This time of year, cranberries are everywhere. So when I saw huge tubs of dried cranberries at Trader Joes this week for 50% off, I scooped up some and went to work making cranberry oatmeal chocolate chip cookies. My first round of baking resulted in a jar full of soft, chewy, cranberry oatmeal cookies and a house that smelled like cinnamon and vanilla.

While my one year old is a bit too young to help, I set him up in his high chair so he could see the activity and be a part of the fun. Depending on age, older toddlers can help by simply adding the cranberries. Or if they are even older, help mix the batter or drop spoonfuls onto the cookie sheets.

Plus, it is always a nice idea to make a bit more and have your child share with a neighbor who is sick, a friend that is down or to drop off some to your local fire department or church.

So this is what you need:

  • 1 1/2 cup all-purpose flour (I use whole wheat for healthier benefits)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 1/2 cups old fashioned oats
  • 8 ounces unsalted butter, slightly softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, beaten lightly
  • 1 tablespoon honey
  • 2 teaspoons vanilla extract
  • 1 1/3 cups of dried cranberries (Or more if you want)
  • 1 cup of chocolate chips (You can leave this out all together or substitute with white chocolate chips or pecans.)

These are the steps:

  1. Preheat Oven to 350 degrees.
  2. Line sheet pans with parchment if you don’t have non-stick cookie sheets.
  3. Mix the dry ingredients together, then stir in the oats.
  4. Set aside.
  5. Beat the butter and both sugars together until light and fluffy.
  6. Add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended.
  7. Add the flour mixture in two additions, beating each until well combined.
  8. Stir in the cranberries and pecans.
  9. Drop spoonfuls about 2 inches apart on the cookie sheets.
  10. Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
  11. Let cool for 5 minutes, then transfer to a rack.
  12. Then transfer into a cookie jar, container or your mouth.

I usually triple the recipe so I can also freeze some of the batter for a quick dessert or gift later on. To freeze, just scrape the dough onto some plastic wrap, roll into a log, wrap tightly, and freeze. When you are ready to bake, take it out of the freezer, let sit for about 15 minutes, slice into slices and bake as directed.



Image Credit: My own. All Rights Reserved.

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