🍒 Oatmeal Cranberry Cookies Recipe – Step by Step Guide

🍒 Oatmeal Cranberry Cookies Recipe – Step by Step Guide: When your bag of fresh cranberries needs to be depleted, these oatmeal cranberry cookies are ideal! They are loaded with white chocolate chips, oats, and, of course, cranberries! They have a crispy outside and a wonderfully chewy interior. It’s simple and quick to prepare these oatmeal cranberry cookies, and they taste delicious!

🍒 Oatmeal Cranberry Cookies Recipe – Step by Step Guide

INGREDIENTS

  • 1 cup rolled oats
  • ¾ cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  •  teaspoon salt
  • ½ cup light brown sugar
  • 4 tablespoons unsalted butter melted and cooled slightly
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • ½ cup cranberries fresh or dried
  • ¼ cup white chocolate chips

INSTRUCTIONS

  • Set a baking sheet covered with parchment paper and preheat the oven to 350°F.
  • Mix the oats, flour, baking powder, cinnamon, and salt in a small bowl and put it aside.

 

  • Beat the butter and sugar together on medium speed for one to two minutes, either in the bowl of a stand mixer or with a handheld mixer. Beat for an additional minute after adding the egg and vanilla extract, just until well blended.

Close up shot of oatmeal cranberry cookies

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  • Slowly add the dry ingredients to the mixer on low speed, mixing just until mixed, being careful not to overmix. Stir in white chocolate chips and cranberries.

 

  • Using a spring-loaded scoop, divide the dough into ½ tablespoon-sized balls and gently press down to flatten. Bake for 12 to 14 minutes, or until the cookies appear soft in the centre but have set around the edges. After five minutes of cooling on the baking sheet, move the baked goods to wire racks to finish cooling.

NOTES

Storage: Store in an airtight container for up to a week at room temperature.

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Freeze: Freeze solid on a baking sheet before transferring to a container or bag. They will keep well for up to 2 months and can be thawed at room temperature.

Tip: Don’t over mix the cookie batter when you add the flour so that the gluten doesn’t over develop.

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Tip: Cool the cookies fully on a cooling rack before storing or serving.

 

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  • Dried fruits: If fresh cranberries are not readily available to you throughout the year, dried cranberries, raisins, or even cherries would all be delicious swaps.

 

  • Less sweet variation: White chocolate adds a creamy sweetness against the tart cranberries; for less sweet options, try semi-sweet or dark chocolate chips for a richer flavor.

 

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  • Nuts galore: If you’re a fan of nutty textures, toss in half a cup of chopped pecans, walnuts, or almonds. 

 

  • Spice it up: Enhance the warm flavors and spice by adding a pinch of nutmeg or cloves alongside the cinnamon.

TIPS FOR MAKING THE BEST CRANBERRY COOKIES

  • Avoid over-blending the components.Add the flour and stir until no dry streaks remain; do not overmix or the gluten will become too developed and your cookies will become quite dense.

 

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  • The cookie batter does not require refrigeration.Since there isn’t much butter in these oatmeal cookies, the dough doesn’t need to be chilled before baking.

 

  • Place the cookies on a baking sheet lined with parchment paper.When they are cooked, this will make them simple to remove. Use of foil may cause the bottoms to overbake.

 

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  • Optionally sprinkle with white chocolate.For optimal results, use baking chocolate free of stabilisers. Chocolate chips work well in a pinch as well, just be sure to add a little butter or coconut oil to let them melt so they can be drizzled.

NUTRITION

  • Serving: 1g
  • Calories: 101kcal
  • Carbohydrates: 15g
  • Protein: 2g
  • Fat: 4g
  • Saturated Fat: 2g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 1g
  • Trans Fat: 1g
  • Cholesterol: 16mg
  • Sodium: 25mg
  • Potassium: 67mg
  • Fiber: 1g
  • Sugar: 8g
  • Vitamin A: 94IU
  • Vitamin C: 1mg
  • Calcium: 26mg
  • Iron: 1mg

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