My family absolutely loves when I treat them to homemade goodies, especially when they get to nibble on them warm from the oven. One of our all-time favorite recipes is for Oatmeal Cranberry Cookies. These delightful little morsels are so easy to whip up, and the combination of chewy oats and tart cranberries is simply irresistible.
I remember the first time I decided to try out this recipe, I was a bit skeptical about mixing oats with cranberries. But, oh boy, was I in for a treat! The white chocolate chips add just the right amount of sweetness to balance the cranberries’ tartness, and the pecans give a satisfying crunch. My kids love them, my hubby loves them, and even our neighbors have started dropping by more often when they hear the oven ding!
What I really adore about this recipe is how versatile it is. You can whip it up in no time, and it’s perfect for any occasion, whether it’s a holiday gathering, a casual weekend treat, or just because you’re craving something sweet. Plus, they pair wonderfully with a steaming cup of tea or coffee, making them perfect for cozying up on a chilly afternoon.
If you’re anything like me, you probably enjoy sharing treats like these with loved ones. Trust me, these cookies are always a hit – and they make the house smell amazing! So, grab those baking supplies, and let’s get to it. You’ll have a batch of delicious Oatmeal Cranberry Cookies ready in no time, and your kitchen will feel as warm and inviting as ever. Let me walk you through how to make these delightful cookies.
How to Make Oatmeal Cranberry Cookies
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Ingredients:
- 1 cup brown sugar
- 1 cup white chocolate chips
- 3 cups old fashioned oats
- 1 cup fresh cranberries (quartered)
- 1/2 cup granulated sugar
- 1 cup pecans (chopped)
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 cup unsalted butter (softened)
Directions:
- Set your oven to preheat at 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth. Beat in the eggs one at a time, then add the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients into the creamed mixture, stirring until they are just combined.
- Gently fold in the oats, white chocolate chips, cranberries, and chopped pecans until they’re evenly mixed throughout the dough.
- On an ungreased baking sheet, drop spoonfuls of dough, spacing them about 2 inches apart to allow for spreading.
- Bake for about 10-12 minutes, or until the cookies’ edges turn a lovely golden brown. Transfer them to a wire rack to cool completely before enjoying.
Ingredient Substitutions:
If you’re out of cranberries, dried cranberries work as a great alternative. For those who aren’t fans of white chocolate, dark chocolate chips can be a delicious substitute. Walnuts can replace pecans if that’s what you have on hand, and both versions are tasty!
Serving Suggestions:
These cookies are delicious on their own, but you can make them extra special by serving them with a scoop of vanilla ice cream. To enhance the flavor profile, a sprinkle of sea salt atop each cookie can also add a delightful touch.
Seasonal Variations:
To keep things exciting throughout the year, consider adding a touch of citrus zest in spring or substituting with dried figs during the fall. Adding some nutmeg can imbue your cookies with a cozy, wintery aroma perfect for holiday gatherings.
Cooking Tips:
For a perfectly chewy texture, be careful not to overbake the cookies. Always cool them on a wire rack for even cooling. Also, chilling the dough for 30 minutes before baking can prevent the cookies from spreading too much in the oven.
Storing Suggestion:
Store your cookies in an airtight container at room temperature for up to a week. To keep them fresh longer, freeze them in a single layer on a baking sheet before transferring them to a sealed freezer bag for up to three months.
FAQ:
Can I use dried cranberries instead of fresh ones?
Yes, you can substitute dried cranberries for fresh ones. While fresh cranberries provide a burst of tartness, dried cranberries will lend a different texture and a sweeter taste. Adjust accordingly, and you might want to slightly reduce the sugar.
What type of oats should I use for these cookies?
For the best texture, use old fashioned oats rather than quick-cooking or instant oats. Old fashioned oats maintain their shape during baking, giving your cookies the perfect chewy texture.
How do I prevent my cookies from spreading too much?
Ensuring your butter isn’t too soft can help prevent excess spreading. Additionally, chilling your dough in the fridge for about 30 minutes prior to baking can help maintain the cookie shape and ensure a perfectly chewy texture.
Are there other nuts I can use instead of pecans?
Absolutely! If pecans aren’t your nut of choice or if you have an allergy, walnuts or almonds are excellent substitutes. Feel free to use what you love or have on hand; it won’t dramatically alter the recipe.
Can I make these cookies gluten-free?
You can turn these cookies into a gluten-free treat by substituting the all-purpose flour with a gluten-free flour blend designed for baking. Ensure that your oats are certified gluten-free, as oats can sometimes be cross-contaminated with gluten.
What’s the best way to serve these cookies?
These cookies are deliciously versatile and can be served with a warm beverage like coffee or tea. For an indulgent treat, consider pairing them with a glass of cold milk or a scoop of creamy vanilla ice cream to elevate every bite.
Oatmeal Cranberry Cookies
Ingredients
- 1 cup brown sugar
- 1 cup white chocolate chips
- 3 cups old fashioned oats
- 1 cup fresh cranberries quartered
- 1/2 cup granulated sugar
- 1 cup pecans chopped
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 cup unsalted butter softened
Instructions
- Preheat your oven to 350°F.
- In a large bowl, mix the softened butter with both sugars until creamy. Add in the eggs one at a time and then stir in the vanilla extract.
- In another bowl, combine the flour, baking soda, cinnamon, and salt, whisking them together.
- Gradually combine the dry ingredients with the butter and sugar mixture until well blended.
- Fold in the oats, white chocolate chips, cranberries, and chopped pecans until evenly distributed.
- Place about a tablespoon of dough for each cookie onto an ungreased baking sheet, ensuring there's enough space between them (about 2 inches).
- Bake in the preheated oven for around 10-12 minutes, until the edges are golden brown. Allow them to cool on a rack before serving.
