Cranberry Oatmeal Cookies
Course: DesertsCuisine: EuropeanPrep Time
15 mins
Cook Time
45
minutesTotal Time
1
minuteServings
36
Yield
3 dozen cookies
Ingredients
1 cup — unsalted butter at room temperature
1 ½ cups — light brown sugar
2 teaspoons — vanilla extract
2 large — eggs
2 cups — old-fashioned rolled oats
1 ½ cups — all-purpose flour
1 teaspoon — baking powder
1 teaspoon — ground cinnamon
1 ½ teaspoons — coarse kosher salt, or to taste
½ teaspoon — ground nutmeg
½ cup — dried cranberries
½ cup — chopped toasted pecans
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the upper third of the oven. Line baking sheets with parchment paper.
- Place unsalted butter and light brown sugar into the work bowl of a stand mixer and mix on medium-slow speed until very fluffy, 3 to 4 minutes. Beat in vanilla extract, followed by eggs, one at a time. Reduce mixer speed to lowest speed and leave running.
- Whisk rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg together in a separate bowl; gradually add oat mixture into the slowly running mixer, a 1/3 at a time. Mix in dried cranberries and nuts until just incorporated. Using a large cookie scoop, place dough on prepared baking sheet about 2 inches apart.
- Bake one batch at a time in the preheated oven just until the edges are brown, 17 to 18 minutes. Allow to cool on baking sheets for about 5 minutes before removing to finish cooling on wire racks.
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