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Chewy Cranberry Oatmeal Cookies

Chewy cranberry oatmeal cookies bake up with golden edges, soft centers, and tart dried cranberries in every bite. Chill the dough for 30 minutes before baking to help the cookies hold their shape.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling 30 minutes
Total Time 1 hour 2 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 146
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
  • 3 cup old-fashioned rolled oats
  • 1.5 cup dried cranberries

Equipment

  • 2 18x13-inch baking sheets
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F and line two 18x13-inch baking sheets with parchment paper.
  2. Whisk together the flour, baking soda, cinnamon, and salt.
  3. Beat the butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 2 to 3 minutes, until creamy.
  4. Beat in the eggs one at a time, then mix in the vanilla.
  5. Add the flour mixture and mix on low just until combined.
  6. Stir in the oats and cranberries.
  7. Cover and refrigerate the dough for 30 minutes.
  8. Scoop the dough into 1 1/2-tablespoon portions and arrange them about 2 inches apart on the prepared baking sheets.
  9. Bake for 10 to 12 minutes, rotating the sheets halfway through, until the edges are golden and the centers still look slightly soft.
  10. Let the cookies cool on the baking sheets for 5 minutes.
  11. Transfer the cookies to a wire rack to cool completely.

Notes

For chewy centers, take the cookies out when the edges are golden and the centers still look slightly soft. Store in an airtight container at room temperature for up to 4 days; freeze for up to 3 months. A dairy-free butter substitute can be used if needed.