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Cranberry oatmeal cookies are super chewy, with a sweet-tart contrast. The tart cranberries balance the rich sweetness of the dough perfectly.

Gooey Cranberry Oatmeal Cookies

A delicious alternative to raisins, cranberries lend a sweet-tart contrast to this enjoyably gooey, oatmeal cookie!
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Prep Time: 15 minutes
Author: Rebecka Evans

Ingredients

  • Whisk Together
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea or kosher salt

Cream Together Wet ingredients

  • 1 cup unsalted butter softened
  • 1 cup sugar
  • 1 cup dark brown sugar firmly packed
  • 2 large eggs
  • 2 teaspoon vanilla extract

Stir in

  • 2 cups rolled oats not instant
  • 1 ½ cups dried cranberries

Instructions

  • Preheat oven to 350 degrees F.
  • Whisk dry ingredients together; set aside
  • Combine wet ingredients with a hand mixer on low speed
  • Stir the flour mixture into the creamed mixture until well combined, do not over mix
  • Add the oats and cranberries, stir to incorporate
  • Fill an ice cream scoop, pressing against the side of the bowl, to level dough
  • Drop 2-inches apart onto a baking sheet lined with parchment paper
  • Bake 11-13 minutes; cooking times vary based on altitude, watch closely to insure golden brown color
  • Remove from oven; allow cookies to rest on baking sheet for 1-2 minutes before transferring to plate or wire rack to cool

Notes

Adapted from Food.com Bev