Cranberry oatmeal cookies
These small-batch chewy oatmeal cookies are filled with dried cranberries and crushed almonds. They're perfect with a glass of milk at any time of the day!
Equipment
- 2 medium mixing bowls
- Baking sheet
- Parchment paper or aluminum foil
- Hand or stand mixer
Ingredients
- 1/2 cup (115g) unsalted butter, room temperature
- 1/4 cup + 2 tbsp (75g) brown sugar
- 2 tbsp (25g) granulated sugar
- 1 egg
- 1/2 tbsp vanilla extract
- 1/2 tbsp honey
- 3/4 cup (95g) all purpose flour
- Zest of 1 medium orange
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp ground cinnamon
- 1 1/2 cups (120g) whole rolled oats
- 1/2 cup (70g) dried cranberries, plus additional for topping
- 1/4 cup (30g) crushed almonds
Instructions
- Using a hand mixer or stand mixer fitted with a paddle attachment, cream together butter, brown sugar, and white sugar on medium speed until light and fluffy
- Add the egg and mix together on high until combined. Add the vanilla and honey and mix until combined. Scrape down sides of bowl as needed.
- In a separate bowl, mix together the flour, orange zest, baking soda, salt, and cinnamon. Add to the wet ingredients and mix on low until combined. Mix in the oats, cranberries, and almonds on low speed.
- Chill the dough for 30 - 45 minutes
- Preheat oven to 350°F and line baking sheets with parchment paper. Remove the dough from the refrigerator. Roll about 2 tbsp of dough at a time and place on the baking sheet. Place the dough balls at least 2 inches apart.
- If you like flatter cookies, chill for 5 minutes before baking. If you like thicker cookies, chill for 10 - 15 minutes before baking.
- Bake for 12 - 14 minutes until the edges are golden brown. The centers may still look soft but they will set at the cookies cool. Remove from the oven and while the cookies are still soft, press a few dried cranberries on top. Let cool for 5 minutes then transfer to cooling rack and let cool completely.