OATMEAL COOKIES WITH CRANBERRY

Ingredients

Oatmeal Cookies with Cranberry

250 grams (8.8 ounces) butter, at room temperature
100 grams (3.55 ounces) brown sugar
100 grams (3.55 ounces) white sugar
1 tablespoon (1 tablespoon) honey
2 eggs, at room temperature
150 grams (5.3 ounces) whole grain wheat flour
150 grams (5.3 ounces) wheat flour
1 teaspoon (1 teaspoon) ground cinnamon
1 teaspoon (1 teaspoon) baking powder
100 grams (3.55 ounces) dried cranberries
15 grams (0.55 ounces) dried cranberries, for decoration
Zest of 1 orange
1 pinch (1 pinch) salt
250 grams (8.8 ounces) oatmeal

Equipment

Electric Mixer
An electric mixer will make creaming the butter and sugars a breeze. **Tip:** Start on a low speed to avoid sugar explosions!
Mixing Bowls
Using multiple sizes of bowls will help manage your ingredients efficiently. **Tip:** A large bowl for dry ingredients, a medium bowl for wet ingredients.
Cookie Scoop
A cookie scoop ensures evenly-sized cookies for uniform baking. **Tip:** Dip the scoop in water to prevent sticking.
Baking Mat or Parchment Paper
Keep your cookies from sticking and make cleanup easier. **Tip:** Reusable baking mats can save you money and reduce waste.
Cooling Rack
Allow your cookies to cool evenly and prevent them from becoming soggy. **Tip:** Space the cookies out to speed up the cooling process.

Instructions

Step 1

Step 1: Whip the butter with the brown sugar, white sugar, and honey until creamy and well-blended. Make sure your butter is at room temperature; this makes it easier to whip and helps achieve a smooth texture.

Step 2

Step 2: Add the eggs, one at a time, to the butter mixture, mixing well after each addition. Ensure the eggs are also at room temperature; this helps them blend more easily into the mixture.

Step 3

Step 3: In a separate bowl, mix together the whole grain wheat flour, wheat flour, cinnamon, baking powder, and salt. Add this dry mixture to the wet ingredients and mix until just combined. Do not overmix; this will prevent the cookies from becoming tough.

Step 4

Step 4: Lightly chop the oat flakes and add them to the cookie batter. Mix until evenly distributed. Lightly chopping the oats helps them incorporate more evenly into the dough, giving you a consistent texture throughout the cookies.

Step 5

Step 5: Add the dried cranberries and orange zest, and mix until they are evenly incorporated. Fold these in gently to avoid breaking the cranberries and zest.

Step 6

Step 6: Form the dough into cookies and place them on a baking mat, spacing them about 3-4 cm (1.2-1.6 inches) apart. Lightly press them down with your fingers and decorate with additional dried cranberries. Pressing the cookies down slightly will help them bake more evenly.

Step 7

Step 7: Bake the cookies in a preheated oven at 190°C (374°F) for 12 minutes, or until the edges are golden brown. Oven temperatures can vary, so start checking the cookies at the 10-minute mark. Enjoy these incredibly delicious cookies!

Servings

When it comes to serving these oatmeal cranberry cookies, the possibilities are endless and ever so delicious! 🎉 **Warm from the oven**, these cookies are perfect for a cozy afternoon with a **cup of tea or coffee**. 🫖☕ For a **classic match**, try pairing them with a glass of cold milk. 🥛

If you're planning an **elegant dessert platter**, stack these cookies alongside some fresh fruit and a few wedges of dark chocolate. 🍫🍇 The tangy sweetness of the cranberries pairs wonderfully with the rich bitterness of the chocolate.

For a **festive twist during the holidays**, serve the cookies with a dollop of whipped cream or a scoop of vanilla ice cream. 🍦🎄 It adds an extra touch of indulgence that friends and family will absolutely love. Don’t forget to garnish with a sprinkle of leftover **orange zest** or **extra cranberries** for that fancy finishing touch! 🍊

Variations

Looking to keep it **gluten-free** or **vegan**? We got you covered! 😊

Gluten-Free Option

Swap the whole grain wheat flour and wheat flour for a **gluten-free flour blend**. Make sure the oats are labeled gluten-free as well. This simple change makes the cookies just as **yummy and chewy** without the gluten.

Vegan Option

Replace the butter with **vegan butter** and use **flax eggs** instead of regular eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). Substitute honey with **maple syrup** or agave nectar. 🌱 This way, you can enjoy these cookies while keeping them completely plant-based!

Both variations keep the cookies just as scrumptious, ensuring everyone can enjoy a delicious treat. Don’t forget to mark your recipes so everyone knows they’re allergy-friendly. 🌟

Faq

Why do my cookies spread too much?
Chilling the dough for about 30 minutes before baking can prevent excessive spreading. Also, check that your butter isn’t overly softened.
Can I substitute the cranberries with other dried fruits?
Yes, you can use **raisins, dried cherries, or chopped dried apricots** as substitutes. Just make sure to use the same quantity for the best results.
How do I store these cookies to keep them fresh?
Store the cookies in an airtight container at room temperature. They’ll stay fresh for up to a week. For longer storage, you can freeze them for up to 3 months.
Can I add nuts to this recipe?
Absolutely! Chopped nuts like **walnuts, pecans, or almonds** can add a delightful crunch. Start with ¼ cup and adjust to your preference.
What’s the secret to making the perfect chewy cookie?
Make sure to not overbake them. The cookies should still be soft in the center when you remove them from the oven as they will continue to bake on the tray.
How do I enhance the flavor of these cookies?
Adding a splash of **vanilla extract** or a pinch of **nutmeg** can elevate the flavors. Don’t forget the **orange zest**—it’s a game-changer!