Chewy Cranberry Oatmeal Cookies Recipe

Ingredients

• 1 cup unsalted butter at room temperature
• 1.5 cups light brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 cups old-fashioned rolled oats
• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1.5 teaspoons coarse kosher salt
• 0.5 teaspoon ground nutmeg
• 0.5 cup dried cranberries
• 0.5 cup chopped toasted pecans

Instructions

1. Preheat your oven to 350°F (175°C). Position an oven rack in the upper third of the oven and line your baking sheets with parchment paper for easy cleanup.
2. In the bowl of a stand mixer, cream together unsalted butter and light brown sugar on medium-low speed until light and fluffy, about 3-4 minutes. Mix in vanilla extract, then add the eggs one at a time, mixing well after each addition. Reduce the mixer speed to low and keep it running.
3. In a separate bowl, whisk together rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg. Gradually add the oat mixture to the mixer, about 1/3 at a time, mixing until just combined. Fold in dried cranberries and your choice of nuts. Use a large cookie scoop to drop dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
4. Bake one batch at a time in the preheated oven until the edges are lightly golden brown, approximately 15-18 minutes. Let the cookies cool slightly on the baking sheets before transferring them to wire racks to cool completely.

Nutrition

• Calories: 137 kcal
• Fat Content: 7 g
• Fiber Content: 1 g
• Sugar Content: 10 g
• Sodium Content: 101 mg
• Protein Content: 2 g
• Cholesterol Content: 24 mg
• Carbohydrate Content: 18 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g