Chewy and Delicious Oatmeal Cranberry Cookies

Fun fact: I hate raisins. I have since I was a kid.  I remember picking out all of the raisins from my bowl of Raisin Bran cereal before eating it because I thought they were gross.  I've always loved other dried fruits, just not raisins. So when I was craving the delectable, chewy texture of an oatmeal raisin cookie, I knew I'd have to add something else delicious to them.

INGREDIENTS FOR OATMEAL CRANBERRY COOKIES

These cookies are super simple to make-- and you probably have most of the ingredients you need in your house already! One great thing is that you only need your mixer! No other bowls required! I do recommend using a stand mixer if you have it, but a hand mixer would work as well.

• All-purpose flour

• Old-fashioned rolled oats

• Baking soda

• Salt

• Cinnamon

• Unsalted butter

• Granulated + brown sugar

• Eggs

• Vanilla extract

• Dried cranberries

STEPS TO MAKE OATMEAL CRANBERRY COOKIES

These cookies are so easy to make, it's almost foolproof. Just a few steps stand between you and a freshly baked batch of cookies. Here's what you need to do:

1. Whisk together the dry ingredients. Combine the flour, old fashioned oats, baking soda, salt, and cinnamon in a bowl. Set aside.

2. Mix wet ingredients together. Start by creaming together the butter and sugars until fluffy. Add in the egg and vanilla extract.

3. Combine everything. Add in the dry ingredients to the wet ingredients. Add in the dried cranberries and mix again.

4. Scoop the cookie dough. Using a medium-sized cookie scoop, scoop out dough balls and space 2 inches apart on a baking sheet lined with a silicone mat or parchment paper.

5. Bake those cookies! These cookies need no chill time, so go ahead and pop them into the preheated oven. Bake in your preheated oven for 12-14 minutes.

STORING OATMEAL CRANBERRY COOKIES

Store these cookies in an airtight container on your counter for up to 4 days.

Hot tip: Might just be my opinion, but these cookies definitely get even better the next day. As they sit in an airtight container, they get a little softer, even chewier, and are so, so good!

Oatmeal Cranberry Cookies

Recipe by Chrissy

Servings

15-18

cookies

Prep time

10

minutes

Cooking time

14

minutes

Total time

24

minutes

Ingredients

• 3 cups old-fashioned rolled oats

• 2 cup all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 2 teaspoon cinnamon

• 2 stick unsalted butter, softened

• 2 teaspoons vanilla extract

• 2 egg

• ½ cup packed brown sugar

• ¼ cup sugar

• 2 cup dried cranberries

Directions

• Preheat your oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper, and set aside.
• In a stand mixer, beat together the softened butter, sugar, and brown sugar. Beat together until the butter mixture if nice and fluffy- about 2-3 minutes. Scrape down the sides of the bowl.
• Add the egg and vanilla extract, and mix until combined. Scrape down the sides of the bowl.
• Next, add all of the remaining ingredients (except the cranberries) to the mixer-- That's the flour, rolled oats, baking soda, cinnamon, and salt. Beat the dough until all of the flour is incorporated.
• Last, dump in the cranberries, and just turn the mixer on for about 15 seconds, just to get them combined.
• Using a medium cookie scoop, scoop and measure out the cookie dough onto a cookie sheet lined with either parchment paper or a baking mat. Once all the dough is scooped, roll them into balls. Place dough balls about 2 inches apart.
• Bake cookies for 13-14 minutes. The centers of the cookies will still be a little pale when they come out of the oven.
• Transfer to a cooling rack, and allow to cool for 15 minutes. Enjoy immediately, or store them in an airtight container for up to 5 days!