Cranberry Oatmeal Cookies

I recently made Food and Wine’s cranberry oatmeal cookies and it was a nice alternative to my chocolate chunk cookie baking rut. These would also be good with slivered almonds or pecans, so get creative.


Recipe via Food and Wine

  • 1 cup dried cranberries
  • hot water, enough to cover the cranberries
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt, or sea salt
  • 3 cups old-fashioned oats
  • 1 cup unsalted butter, at room temperature
  • 1 1/2 cups packed brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Soak the cranberries in the hot water for at least 15 minutes. Set aside.

Preheat the oven to 375°F. In a bowl, whisk together the flour, baking powder, and salt. Stir in the oats. Set aside.

In a mixer, beat together the butter and brown sugar until well combined, about 1 minute. Beat in the eggs and vanilla. Stir in the flour mixture until just combined. Drain the cranberries and stir them into the batter. Chill the dough for at least 1 hour or up to overnight (the dough can also be pre-scooped and frozen for future use).

Line a couple sheet pans with parchment paper. Scoop the heaping tablespoon sized portions of the dough onto the lined sheet pans, spacing them about 1 1/2-inches apart.

Bake for 12-14 minutes or until the cookies are lightly browned. Let them cool for a few minutes and then transfer to a wire rack to finish cooling.


One response to “Cranberry Oatmeal Cookies”

  1. Another great post: fun stories, a little life wisdom and some recipes that I will never attempt but look great! Keep it coming !

    Liked by 1 person

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