two baking sheets with parchment. In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until glossy, about 1 minute. Whisk in the egg and vanilla until smooth.
  2. Add the flour, oats, baking soda, cinnamon, and salt. Stir with a wooden spoon just until no dry streaks remain.
  3. Fold in the dried cranberries until evenly distributed.
  4. Drop rounded tablespoons of dough onto the prepared sheets, spacing them 2 inches apart. Bake for 10 to 12 minutes, until edges are golden and centers look slightly underdone. Cool on the sheets for 5 minutes, then transfer to a wire rack.

Notes

If your dough feels too sticky to scoop, chill it for 10 minutes. The cookies will keep well at room temperature for up to 5 days, and you can freeze either baked cookies or raw dough balls for later.