I hope you enjoy these cranberry oatmeal cookies as much as we do. I made a few changes to a recipe on the back of a canister of oats — now this is the only recipe I use!
Ingredients
- unsalted butter at room temperature: 1 cup
- ½ cups light brown sugar: 1 piece
- vanilla extract: 2 tsp
- eggs: 2 piece
- old-fashioned rolled oats: 2 cups
- ½ cups all-purpose flour: 1 piece
- baking powder: 1 tsp
- ground cinnamon: 1 tsp
- ½ teaspoons coarse kosher salt: 1 piece (to taste)
- ground nutmeg: 0.5 tsp
- cranberries: 0.5 cup (dried)
- toasted pecans: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the upper third of the oven. Line baking sheets with parchment paper.
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Place unsalted butter and light brown sugar into the work bowl of a stand mixer and mix on medium-slow speed until very fluffy, 3 to 4 minutes. Beat in the vanilla extract, followed by eggs, one at a time. Reduce mixer speed to lowest speed and leave running.
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Whisk rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg together in a separate bowl; gradually add oat mixture into the slowly running mixer, a 1/3 at a time. Mix in dried cranberries and nuts until just incorporated. Using a large cookie scoop, place dough on prepared baking sheet about 2 inches apart.
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Bake one batch at a time in the preheated oven just until the edges are brown, 17 to 18 minutes. Allow to cool on baking sheets for about 5 minutes before removing to finish cooling on wire racks.
