I usually bake 10 minutes but timing will depend on individual ovens 10 minutes yields a chewy, yet not undercooked cookie.Having the dough already prepared can help if you want to plan ahead to bake them for a party/event. You can refrigerate the dough 1/2 hour to 24 hours to make it easier to handle and hold it shape better resulting in more rounded cookies, if you do this, make sure to add 1-2 minutes to the baking time since the dough will be cold.A rounded tablespoon measure works just fine though! This method can cut down on mess, allowing you to keep your fingers from having to handle the dough. You can use a cookie dough scoop to make perfect scoops of dough.Be sure to check on the cookies when they are close to being done – burnt cookies are no fun! If you make the cookies larger, it will add baking time. When scooping the dough, you might have extra after putting 12 scoops on 2 sheets, just bake the cookies and do another set with the remaining dough.I have found in the many times making this recipe, that it is best not to overwork the dough mix the ingredients until combined but, no more, or you will end up with flat cookies!.Try adding 1 -2 tablespoons of freshly ground flaxseed or stabilized flaxseed with the dry ingredients.Try adding 1/2-1 cup of semi-sweet chocolate chips, however, this makes it a completely different cookie.Try adding 1/2 – 1 cup of chopped nuts, walnuts compliment the flavors in this recipe.Bake for 12-15 minutes or until golden brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.Recipe Notes, Alternatives, and Thoughts:.You may flatten the dough ball with a fork (optional). With an ice cream scoop (about 2 tablespoons), drop the dough on prepared baking sheets, leaving 2 inches apart.Chill the dough for 1 hour to prevent the cookies from spreading.With a spatula, stir in the oats and cranberries until incorporated. Drain and dry the cranberries with a paper towel.Stir in the dry ingredient into the wet ingredient. In a different bowl, combine all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.Beat in eggs one at a time, then stir in vanilla. With a hand mixer or stand mixer with a paddle attachment, cream butter, granulated sugar, and brown sugar until incorporated.Soak the dried cranberries in warm water.Prepare 2 baking sheets and grease or line them with parchment papers. If you are a fan of oatmeal cookies, make sure to check out these recipes! While you are here, don’t forget to check out my other cookie recipes!
If you are not a fan of dried cranberries, use this oatmeal cookies recipe as the base for other add-ins with the same volume provided in the recipe. Today’s Soft and Chewy Oatmeal Cranberry Cookies is my favorite base oatmeal cookies recipe.
Honestly, no matter which oat you choose, the cookies are going to taste incredible. However, I personally like to use quick-cooking oats for cookies as they tend to be more uniform and softer. A lot of recipes will call for rolled oats for a chewier texture. Rolled oats and quick-cooking oats are great for oatmeal cookies. They tend to absorb more moisture and can alter the texture of the cookies. Instant oats are much finer than quick-cooking oats and it simply needs hot water added.They have a slightly finer texture and cookies that are made with this type of oats tend to look prettier because they give a baked good a very uniform texture. Quick-cooking oats are rolled oats that have been broken down into smaller pieces and enables them to cook more quickly.When you make oatmeal cookies with rolled oat, the whole oats are clearly visible in the cookies and the cookies’ texture is slightly chewy. Rolled oats are less processed than quick oats, thus retaining more nutrients.There is quite a selection when it comes to choosing oats from rolled oats, quick-cooking oats, and instant oats. This is my favorite oatmeal cookie recipe and always sure to satisfy my cookie cravings. The flavor is a warm blend of nutty oats and brown sugar, with hints of cinnamon, and studded with plump sweet-tangy dried cranberries. The oatmeal cookies I am sharing here are soft and chewy through the center with crispy edges. I love all kinds of oatmeal cookies, but I know that some people hate raisins in their oatmeal cookies. They are one of the sweet treats that I have been enjoying since childhood. If you are not a fan of dried cranberries, use this oatmeal cookies recipe as the base for other add-ins. These Oatmeal Cranberry Cookies are soft and chewy, perfectly spiced, dotted with juicy sweet and tangy dried cranberries.
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