Little crispy & little chewy Oatmeal cookies loaded with dried cranberries!
Recipe Snapshot
- Prep time: Not specified
- Cook time: Not specified
- Total time: Not specified
- Yield: 14 large cookies
- Category: Recipes
- Cuisine: Kitchen notes
Ingredients
- 1¾ cup rolled oats [not quick oats]
- ½ cup + 2 tbsp all purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon powder
- ½ cup butter [1 stick] (at room temperature)
- ½ cup + 3 tbsp brown sugar
- ½ cup granulated white sugar
- 1 tsp vanilla
- 1 egg
- ¾ cup dried cranberries
Method
- Preheat oven to 350 F degrees.
- Line a baking sheet with parchment paper, set aside.
- In a steel bowl toss together flour, salt, cinnamon and baking soda. Add the oats and mix.
- In the steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer, cream together the butter and both the sugars.
- Cream the butter and sugar for 2-3 minutes till well combined.
- Beat egg in a separate bowl and add to the mixture, also add in the vanilla. Beat till everything is well incorporated and mixture is smooth.
- Stir in the oats, mix till everything comes together.
- Lastly stir in the cranberries manually using a spatula.
- Using a cookie scoop drop around 2 tbsp of dough on the baking sheet lined with parchment paper. leaving 2 inch space between each cookie.
- Flatten the cookie slightly with using your fingers or fork. Press additional cranberries on top of each cookie [optional].
- Bake at 350 for 15-20 minutes till the edges are nice golden brown in color.
- Remove from oven and let the cookies cool a few minutes,transfer them on to a wire rack to cool completely.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.