Oatmeal Cranberry Cookies
These cranberry oatmeal cookies are soft, chewy, and packed with flavor. Made with real butter, brown sugar, fresh cranberries, dark chocolate chips, and walnuts, they are perfect for a holiday cookie tray or a cozy afternoon treat!
Servings: 32 Cookies
Ingredients
- 1 cup butter, softened, 2 sticks
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups rolled oat or quick oats
- 1 ½ cup fresh cranberries, coarsely chopped
- 1 cup dark chocolate chips
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees and line a baking sheet(s) with parchment paper. Set aside.
- In a large bowl, cream butter, brown sugar, and sugar together until combined and creamy.
- Mix eggs and vanilla, and beat until combined.
- In a medium bowl, whisk flour, baking soda, cinnamon and salt together.
- Add dry ingredients to wet ingredients, and mix well.
- Stir in oatmeal then gently stir in cranberries, dark chocolate chips, and walnuts.
- Drop by heaping teaspoons onto the prepared baking sheet.
- Bake for 10-12 minutes or until the cookies start to brown around the edges.
- Remove from oven and place on a wire rack to cool completely.
Notes
- Room temperature butter: Make sure the butter is fully softened before mixing so that you get a smooth dough.
- Don’t overbake: To keep the cookies chewy, don’t overbake them. They’ll finish setting as they cool.
- Cool slightly: To prevent the cookies from falling apart, allow them to cool on the pan for about five minutes before moving them to the cooling rack.