How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Oatmeal Cranberry Cookies?

You need 11 ingredients. The key ingredients include: 2 sticks Butter, At Room Temperature, 1 cup Light Brown Sugar, 3/4 cups Granulated Sugar, 2 whole Large Eggs, and more.

Is Oatmeal Cranberry Cookies suitable as baking & desserts?

Yes, Oatmeal Cranberry Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Oatmeal Cranberry Cookies?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oatmeal Cranberry Cookies Recipe

Name: Oatmeal Cranberry Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks Butter, At Room Temperature; 1 cup Light Brown Sugar; 3/4 cups Granulated Sugar; 2 whole Large Eggs; 1-3/4 cup All-purpose Flour, Unbleached; 1 teaspoon Baking Soda; 1 teaspoon Kosher Salt; 1/4 teaspoons Ground Cinnamon; 1/4 teaspoons Fresh Ground Nutmeg (not Pre-ground); 1-1/2 cup Old-fashioned Oats (don't Use Quick Cooking Or Instant); 1-1/2 cup Dried Cranberries

1

Note: dough should be refrigerated at least 4 hours (up to overnight) so plan ahead.

2

Cream together the butter and both sugars using a stand mixer fitted with the paddle attachment. Mix for 5 minutes, stopping to scrape the sides of the bowl a couple of times. If using a hand mixer, double the mixing time (about 10 minutes), scraping the sides and bottom of the bowl once or twice. The mixture should be really light and fluffy!

3

Add eggs and mix them in on medium speed for 2-3 minutes (again, double this time for a hand mixer). Scrape the sides and bottom of the bowl once during this time.

4

Sift flour, baking soda, salt, cinnamon and nutmeg into a medium bowl. Add oats and dried cranberries to the bowl and toss together gently using your hands (or a wooden spoon if you prefer). I like to use my hands!

5

Set mixer on low speed and slowly add the flour mixture into the butter-sugar mixture. Mix just until the flour mixture is completely incorporated into the butter-sugar mixture. There should be no more streaks of flour, but do not over-mix! Use a rubber spatula to scrape the sides and bottom of the bowl and do any final mixing, if needed.

6

Transfer the cookie dough to an airtight container and store in the fridge overnight or at least 4-5 hours.

7

When ready to bake, place a rack in the center of your oven and preheat oven to 350u00b0F. Scoop dough out by rounded teaspoonfuls and roll into a ball. Place on a large, rimmed baking sheet lined with parchment paper or a baking mat. Space the cookies about 1 1/2 inches apart (I usually do 1 dozen per pan). Smash each ball just slightly with the palm of your hand or with the flat bottom of a glass.

8

Bake cookies for 7-9 minutes. They should be just turning brown around the edges but will still look pretty light in the center. Do not over-bake! Remove pan from oven and allow the cookies to cool for 3-5 minutes on the pan. Transfer to a wire rack to cool completely (or eat them warm). Do not over-bake these!

9

Warning: These are seriously addictive. Enjoy!

10

This recipe makes about 7 dozen cookies, depending on how much cookie dough you consume before baking!

Oatmeal Cranberry Cookies

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