Cranberry Oatmeal Cookies

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    • Medium




    Chewy Cranberry Oatmeal Cookies

    Total Time: 35 minutes
    Course: Afternoon tea, Cakes and pastries, Snack
    Cuisine: American
    Keyword: chewy, cookie, cranberry, oatmeal
    Servings: 48 Cookies



    • 1 1/2 cups All-purpose flour
    • 1 tsp Baking soda
    • 1/2 tsp Salt
    • 1/2 tsp Cinnamon
    • 2 1/2 cups Old fashioned oats
    • 8 oz Butter, softened
    • 1 cup Soft brown sugar - packed
    • 1/2 cup Granulated sugar
    • 2 Eggs - large beaten
    • 1 tbsp Honey
    • 2 tsp Vanilla extract
    • 1 1/3 cups Dried Cranberries
    • 1 cup Pecans - chopped


    • Preheat oven to 350℉.
    • Line the sheet pans with parchment paper
    • In a large bowl, mix together all the dry ingredients excep the sugars. Stir in the oats and set to one side.
    • In another bowl, beat together the butter and both sugars until light and fluffy.
    • Beat the eggs into the sugar mixture, scraping down the sides of the bowl as you go. Add the honey and vanilla and beat well.
    • Add the flour mixture to the wet ingredients in two batches.. Beat each batch in well.
    • Stir in the dried cranberries and chopped pecans.
    • Drop heaped tablespoons of the mixture directly onto the parchment paper 2 inches apart.
    • Bake for about 10 minutes. They are ready when the centers look soft but not wet. Allow to cool on the sheet pans for 5 minutes vefore transferring to a cooling rack.


    If you wish you can freeze the cookie dough instead of baking. Roll the dough out of the bowl onto cling film, roll into a log about 1" in diameter, wrap tight and freeze.
    To  bake from frozen, bring to room temp for 15 minutes then slice into 1/4" rounds then bake as usual.
    Tried this recipe?Let us know how it was!

    Ian Cooks site owner

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