These Oatmeal Cranberry Cookies are the ultimate comfort treat, combining the hearty chew of rolled oats with the bright, tangy pop of dried cranberries. The dough is rich with brown sugar and butter, creating a soft center with slightly crisp edges. A hint of cinnamon adds warmth without overpowering the natural fruit flavors. Perfect for holiday gatherings, afternoon tea, or as a gift in a festive tin, these cookies hold their shape beautifully thanks to the slice-and-bake method. They pair wonderfully with a hot cup of coffee or milk. The dough freezes well, making them an easy last-minute dessert option that always disappears quickly.
Oatmeal Cranberry Cookies
Description
These Oatmeal Cranberry Cookies are the ultimate comfort treat, combining the hearty chew of rolled oats with the bright, tangy pop of dried cranberries. The dough is rich with brown sugar and butter, creating a soft center with slightly crisp edges. A hint of cinnamon adds warmth without overpowering the natural fruit flavors. Perfect for holiday gatherings, afternoon tea, or as a gift in a festive tin, these cookies hold their shape beautifully thanks to the slice-and-bake method. They pair wonderfully with a hot cup of coffee or milk. The dough freezes well, making them an easy last-minute dessert option that always disappears quickly.Ingredients
Directions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
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Beat in the eggs one at a time, then mix in the vanilla extract and milk until well combined.
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In a separate bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt.
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Gradually add the dry ingredients to the wet mixture, stirring until just combined.
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Fold in the dried cranberries until evenly distributed throughout the dough.
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Divide the dough in half. On a lightly floured surface, shape each half into a log about 1 1/2 inches in diameter.
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Wrap the logs in plastic wrap and refrigerate until firm, about 1-2 hours.
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Remove dough from refrigerator. Slice logs into 1/2-inch thick cookies.
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Place slices on prepared baking sheets, leaving about 1 1/2 inches of space between each cookie.
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Bake for 12 to 14 minutes, or until the edges are golden brown.
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Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Note
For easier slicing, ensure the dough logs are very firm before cutting. If the dough is too soft, refrigerate it longer.
You can freeze the dough logs for up to 3 months. Slice and bake directly from frozen, adding 1-2 minutes to the baking time.
Substitute raisins or chopped dried apricots for the cranberries if desired.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
