The Chewy Cranberry Oatmeal Cookies are a delightful blend of sweet and tangy flavors. The combination of hearty oats, tart cranberries, and a perfect sweetness makes these cookies an ideal treat for any occasion.
Crafted with a blend of butter (or dairy free butter), both brown and granulated sugars, eggs, pure vanilla extract, all-purpose flour, baking soda, salt, old-fashioned oats, and fresh cranberries, these cookies present a fusion of textures and tastes that will undoubtedly satisfy your sweet tooth.
Why You'll Love These Chewy Cranberry Oatmeal Cookies:
- Balanced Sweetness: The blend of brown sugar and granulated sugar alongside the tartness of fresh cranberries creates a beautifully balanced sweetness.
- Texture: The chewy texture from the oats create delight in every bite, making them a satisfying treat.
- Versatility: Ideal for various occasions, these cookies are perfect for holidays, parties, or simply as a sweet homemade indulgence.
- Vanilla extract: I use a vanilla bean paste, for the best vanilla flavor.
- Butter: I always use dairy free butter (like earth balance) to keep the recipe parve but you can use any butter you'd like.
- Old-fashioned oats: Adds a chewy texture and nutty flavor to the cookies.
- Fresh cranberries: Provide a tart and sweet bite.
How to Make Chewy Cranberry Oatmeal Cookies:
Chop the cranberries and toss in 1 tablespoon of sugar and set to the side.
In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Incorporate the eggs, followed by the vanilla extract.
In a separate bowl, combine the flour, baking soda, and salt.
Fold in the oats.
Gradually add this dry mixture to the wet ingredients, ensuring they are well combined.
Add sugared cranberries, making sure they're evenly distributed throughout the dough.
Cover the dough and let it chill in the refrigerator for at least a few hours or, preferably, overnight. This resting time intensifies the flavors and aids in creating a chewier cookie texture.
After chilling, use a cookie scoop or spoon to portion out the dough onto prepared baking sheets, leaving space between each cookie for spreading.
Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until the edges turn lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Chewy Cranberry Oatmeal Cookies Tips and Tricks
- Adding a touch of cinnamon or nutmeg can further elevate the flavor profile of the cookies.
- Store the cookies in an airtight container with a piece of bread to maintain their chewy texture for longer.
Frequently Asked Questions:
A: While dried cranberries can be used, they will offer a chewier and slightly sweeter taste compared to the juicier burst of flavor fresh cranberries provide.
A: Chilling the dough is recommended as it helps in enhancing the flavors and textures. If you'd like to skip this step you may but this may affect the texture of the finished cookie.
A: Absolutely! Chopped nuts, such as pecans or walnuts, chocolate chips, or even shredded coconut, can be added to the dough to create a personalized variation of the cookies with added texture and flavors. Adjust the quantities according to your preference.\
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Chewy Cranberry Oatmeal Cookies
- 1 cup unsalted butter softened *
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups old-fashioned oats
- 1 cup chopped fresh cranberries
- 1 tablespoon sugar for coating cranberries
- Chop cranberries and add to a bowl with 1 tablespoon of sugar. Set aside.
- In a mixing bowl, cream together softened butter, brown sugar, and granulated sugar. Add eggs one at a time, then vanilla.
- In a separate bowl, combine flour, baking soda, and salt. Gradually add this mixture to the wet ingredients and mix until combined.
- Fold in oats and the sugared cranberries, ensuring they're evenly distributed throughout the dough.
- Cover the dough and chill it in the refrigerator for at least a few hours or overnight.
- Preheat oven to 350°F (175°C). Using a cookie scoop or spoon, portion the dough onto prepared baking sheets, leaving space between each cookie for spreading.
- Bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.