Spiced Cranberry Oat Cookies
Discover your new favorite treat with these perfectly chewy oat cookies. A heartwarming blend of cozy spices and tart cranberries creates a sophisticated, satisfying bite in every single cookie.
Servings 16
Calories 98kcal
Equipment
- Two large, parchment-lined half-sheet pans
- One large mixing bowl
- A separate small bowl
- Electric hand mixer or stand mixer
- Silicone spatula
- Cookie scoop or tablespoon
- Wire cooling rack
Ingredients
- ⅔ cup white whole-wheat flour
- ⅔ cup old-fashioned rolled oats
- ½ cup packed light brown sugar
- ¼ cup unsalted butter softened to room temperature
- 1 large egg
- 1 tsp vanilla extract
- ⅔ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅓ tsp fine sea salt
- ⅓ cup dried cranberries
Instructions
- Prepare the Baking Station : Position oven racks in the upper and lower thirds of your oven and preheat to 375°F (190°C). Line your half-sheet pans with parchment paper for easy cleanup and to prevent sticking.
- Combine Dry Ingredients : In the small bowl, whisk together the white whole-wheat flour, rolled oats, baking powder, cinnamon, nutmeg, and salt. Blending these now ensures the spices are evenly distributed throughout the dough.
- Cream Butter and Sugar : In the large mixing bowl, beat the softened butter and packed brown sugar with an electric mixer on medium speed for about 2 minutes. The mixture should become light, fluffy, and pale in color.
- Incorporate Wet Ingredients : Add the egg and vanilla extract to the creamed butter mixture. Beat on low speed until just combined, scraping down the sides of the bowl with a spatula as needed to ensure everything is evenly incorporated.
- Form the Dough : Pour the dry ingredient mixture into the wet ingredients. Mix on low speed until a cohesive dough forms. Be careful not to overmix. Gently fold in the dried cranberries with the silicone spatula.
- Portion and Bake : Drop rounded tablespoons of the cookie dough about 2 inches apart onto the prepared pans, yielding about 8 cookies per pan. Bake for 9 to 11 minutes, rotating the pans top-to-bottom and front-to-back halfway through. The cookies are done when the edges are set and golden brown.
- Cool and Set : Remove the pans from the oven and let the cookies rest on the hot pans for 3 minutes to firm up slightly. Afterward, carefully transfer them to a wire rack to cool completely.
Notes
Storage:
Keep cookies in an airtight container at room temperature for up to 4 days. Placing a slice of bread in the container can help maintain their softness.
Ingredient Swaps:
Feel free to substitute the dried cranberries with an equal amount of chocolate chips, chopped walnuts, or pecans for a different texture and flavor profile. Troubleshooting Spread:
If your cookies tend to spread too much, chill the portioned dough on the baking sheets for 15-20 minutes in the refrigerator before baking. This solidifies the butter and helps the cookies hold their shape.
Feel free to substitute the dried cranberries with an equal amount of chocolate chips, chopped walnuts, or pecans for a different texture and flavor profile. Troubleshooting Spread:
If your cookies tend to spread too much, chill the portioned dough on the baking sheets for 15-20 minutes in the refrigerator before baking. This solidifies the butter and helps the cookies hold their shape.
Nutrition Facts (per serving)
- Serving Size: 1 cookie
- Calories: 98
- Total Fat: 3.6 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 0.3 g
- Monounsaturated Fat: 1 g
- Cholesterol: 19 mg
- Sodium: 72 mg
- Total Carbohydrate: 15 g
- Dietary Fiber: 1 g
- Total Sugars: 8 g
- Includes: 8 g Added Sugars
- Net Carbohydrates: 14 g
- Protein: 2 g
- Vitamin D: 0.1 mcg
- Calcium: 16 mg
- Iron: 0.4 mg
- Potassium: 47 mg
- Vitamin C: 0 mg