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Awesome 12 Chewy cranberry oatmeal cookies

cranberry oatmeal cookies
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You will make wonderfully chewy cranberry oatmeal cookies. This recipe balances the tartness of dried cranberries with a perfectly sweet cookie base, making them ideal for holiday baking or any time you want a comforting treat. We suggest adding white chocolate chips and pecans for extra flavor and texture.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 1/2 cups dried cranberries
  • 1 cup white chocolate chips (optional)
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Stir in the rolled oats, dried cranberries, white chocolate chips, and nuts (if using).
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are still slightly soft. For chewier cookies, slightly underbake.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To achieve the chewiest texture, use brown sugar as the primary sweetener and ensure your butter is properly softened, not melted.
  • For an extra burst of cranberry flavor, you can soak the dried cranberries in a little hot water or orange juice for 10 minutes before adding them to the dough, then drain them well.
  • If you prefer a flatter cookie, chill the dough for 30 minutes before baking.
  • These cookies store well in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://whiskdaily.com/chewy-cranberry-oatmeal-cookies-recipe/