This recipe is a fun spin on my famous Oatmeal Raisin Cookie recipe, with a simple substitution of dried cranberries for raisins. It gives the cookie a tart surprise–and who doesn’t like a tart surprise, especially on a breezy autumn day?
Cranberry Oatmeal Cookies
2 1/4 cups flour
1/2 cup quick oats
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups firmly packed dark brown sugar
16 tablespoons (2 sticks) unsalted butter, room temperature
2 large eggs
1 tablespoon pure vanilla extract
1 1/2 cups dried cranberries
In a large bowl, whisk together the flour oats, baking soda, and salt. Put the sugar in another bowl and beat for 2 minutes until fluffy on medium speed. Slice the butter into tablespoon pats and add them slowly into the sugar and beat until combined. In a small bowl, lightly combine the eggs and vanilla. Add the egg mixture to the butter mixture and beat until smooth on low speed.
Add the dry ingredients and beat until just combined. Mix in the cranberries until evenly distributed. Chill the dough for about an hour, or until firm.
Preheat oven to 300 degrees. Drop the chilled dough by rounded teaspoons onto an ungreased cookie sheet, two inches apart. Bake for 19-21 minutes, or until the cookies are light golden around the edges. Remove the cookies with a spatula and cool on a wire rack.