These chewy oatmeal cranberry cookies are a delightful twist on the classic oatmeal raisin cookies, offering a burst of flavor and texture in every bite.
Preheat your oven to 350°F (175°C) and prepare a cookie sheet by lining it with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the light brown sugar and unsalted butter until smooth and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the large egg and pure vanilla extract to the creamed mixture and beat until well combined.
Scrape down the sides of the bowl to ensure all ingredients are evenly mixed.
In a separate bowl, whisk together the unbleached all-purpose flour, freshly ground cinnamon, baking soda, and fine salt.
Whisking aerates the dry ingredients, ensuring a lighter cookie texture.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Avoid overmixing to prevent tough cookies.
Fold in the rolled oats and sweetened dried cranberries using a spatula.
Gently folding ensures the mix-ins are evenly distributed without overworking the dough.
Drop rounded tablespoonfuls of dough onto the prepared cookie sheet, spacing them about 2 inches apart.
Using a cookie scoop ensures uniform cookie sizes for even baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Keep an eye on the cookies to avoid overbaking; they should be soft in the center.
Allow the cookies to cool on the cookie sheet for 2 minutes before transferring them to a cooling rack to cool completely.
Cooling on the sheet helps the cookies set before moving them.
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