Written By Sam Henselijn
Cranberry Oatmeal Cookies. Cranberries are versatile and add a sweet taste to many dishes. We love how the sweet and tart flavors of cranberries will make your holidays complete. These cranberry oatmeal cookies are easy to make and delicious!
Ingredients Cranberry Oatmeal Cookies
- 2 cups of all-purpose flour
- ½ teaspoon of table salt
- ½ teaspoon of ground cinnamon
- Baking powder, 1 teaspoon
- 1 teaspoon of baking soda
- 1 tablespoon of pure vanilla extract
- 3 tbsp of milk
- 2 large-sized eggs
- ½ pound (2 sticks) of unsalted butter at room temperature
- 1 packed cup of light-brown sugar
- ½ measured cup of granulated sugar
- 3 cups full of old-fashioned oats
- 1 cup of dried cranberries
Method Cranberry Oatmeal Cookies
- Mix the flour, salt, cinnamon, baking soda, and baking powder in a medium bowl. Place aside.
- Whisk the milk, eggs, and vanilla in a small bowl. Place aside. The butter and both sugars should be combined in a bowl of an electric mixer with the paddle attachment and should be mixed on medium speed until light and fluffy.
- Slow down the speed, add the milk mixture gradually, and beat well. Beat in the flour mixture until barely incorporated after adding it.
- Oats and cranberries are then added after removing the bowl from the electric mixer. Put the dough in the fridge for at least two hours or overnight to get it firm.
- Turn on the oven to 350F. Set aside a few baking sheets that have been lined with parchment paper.
- Create a ball out of 2 tablespoons of dough and lay it on one of the prepared sheets. Place the remaining dough 3 inches apart and repeat. To make circles with a diameter of 2 inches, press the dough flat with the bottom of a glass.
- Bake for 16 to 18 minutes, flipping the pan halfway through, until brown but still soft in the center.
- Take out of the oven and move with parchment to a cooling rack. Keep at room temperature in an airtight jar for up to a week.
Sam Henselijn Author’s Biography – Meet L’Orenta Nuts CEO
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