Description
Delightful cookies that combine the hearty texture of oats with the sweet-tart flavor of dried cranberries, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup dried cranberries
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the butter, brown sugar, and granulated sugar until smooth and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking soda, and salt; gradually stir this into the creamed mixture until just combined.
- Fold in the rolled oats and dried cranberries.
- Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about two inches apart.
- Bake for 10-12 minutes or until golden brown around the edges.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
Store cookies in an airtight container for up to a week, or freeze for up to three months with parchment paper between layers.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg