Looking for a delicious cookie recipe that’s easy to bake and impossible to resist? Say hello to cranberry oatmeal cookies! These cookies combine the chewy texture of oats, rich flavor of brown butter and brown sugar with the tart sweetness of dried cranberries.
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Ingredient you will need
Flour: For chewy texture, use bread flour.
Oats: Use rolled oats or quick oats for a chewy bite.
Baking powder and baking soda: Both are needed for this cranberry oatmeal cookie recipe. Baking powder provides lift, while baking soda ensures spread and texture. To understand their roles better, check out my blog post, Baking Powder vs. Baking Soda.
Salt and vanilla extract: Enhance and balance the flavors.
Sugar: I use a mix of white granulated sugar and brown sugar.
Butter: Browning unsalted butter brings a rich, nutty flavor.
Egg: You can use a cold egg straight from the fridge.
Dried cranberries: These add a tart, fruity contrast to the sweetness. If you enjoy desserts made with dried or fresh cranberries, be sure to try these Cranberry scones or Cranberry bars as well.
Cooking tips
Combine the dry ingredients first: Mix the flour, oats, baking powder, baking soda, and salt together before incorporating them into the wet ingredients. This ensures even distribution.
Don’t burn the butter: Keep a close eye on the butter while browning; stir regularly and remove it from the heat as soon as it turns golden brown and smells nutty.
Watch the bake time: Slightly underbaking ensures a chewy center. If you prefer crispier cookies, bake them for an additional 2 minutes.
Are you looking for more delicious cookie recipes? Look no further! Check out these Chewy Peanut Butter Cookies, these Molasses Cookies with brown butter icing, or these chewy Pumpkin chocolate chip cookies.
How to make cranberry oatmeal cookies
Prep your oven: Preheat to 355F (180C) and line your baking sheets with parchment paper.
Mix dry ingredients: In a bowl, combine bread flour, oats, baking powder, baking soda, and salt.
Brown the butter: Melt butter over medium-low heat until golden brown and aromatic. This step takes the flavor to the next level!
Combine wet ingredients: Whisk the browned butter with white and brown sugars. Add the egg, vanilla extract, and heavy cream, whisking until smooth.
Bring it all together: Gradually mix the dry ingredients into the wet mixture. Fold in the cranberries for a burst of tanginess in every bite.
Shape and bake: Scoop cookie dough balls onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10 minutes or until golden around the edges.
Cool and enjoy: Let the cookies rest for 5 minutes before transferring to a wire rack to cool completely.
Storing and freezing tips
Refrigerating dough: Make the dough ahead and store it in the fridge for up to 4 days.
Freezing dough: Form the dough into balls and freeze them on a tray until solid. Transfer the frozen balls to a freezer bag. When ready to bake, thaw before baking. Dough can be frozen for up to 2 months.
Storing baked cookies: Keep baked cookies in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze the cookies for up to 2 months.
Recipe card
Cranberry oatmeal cookies
Equipment
- Digital kitchen scale
- Saucepan
- Metal whisk
- Mixing bowl
- Rubber spatula
- Cookie scoop (2-tablespoon cookie scoop)
- Parchment paper
Ingredients
- 150 g bread flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 120 g rolled oats or quick oats
- 100 g dried cranberries
- 150 g unsalted butter can be cold
- 100 g brown sugar
- 100 g white granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg can be cold
- 2 tablespoon heavy cream
Instructions
- Preheat the oven to 355F (180C) and line baking sheets with parchment paper.
- In a mixing bowl, combine the bread flour, oats, baking powder, baking soda, and salt. Mix well.
- Melt the butter in a light-colored saucepan over medium-low heat, stirring occasionally, until it turns golden brown and smells nutty (about 5–8 minutes). Pour the browned butter into a mixing bowl.
- Add the white sugar and brown sugar to the browned butter and whisk well.
- Add the egg, heavy cream, and vanilla extract. Whisk until the mixture has a homogenous consistency.
- Gradually add the dry mixture to the wet ingredients. Using a rubber spatula, mix until no dry ingredients remain.
- Fold in the cranberries.
- Scoop 24 cookie dough balls (using a 2-tablespoon cookie scoop) onto the prepared baking sheets, leaving 2 inches (5 cm) between each ball.
- Bake one baking sheet at a time for 10 minutes, or until the cookies have spread, puffed up, and turned golden brown around the edges. The tops should no longer look wet.
- Remove from the oven and let the cookies cool on the tray for 5 minutes, then transfer them to a cooling rack to cool completely.
- Repeat the baking process with the remaining cookie dough.
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