Crunchy Oatmeal Cranberry Cookies Recipe

Introduction

These Crunchy Oatmeal Cranberry Cookies offer a delightful combination of texture and flavor, blending chewy oats with tangy dried cranberries. Perfect as a snack or dessert, they’re simple to make and sure to satisfy your sweet tooth with a crisp finish.

Ingredients

• 1/2 cup unsalted butter
• 2/3 cup confectioners’ sugar
• 1 egg yolk
• 1/2 tsp vanilla extract
• 3/4 cup cake flour
• 3 tbsp cornstarch
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 cup quick cooking/instant oats
• 1/2 cup dried cranberries

Instructions

1. Step 1: Preheat the oven to 320°F (160°C). Line baking sheets with parchment paper or a baking mat.
2. Step 2: Using a hand mixer or stand mixer with a paddle attachment, cream together the butter and confectioners’ sugar on high speed until pale and fluffy.
3. Step 3: Add the egg yolk and vanilla extract. Beat until the mixture is well combined.
4. Step 4: Sift in the cake flour, cornstarch, baking powder, and salt. Beat on low speed just until combined; avoid overmixing.
5. Step 5: Fold in the oats and dried cranberries using a spatula until evenly mixed.
6. Step 6: Scoop 1 tablespoon of dough and roll into balls. Arrange the balls on the prepared baking sheets, spacing them about 2 1/2 inches (6.5 cm) apart.
7. Step 7: Flatten each dough ball gently with a fork, keeping at least 1 inch (2.5 cm) between them to allow for spreading.
8. Step 8: Bake the cookies for 25–30 minutes until they turn golden and crisp at the edges. Remove from the oven.
9. Step 9: Immediately transfer the cookies onto a cooling rack. Let them cool completely before storing.

Tips & Variations

• For added flavor, try substituting dried cranberries with raisins or chopped dried cherries.
• If you prefer a chewier cookie, reduce baking time by a few minutes and check for a soft center.
• Using cake flour keeps these cookies tender; all-purpose flour can be used but may make them slightly denser.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. To maintain their crunch, avoid refrigeration. If they soften over time, reheat briefly in a low oven to crisp them back up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rolled oats instead of quick cooking oats?

Yes, but rolled oats will give the cookies a chewier texture and may require a slightly longer baking time.

Is it okay to substitute butter with margarine or oil?

Butter is preferred for flavor and texture, but you can substitute margarine. Using oil may change the cookie’s consistency and reduce crispness.

Crunchy Oatmeal Cranberry Cookies Recipe

---

★★★★★

4.9 from 53 reviews

• Author: Harper
• Total Time: 45 minutes
• Yield: 27 cookies 1x

Pin Recipe

Print Recipe

Description

These Crunchy Oatmeal Cranberry Cookies are a delightful treat featuring a perfect balance of sweet dried cranberries and hearty oats. With a crisp texture and buttery flavor, they are ideal for snacking or sharing during festive occasions.

---

Ingredients

Scale 1x2x3x

Basic 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

Add-ins

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

---

Instructions

1. Preheat and Prepare: Preheat the oven to 320°F (160°C). Line baking sheets with parchment paper or a baking mat to prevent sticking and facilitate even baking.
2. Cream Butter and Sugar: Using a hand mixer or stand mixer fitted with a paddle attachment, cream together the unsalted butter and confectioners’ sugar on high speed until the mixture becomes pale and fluffy, which helps create a light cookie texture.
3. Add Egg Yolk and Vanilla: Incorporate the egg yolk and vanilla extract into the creamed mixture. Beat until all the ingredients are well combined, ensuring even flavor distribution.
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 combined. Avoid overmixing to maintain the cookies’ delicate texture.
5. Mix in Oats and Cranberries: Fold in the quick cooking oats and dried cranberries using a spatula until they are evenly distributed throughout the dough.
6. Shape the Cookies: Scoop out 1 tablespoon of dough and roll it into balls. Arrange the balls on the prepared baking sheets, leaving about 2 1/2 inches (6.5 cm) of space between each cookie to allow for spreading.
7. Flatten the Dough Balls: Use a fork to gently flatten each dough ball, ensuring there is still at least 1 inch (2.5 cm) of space between cookies for spreading during baking.
8. Bake: Place the baking sheets in the preheated oven and bake for 25-30 minutes until the cookies are crunchy and lightly golden.
9. Cool and Store: Remove the cookies from the oven and immediately transfer them onto a cooling rack. Allow them to cool completely before storing in an airtight container to maintain their crispness.

Notes

• Be careful not to overmix the dough after adding the dry ingredients to avoid tough cookies.
• Keep space between cookie dough balls to prevent sticking and allow proper spreading.
• Cookies can be stored in an airtight container at room temperature for up to one week.
• For a softer texture, reduce the baking time slightly.
• You can substitute dried cranberries with other dried fruits like raisins or chopped dried apricots.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Oatmeal cookies, Cranberry cookies, Crunchy cookies, Holiday cookies, Easy baking recipe