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Crunchy Oatmeal Cranberry Cookies Recipe

★★★★★

4.8 from 107 reviews
  • Author: Julian
  • Total Time: 45 minutes
  • Yield: 27 cookies 1x
  • Diet: Vegetarian

Description

These Crunchy Oatmeal Cranberry Cookies are a delightful treat combining the natural chewiness of oats with the tart burst of dried cranberries. Perfectly crisp on the edges and slightly chewy in the center, they’re an ideal snack for any time of day. Made with simple ingredients like butter, sugar, and cake flour, these cookies are easy to prepare and bake to golden perfection.

Ingredients

Scale

Base Ingredients

  • 1/2 cup unsalted butter
  • 2/3 cup confectioners’ sugar
  • 1 egg yolk
  • 1/2 tsp vanilla extract

Dry Ingredients

  • 3/4 cup cake flour
  • 3 tbsp cornstarch
  • 1/4 tsp baking powder
  • 1/4 tsp salt

Mix-ins

  • 1 cup quick cooking/instant oats
  • 1/2 cup dried cranberries

Instructions

  1. Preheat Oven: Preheat your oven to 320°F (160°C) and line baking sheets with parchment paper or a baking mat to prevent sticking and ensure even baking.
  2. Cream Butter and Sugar: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter and confectioners’ sugar on high speed until the mixture turns pale and fluffy, which helps create a light texture in the cookies.
  3. Add Egg Yolk and Vanilla: Incorporate the egg yolk and vanilla extract into the creamed mixture. Beat well until all ingredients are fully combined and smooth.
  4. Add Dry Ingredients: Sift together the cake flour, cornstarch, baking powder, and salt. Add these dry ingredients to the wet mixture and beat on low speed just until incorporated. Be careful not to overmix to maintain a tender cookie texture.
  5. Mix in Oats and Cranberries: Fold in the quick cooking oats and dried cranberries gently using a spatula, ensuring even distribution without overworking the dough.
  6. Shape Cookies: Scoop about 1 tablespoon of dough and roll into balls. Arrange the dough balls on the prepared baking sheets, leaving approximately 2 1/2 inches (6.5 cm) between each to allow for spreading.
  7. Flatten Dough: Use a fork to gently flatten each dough ball, making sure to still preserve at least 1 inch (2.5 cm) of space between cookies so they don’t stick together as they bake.
  8. Bake: Place the baking sheets in the preheated oven and bake the cookies for 25 to 30 minutes until they are golden and crunchy on the edges.
  9. Cool: Remove the cookies from the oven and immediately transfer them to a cooling rack. Allow them to cool completely to set before storing in an airtight container to preserve crunchiness.

Notes

  • Make sure not to overmix the dough after adding the dry ingredients to keep the cookies tender.
  • Using cake flour contributes to a softer, more delicate crumb compared to all-purpose flour.
  • Space the cookies properly on the baking sheet to prevent them from merging during baking.
  • Let cookies cool completely on a wire rack for optimal texture before storing.
  • For a different twist, substitute cranberries with raisins or chopped nuts.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: oatmeal cookies, cranberry cookies, crunchy cookies, easy cookie recipe, holiday cookies, homemade cookies

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Find it online: https://juliandempsey.com/crunchy-oatmeal-cranberry-cookies-recipe/