Oatmeal Cranberry Cookies
This delicious recipe for Oatmeal Cranberry Cookies is perfect for Thanksgiving and Christmas, especially when fresh cranberries are in season. But, fresh cranberries are super easy to freeze, so buy some extra, freeze them and you can enjoy these delicious cookies all year long.
The recipe is super easy. To start, you’ll need to just prep the cranberries so in a heat safe bowl, combine the dried cranberries with boiling water, set aside and allow the cranberries to soak for 10 minutes
Once the 10 minutes is up, pour the water and cranberries into a strainer and let sit to allow the water to drain out
Then, using a standing mixer, beat together the butter, brown sugar and vanilla until creamy and combined
Beat in eggs, one at a time until combined.
Then, in a large bowl, whisk together the flour, baking powder, baking soda and salt. Gradually mix in the dry ingredients into the wet
Fold in the oats, cranberries and white chocolate chips
Cover with a plastic wrap and place into the fridge for 2 hours. Once two hours are up, preheat oven to 350 degrees and line two cookie sheets with parchment paper
Using a small ice cream scooper, scoop dough out onto parchment paper about 2 inches apart. Lightly push the dough into a thick flat disk
Bake in oven for 12-14 minutes or until lightly browned.
Enjoy your yummy Oatmeal Cranberry Cookies. Hide some for yourself because these will go fast. 😉
Nothing says the holidays than these delicious Oatmeal Cranberry Cookies
- 1 C dried cranberries
- 1 C boiling water
- 1 C unsalted sweet cream butter softened
- 2 C light brown sugar packed
- 2 tsp pure vanilla extract
- 2 large eggs
- 3 C flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 C old fashioned oats
- 2 C white chocolate chips
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In a heat safe bowl, combine the dried cranberries with the boiling water, set aside and allow the cranberries to soak for 10 minutes
-
Once the 10 minutes is up, pour the water and cranberries into a strainer and let sit to allow the water to drain out
-
Using a standing mixer, beat together the butter, brown sugar and vanilla until creamy and combined
-
Beat in eggs, one at a time until combined
-
In a large bowl, whisk together the flour, baking powder, baking soda and salt
-
Gradually mix in the dry ingredients into the wet
-
Fold in the oats, cranberries and white chocolate chips
-
Cover with a plastic wrap and place into the fridge for 2 hours
-
Once two hours are up, preheat oven to 350 degrees and line two cookie sheets with parchment paper
-
Using a small ice cream scooper, scoop dough out onto parchment paper about 2 inches apart
-
Lightly push the dough into a thick flat disk
-
Bake in oven for 12-14 minutes or until lightly browned
-
Enjoy!
In a heat safe bowl, combine the dried cranberries with the boiling water, set aside and allow the cranberries to soak for 10 minutes Once the 10 minutes is up, pour the water and cranberries into a strainer and let sit to allow the water to drain out Using a standing mixer, beat together the butter, brown sugar and vanilla until creamy and combined Beat in eggs, one at a time until combined In a large bowl, whisk together the flour, baking powder, baking soda and salt Gradually mix in the dry ingredients into the wet Fold in the oats, cranberries and white chocolate chips Cover with a plastic wrap and place into the fridge for 2 hours Once two hours are up, preheat oven to 350 degrees and line two cookie sheets with parchment paper Using a small ice cream scooper, scoop dough out onto parchment paper about 2 inches apart Lightly push the dough into a thick flat disk Bake in oven for 12-14 minutes or until lightly browned Enjoy!
