Introduction
These delicious cookies are the perfect blend of rich flavors and delightful textures. Combining the chewiness of rolled oats with the sweetness of dried cranberries and optional white chocolate, this recipe is sure to become a family favorite. Easy to make and even easier to enjoy, these cookies are perfect for any occasion.
Detailed Ingredients with measures
– ¾ cup unsalted butter, room temperature (1½ sticks)
– ¾ cup brown sugar (160 grams)
– 1 large egg (50 grams), room temperature
– 1 teaspoon pure vanilla extract (4 grams)
– 1½ cups all-purpose flour (180 grams)
– ½ teaspoon baking soda (3 grams)
– ½ teaspoon kosher salt
– ½ teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg
– 1½ cups rolled oats (150 grams)
– 1 cup dried cranberries (114 grams)
– ⅔ cup white chocolate chips (113 grams), optional (can substitute semisweet chips)
Prep Time
25 minutes
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 35 minutes
Yield: Approximately 24 cookies
Detailed Directions and Instructions
Preheat the Oven
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside for later use.
Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer to cream together ¾ cup of unsalted butter and ¾ cup of brown sugar. Mix until the mixture is fluffy and light in texture.
Add Egg and Vanilla
Add 1 large egg and 1 teaspoon of pure vanilla extract to the butter and sugar mixture. Beat the mixture until the ingredients are well combined.
Combine Dry Ingredients
In a separate bowl, whisk together 1½ cups of all-purpose flour, ½ teaspoon of baking soda, ½ teaspoon of kosher salt, ½ teaspoon of ground cinnamon, and ¼ teaspoon of ground nutmeg until evenly blended.
Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Stir the dough until just combined; do not overmix.
Fold in Oats and Add-ins
Using a spatula, gently fold in 1½ cups of rolled oats, 1 cup of dried cranberries, and optional ⅔ cup of white chocolate chips until they are evenly distributed throughout the dough.
Portion the Dough
Using a 1-tablespoon cookie scoop, portion out the dough onto the prepared baking sheet, placing each scoop about 1 inch apart to allow for spreading.
Bake the Cookies
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are slightly browned.
Cooling the Cookies
Remove the baking sheet from the oven and allow the cookies to cool on the sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
Notes
Butter Temperature
Ensure that the unsalted butter is at room temperature for optimal creaming with the sugar.
Ingredient Substitutions
You may substitute white chocolate chips with semisweet chocolate chips if desired.
Storage Instructions
Store any leftover cookies in an airtight container at room temperature for up to one week.
Oven Variability
Oven temperatures may vary, so keep an eye on the cookies during the last few minutes of baking to prevent over-browning.
Cook techniques
Creaming Butter and Sugar
To achieve a light and fluffy cookie texture, it’s essential to cream the unsalted butter and brown sugar together until well combined and airy. This process incorporates air into the mixture, which helps the cookies rise properly during baking.
Egg Incorporation
When adding the egg and vanilla extract to the creamed mixture, ensure they are at room temperature for better emulsification. Beat them until thoroughly combined to create a uniform batter.
Whisking Dry Ingredients
In a separate bowl, whisk the all-purpose flour, baking soda, kosher salt, ground cinnamon, and ground nutmeg together. This step ensures that the leavening agents and spices are evenly distributed throughout the flour, which promotes consistent baking results.
Mixing Techniques
When combining the dry and wet ingredients, mix until just combined to avoid overworking the dough. Overmixing can lead to dense cookies, so it’s important to stop as soon as no dry flour is visible.
Folding in Add-Ins
To incorporate rolled oats, dried cranberries, and white chocolate chips, use a spatula to gently fold them into the dough. This technique ensures that all ingredients are evenly distributed without deflating the dough.
Portioning Dough
Use a 1-tablespoon cookie scoop for uniform cookie sizes. This helps ensure even baking and consistent appearance among the cookies. Space the dough portions about 1 inch apart on the baking sheet to allow for spreading during baking.
Baking Time and Temperature
Bake the cookies at 350°F for 8-10 minutes. Keep an eye on them, as the edges should be slightly browned while the centers remain soft. It’s important to follow this temperature and time to achieve the desired texture.
Cooling Method
After baking, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This allows them to set and makes them easier to move without breaking.
FAQ
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but you may want to reduce or omit the added kosher salt in the recipe to prevent the cookies from being too salty.
What can I substitute for brown sugar?
You can substitute an equal amount of white sugar mixed with a small amount of molasses to achieve a similar flavor, or use coconut sugar for a different taste.
Can I leave out the white chocolate chips?
Absolutely! The white chocolate chips are optional. You can leave them out or substitute them with semisweet chocolate chips or another mix-in of your choice.
How do I store leftover cookies?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, consider freezing them in a single layer before transferring to a freezer-safe bag.
Can I add nuts to this recipe?
Yes, you can add chopped nuts such as walnuts or pecans. Just fold them in along with the oats and cranberries for added texture and flavor.
Conclusion
The combination of rich brown sugar, creamy butter, and sweet dried cranberries creates a delightful cookie that is both chewy and satisfying. The addition of oats not only enhances the texture but also adds a wholesome element to these treats. Whether enjoyed with a glass of milk or as a quick snack on the go, these cookies are sure to impress.
Oatmeal Raisin Variation
Substitute dried cranberries with raisins for a traditional oatmeal raisin cookie twist.
Chocolate Chip Delight
Replace dried cranberries and white chocolate chips with semisweet chocolate chips for a classic combination.
Coconut Craze
Add shredded coconut to the batter for a tropical flavor and chewy texture.
Nuts About You
Incorporate chopped nuts, such as walnuts or pecans, for added crunch and richness.
Spiced Apple Treats
Mix in diced dried apples and a little extra cinnamon for a fall-inspired treat.
Maple Pecan Cookies
Use maple syrup in place of brown sugar and add chopped pecans for a unique flavor profile.
Peanut Butter Swirl
Fold in peanut butter chips and reduce the amount of butter for a nutty flavor.
Banana Oatmeal Cookies
Mash ripe bananas and add to the dough for a fruity and moist version of oatmeal cookies.
