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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake: Place the baking sheets in the preheated oven and bake for 25-30 minutes until the cookies are crunchy and lightly golden.
- 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
