Oatmeal raisin cookies are one of my favorite type of cookies, but to make them more festive for fall and Thanksgiving, instead of raisins, dried cranberries are used. These cookies are chewy and delicious filled with oats and cranberries. These cookies would be perfect for serving as a quick Thanksgiving or Christmas dessert, or just as a change from classic oatmeal raisin cookies.
The cookie dough for these cookies is similar to making classic oatmeal raisin cookies, except instead of raisins, dried cranberries are used. Roll the cookie dough into balls, and set them onto a ungreased cookie sheet 2-inches apart and bake until the edges are crispy. Let cool completely on cooling racks before serving.
Cranberry Oatmeal Cookies
Ingredients
- 1 cup all-purpose flour
- 2 cups quick oats
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
Instructions
- Preheat the oven to 350 F. In a medium bowl, whisk together flour, oats, salt, and baking soda. Beat butter with sugar in a large bowl until fluffy.
- Add in egg and vanilla extract, and mix until smooth. Add in the flour mixture, and mix until a thick dough forms. Fold in dried cranberries.
- Roll the cookie dough into balls, and place at least 2-inches apart onto ungreased baking sheets. Bake for 10-12 minutes.
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