Cranberry Oatmeal Cookies
These Cranberry Oatmeal Cookies are perfectly soft and chewy. Dried cranberries, pecans and cinnamon are baked in an oatmeal cookie! Made in 1 bowl, no chilling required and takes less than 30 minutes!
Servings: 30 cookies
Ingredients
- 1 cup unsalted butter; room temperature
- 1 cup brown sugar
- 1/2 cup sugar
- 2 large whole eggs
- 1 tsp. vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/2 cups rolled oats
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/3 cup pecans; chopped
- 1 cup dried cranberries
Instructions
- Preheat oven to 350 degrees F. In a large mixing bowl, cream together butter, brown sugar and granulated sugar until light and fluffy with an electric mixer. Scrape down the sides of the bowl and then add in the eggs and vanilla. Cream together for another minute until combined.
- Stir in flour, rolled oats, baking soda, salt and cinnamon. Fold in cranberries and pecans until combined.
- Line baking sheets with parchment paper or silpat mats. With a mini ice cream scoop or measuring out 2 tablespoons, form the cookie dough balls and place 2 inches apart on the cookie sheets. Lightly press down on each cookie with your fingers. Bake for 10-11 minutes or until the edges start to turn a light golden color. Be sure not to over bake. Enjoy!
- Optional: place more dried cranberries on top of each cookie for decoration!
Notes
- To store leftovers, place cookies in an airtight container and store in a cool area. They will stay fresh for 5-7 days.