This is my recipe for oatmeal cranberry cookies. Don’t be fooled by the title, there is more to this cookie than just oats and cranberries. Should you decide to follow this recipe, you could possibly be making the best oatmeal cookies, you have ever tasted? I have made these cookies for about four years now, and I have never had a complaint, and I am sure you won’t have any either.
For allergy reasons, I must inform you in advance that this recipe has nuts listed in the ingredients, you may omit them if you choose.
This recipe was designed with a stand mixer in mind, simply for the sake for time and ease, you could do it the old fashion way, but be ready to add an additional 20 minutes to the process. To begin you will need to assemble the …show more content…
This recipe will make approximately 3 dozen cookies and take 35 to 45 minutes too complete, 25 minutes for prep, and approximately, 15 to 20 minutes of cook, and cooling time. Depending on the size of your oven, you will want to bake these cookies one batch at a time, about a dozen cookies per …show more content…
Next, line your baking sheets with parchment paper, so the cookie’s won’t stick to the baking sheet.
Set the baking sheet aside and start combining the ingredients in the bowl of the stand mixer.
Add 1 cup unsalted butter, and 1-1/2 cups light brown sugar into the bowl of the mixer and mix on medium-slow speed until very fluffy, this step will take 3 to 4 minutes.
Now add in the 2 teaspoons vanilla extract, followed by 2 eggs, one at a time. Reduce mixer speed to lowest speed, and leave running.
Next, in a separate bowl, whisk together the dry ingredients, 2 cups rolled oats, 1-1/2 cups flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1-1/2 teaspoons kosher salt, and 1/2 teaspoon nutmeg, this will ensure that all of the dry ingredients are thoroughly mixed.
Pour the dry ingredients into the slow running mixer, don’t dump them in all at once in or you will risk dry spots in your finished cookies, instead add the dry ingredients in thirds.
Mix in dried cranberries and nuts until just
For allergy reasons, I must inform you in advance that this recipe has nuts listed in the ingredients, you may omit them if you choose.
This recipe was designed with a stand mixer in mind, simply for the sake for time and ease, you could do it the old fashion way, but be ready to add an additional 20 minutes to the process. To begin you will need to assemble the …show more content…
This recipe will make approximately 3 dozen cookies and take 35 to 45 minutes too complete, 25 minutes for prep, and approximately, 15 to 20 minutes of cook, and cooling time. Depending on the size of your oven, you will want to bake these cookies one batch at a time, about a dozen cookies per …show more content…
Next, line your baking sheets with parchment paper, so the cookie’s won’t stick to the baking sheet.
Set the baking sheet aside and start combining the ingredients in the bowl of the stand mixer.
Add 1 cup unsalted butter, and 1-1/2 cups light brown sugar into the bowl of the mixer and mix on medium-slow speed until very fluffy, this step will take 3 to 4 minutes.
Now add in the 2 teaspoons vanilla extract, followed by 2 eggs, one at a time. Reduce mixer speed to lowest speed, and leave running.
Next, in a separate bowl, whisk together the dry ingredients, 2 cups rolled oats, 1-1/2 cups flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1-1/2 teaspoons kosher salt, and 1/2 teaspoon nutmeg, this will ensure that all of the dry ingredients are thoroughly mixed.
Pour the dry ingredients into the slow running mixer, don’t dump them in all at once in or you will risk dry spots in your finished cookies, instead add the dry ingredients in thirds.
Mix in dried cranberries and nuts until just