Crispy Cranberry Oatmeal Delights
Indulge in these delightful Crisp Cranberry Oatmeal Cookies, a perfect treat for any occasion. Made in a small batch, these cookies combine the wholesome goodness of oats with the tangy sweetness of dried cranberries. With a crispy exterior and chewy center, they make a fantastic snack or dessert. This easy-to-follow recipe yields 24 delectable cookies that are sure to impress family and friends alike. Enjoy warm from the oven or store them in an airtight container for a delicious treat throughout the week!
24
Servings
N/A
Calories
10
Ingredients
Ingredients
Soft butter
1/2 cup (softened to room temperature)
Granulated sugar
1/2 cup (regular sugar)
Brown sugar
1/2 cup (packed)
Egg
1 (large, at room temperature)
All-purpose flour
1 cup (sifted)
Salt
1/2 teaspoon (fine sea salt)
Baking soda
1/2 teaspoon (sifted)
Baking powder
1/2 teaspoon (sifted)
Rolled oats
3/4 cup (old-fashioned or quick oats)
Dried cranberries
1/2 cup (chopped if large)
Instructions
1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3
Add the egg and mix until fully incorporated.
4
In a separate bowl, whisk together the sifted flour, salt, baking soda, and baking powder.
5
Gradually add the dry ingredients to the wet mixture, stirring until well combined.
6
Fold in the oats and dried cranberries, ensuring they are evenly distributed throughout the dough.
7
Using a teaspoon or cookie scoop, roll the dough into small balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
8
Bake in the preheated oven for approximately 10 minutes, or until the edges are golden brown.
9
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Cranberry Oatmeal Delights?
They are a delightful small-batch cookie that combines wholesome oats with tangy dried cranberries for a treat with a crispy exterior and chewy center.
How many cookies does this recipe make?
This recipe yields approximately 24 delectable cookies.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
How long do these cookies need to bake?
Bake the cookies for approximately 10 minutes, or until the edges are golden brown.
What type of oats should I use?
You can use either old-fashioned rolled oats or quick oats for this recipe.
Do I need to sift the flour?
Yes, the recipe specifies using 1 cup of all-purpose flour that has been sifted.
How should the butter be prepared?
The butter should be softened to room temperature before creaming it with the sugars.
What kind of sugar is required?
The recipe uses a combination of 1/2 cup granulated sugar and 1/2 cup packed brown sugar.
How do I prepare the baking sheet?
Line your baking sheet with parchment paper to prevent the cookies from sticking.
What is the first step in mixing the dough?
The first step is to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
When should I add the egg?
Add the egg after creaming the butter and sugars, mixing until it is fully incorporated.
How do I handle the dry ingredients?
Whisk together the sifted flour, salt, baking soda, and baking powder in a separate bowl before adding them to the wet mixture.
How should I combine the dry and wet ingredients?
Gradually add the dry ingredients to the wet mixture, stirring until the dough is well combined.
When do I add the cranberries and oats?
Fold in the oats and dried cranberries last, ensuring they are evenly distributed throughout the dough.
How do I shape the cookies?
Using a teaspoon or cookie scoop, roll the dough into small balls.
How much space should be between cookies on the baking sheet?
Place the dough balls about 2 inches apart to allow for spreading during baking.
Should I cool the cookies on the baking sheet?
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
What is the best way to store these cookies?
Store the cooled cookies in an airtight container to keep them fresh throughout the week.
Can I eat these cookies warm?
Yes, they are delicious when enjoyed warm from the oven.
What type of cranberries work best?
Dried cranberries are used; if they are large, it is recommended to chop them.
Is this a large batch recipe?
No, it is specifically designed as a small batch recipe.
What category of food does this fall under?
This recipe is categorized as a Dessert.
Does this recipe use baking powder or baking soda?
It uses both: 1/2 teaspoon of baking soda and 1/2 teaspoon of baking powder.
What kind of salt should I use?
The recipe calls for 1/2 teaspoon of fine sea salt.
What size egg is needed?
Use one large egg at room temperature.
How many ingredients are in this recipe?
There are a total of 10 ingredients.
Is the brown sugar packed or loose?
The 1/2 cup of brown sugar should be packed.
What is the texture of the cookie center?
The center of these cookies is chewy.
Can I use a cookie scoop for sizing?
Yes, a cookie scoop or a simple teaspoon can be used to portion the dough.
Are these cookies suitable for snacks?
Yes, they make a fantastic snack or dessert for family and friends.