This recipe for oatmeal cranberry cookies is the perfect fall cookie recipe, with cinnamon, ginger, brown sugar, oats, dried cranberries, and chopped nuts.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Snack
Cuisine: American
Keyword: cookies, cranberry, oatmeal
Servings: 24
Calories: 165kcal
Ingredients
1/2cuppacked dark brown sugar
1/4cupgranulated sugar
1/2cupbutter at room temperature1 stick
1teaspoonground cinnamon
1teaspoonground ginger powder
1large egg
1/2cupself-rising flour
1 1/2cupsold-fashioned oats
1cupdried cranberries
1teaspoonvanilla extract
1/2cupchopped almondsor other chopped nuts, like pecans or walnuts
Instructions
Preheat the oven to 350 degrees. Lightly coat 2 baking sheets with cooking spray and set aside.
Combine the sugars, butter, cinnamon, ginger, and egg in a large bowl with an electric mixer at medium speed (about 2 minutes). Add the flour and mix thoroughly.
1/2 cup packed dark brown sugar, 1/4 cup granulated sugar, 1/2 cup butter at room temperature, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger powder, 1 large egg, 1/2 cup self-rising flour
Fold in the oats, cranberries, vanilla, and nuts and beat at medium speed until combined into a stiff cookie dough.
1 1/2 cups old-fashioned oats, 1 cup dried cranberries, 1 teaspoon vanilla extract, 1/2 cup chopped almonds
Form the dough into golf ball-sized balls using a cookie scoop or tablespoon and place them 2 inches apart on the prepared baking sheets.
Bake until lightly golden at the edges (12 to 15 minutes). Allow the cookies to cool for a few minutes on the baking sheets, then transfer them to a platter or wire rack to cool completely.