Oatmeal Cranberry Cookies Recipe (With Video)

Yield:

3 dozen

These oatmeal cranberry cookies are more than just a colorful take on the classic oatmeal raisin combo. The sweet-tart flavor and chewy texture of dried cranberries makes these treats hard to resist, and the dried fruit pairs so well with the crispy-on-the-edges and soft in-the-middle cookies.

The dough is made with both granulated and light brown sugar; granulated adds sweetness and keeps the cookies crisp, while brown sugar brings caramel flavor and moisture. A little cinnamon adds warmth and is all the spice they need. They're a comforting cookie; every bite is loaded with oats and cranberries, and they're sure to become a favorite with your family.

two oatmeal cookies in a ceramic bowl — Credit:
decorvow

You can swap another dried fruit for the cranberries in this recipe, try golden raisins or dried cherries.

Directions

Combine dry ingredients:

In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside.
Combine vanilla, milk, and eggs:

In a small bowl, whisk together the vanilla, milk, and eggs. Set aside.
Mix the sugars:

In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy.
Add milk mixture, then flour to sugars:

Reduce speed to low, gradually add milk mixture, and beat well. Add the flour mixture, and beat until just combined.
Stir in oats and cranberries and refrigerate:

Remove bowl from the electric mixer, and stir in the oats and cranberries. Place dough in the refrigerator until firm, at least 2 hours or overnight.
Preheat oven, line baking sheets, and form dough into rounds:

Preheat oven to 350°F. Line several baking sheets with parchment paper, and set aside. Shape 2 tablespoons of dough into a ball; place on one of the prepared sheets. Repeat with the remaining dough, placing 3 inches apart. Press with the bottom of a glass to flatten dough into 2-inch-diameter rounds.
Bake and cool:

Bake until golden but still soft in center, 16 to 18 minutes, rotating halfway through. Remove from oven; transfer with parchment to a wire rack to cool.