Decadent Oatmeal Cranberry Cookies
Chewy oatmeal cranberry cookies with a hint of cinnamon. Perfect for a sweet treat with a touch of tartness.
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups rolled oats
- 1 cup dried cranberries
- ½ cup chopped nuts optional
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
- Gradually mix dry ingredients into the butter mixture.
- Stir in oats, cranberries, and nuts (if using).
- Drop rounded tablespoons of dough onto prepared baking sheets.
- Bake for 10-12 minutes or until edges are golden.
- Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
- Use old-fashioned oats for the best texture.
- For extra chewiness, slightly underbake the cookies.
- Store in an airtight container for up to 5 days.