Can I use fresh cranberries instead of dried in this oatmeal cranberry cookie recipe?

While fresh cranberries are more tart and contain more moisture, they are not ideal for oatmeal cranberry cookies as they can affect the texture and sweetness of the dough. It's best to stick with dried cranberries for this recipe to achieve the perfect chewy, sweet, and slightly tart flavor balance.

How do I prevent my oatmeal cranberry cookies from spreading too much?

To avoid overly spread-out cookies, make sure your dough is chilled for about 30 minutes before baking. This will help the dough firm up, preventing excessive spreading. Also, ensure you don’t use too much butter, as this can cause the cookies to spread more than desired.

Can I make these oatmeal cranberry cookies gluten-free?

Yes, you can make gluten-free oatmeal cranberry cookies by substituting all-purpose flour with a gluten-free flour blend. Additionally, make sure to use certified gluten-free rolled oats to keep the recipe entirely gluten-free.

Oatmeal Cranberry Cookies: Easy and Festive Holiday Treat

Name: Oatmeal Cranberry Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups rolled oats; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup dried cranberries; Optional: 1/2 cup chopped nuts (walnuts, pecans, or almonds); Optional: 1/2 cup white chocolate chips or dark chocolate chips

Description

Oatmeal cranberry cookies are a delightful and comforting dessert that combines chewy oats with the tartness of dried cranberries. These cookies are perfect for any occasion, especially during the holidays. The balance of flavors and textures makes them a crowd-pleaser and a must-try recipe for all baking enthusiasts.

Ingredients

Scale

1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup dried cranberries
Optional: 1/2 cup chopped nuts (walnuts, pecans, or almonds)
Optional: 1/2 cup white chocolate chips or dark chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C).
Cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients into the wet mixture and mix until well incorporated.
Fold in the dried cranberries and any optional mix-ins like chopped nuts or chocolate chips.
Using a cookie scoop or tablespoon, portion out the dough into balls about 1 inch in diameter and place them on a baking sheet lined with parchment paper.
Bake for 10-12 minutes or until the edges are golden brown. The centers should remain slightly soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For chewy cookies, do not overbake. Remove the cookies when the edges are golden and the centers are soft.
Chill the dough for 30 minutes before baking to prevent excessive spreading.
Use old-fashioned rolled oats for the best texture.
If you prefer a less sweet cookie, reduce the amount of sugar by 1/4 cup.
The dough can be frozen for later use. Scoop dough into balls, freeze them on a baking sheet, and store them in a freezer bag.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160 kcal
Sugar: 22g
Sodium: 75mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 2g
Cholesterol: 20mg