These cranberry almond oatmeal cookies are a delightful treat that combines the chewy texture of old-fashioned oats with the tartness of dried cranberries and the crunch of sliced almonds. Perfect for a cozy afternoon snack or a sweet addition to your holiday cookie platter, these cookies are sure to become a family favorite.
While most of the ingredients for these cookies are common pantry staples, you might need to pick up a few items at the supermarket. Dried cranberries and sliced almonds are not always found in every household, so be sure to check the baking or snack aisles for these. Old-fashioned oats are different from quick oats, so make sure to grab the right type for the perfect texture.
Ingredients For Cranberry Almond Oatmeal Cookies
Butter: Provides richness and moisture to the cookies.
Brown sugar: Adds a deep, molasses-like sweetness and helps keep the cookies chewy.
Granulated sugar: Contributes to the sweetness and helps with the cookie's structure.
Eggs: Bind the ingredients together and add moisture.
Vanilla extract: Enhances the flavor of the cookies.
All-purpose flour: Forms the base of the cookie dough.
Baking soda: Helps the cookies rise and become light and fluffy.
Salt: Balances the sweetness and enhances the flavors.
Old-fashioned oats: Give the cookies a chewy texture and hearty flavor.
Dried cranberries: Add a tart and chewy element to the cookies.
Sliced almonds: Provide a crunchy texture and nutty flavor.
Technique Tip for This Recipe
When creaming together the butter, brown sugar, and granulated sugar, ensure the butter is at room temperature. This allows for a smoother mixture and helps to incorporate air, resulting in a lighter and fluffier cookie. Additionally, when adding the eggs, do so one at a time and beat well after each addition to ensure a uniform texture.
Suggested Side Dishes
Alternative Ingredients
butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, making it a good alternative for a dairy-free option.
brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used in equal amounts.
granulated sugar - Substitute with honey: Honey adds natural sweetness and moisture, though you may need to reduce other liquids slightly.
eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative that helps bind the ingredients.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cookies slightly denser.
baking soda - Substitute with baking powder: Use 3 teaspoons of baking powder for every teaspoon of baking soda, though it may slightly alter the texture.
salt - Substitute with sea salt: Sea salt can be used in the same amount and provides a slightly different mineral content.
old-fashioned oats - Substitute with quick oats: Quick oats can be used but will result in a slightly different texture.
dried cranberries - Substitute with raisins: Raisins provide a similar chewy texture and sweetness.
sliced almonds - Substitute with chopped walnuts: Chopped walnuts offer a similar crunch and nutty flavor.
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How to Store or Freeze These Cookies
- Allow the cookies to cool completely on wire racks before storing. This prevents condensation and keeps them from becoming soggy.
- Store the cookies in an airtight container at room temperature. They will stay fresh for up to one week.
- For longer storage, place the cookies in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
- Once frozen, transfer the cookies to a resealable plastic freezer bag or an airtight container. They can be frozen for up to three months.
- To enjoy frozen cookies, allow them to thaw at room temperature for about 15-20 minutes. For a freshly baked taste, you can also warm them in a preheated oven at 300°F (150°C) for 5-10 minutes.
- If you prefer to freeze the cookie dough instead, scoop the dough into individual portions and place them on a baking sheet. Freeze until solid, then transfer to a resealable plastic freezer bag.
- When ready to bake, place the frozen dough portions directly onto a baking sheet and bake in a preheated oven at 350°F (175°C) for 12-15 minutes, adding a couple of extra minutes to the baking time if needed.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 300°F (150°C).
- Place the cranberry almond oatmeal cookies on a baking sheet lined with parchment paper.
- Cover the cookies loosely with aluminum foil to prevent them from drying out.
- Heat for about 5-10 minutes, or until they are warmed through.
- Let them cool slightly before enjoying the warm cookies.
Microwave Method:
- Place a few cookies on a microwave-safe plate.
- Cover them with a damp paper towel to maintain moisture.
- Microwave on medium power for 10-15 seconds.
- Check the cookies and add a few more seconds if needed, but be careful not to overheat them.
Toaster Oven Method:
- Preheat your toaster oven to 300°F (150°C).
- Place the cookies on the toaster oven tray.
- Heat for about 5-7 minutes, checking frequently to ensure they don’t overcook.
- Let them cool slightly before indulging in the crispy edges and chewy centers.
Stovetop Skillet Method:
- Preheat a non-stick skillet over low heat.
- Place the cookies in the skillet, ensuring they are not overlapping.
- Cover the skillet with a lid to trap the heat.
- Heat for about 2-3 minutes on each side, or until the cookies are warmed through.
- Remove from the skillet and let them cool slightly before enjoying the toasty flavor.
Air Fryer Method:
- Preheat your air fryer to 300°F (150°C).
- Place the cookies in the air fryer basket in a single layer.
- Heat for about 3-5 minutes, checking halfway through to ensure they don’t overcook.
- Let them cool slightly before savoring the perfectly reheated cookies.
Best Tools for Baking
Oven: Used to bake the cookies at a consistent temperature of 350°F (175°C).
Large bowl: Essential for creaming together the butter, brown sugar, and granulated sugar.
Electric mixer: Helps to cream the butter and sugars until smooth and to beat in the eggs.
Measuring cups: Necessary for accurately measuring the butter, sugars, flour, oats, and other ingredients.
Measuring spoons: Used to measure smaller quantities like vanilla extract, baking soda, and salt.
Spatula: Useful for scraping down the sides of the bowl and ensuring all ingredients are well mixed.
Baking sheets: Needed for placing the cookie dough to bake in the oven.
Spoon: Used to drop rounded spoonfuls of cookie dough onto the baking sheets.
Wire racks: Important for cooling the cookies evenly after they come out of the oven.
How to Save Time on Making These Cookies
Pre-measure ingredients: Measure out all ingredients like butter, sugar, and flour before starting to streamline the process.
Use a stand mixer: A stand mixer can quickly and efficiently cream the butter and sugar, saving you time and effort.
Batch baking: Use multiple baking sheets to bake more cookies at once, reducing the number of batches you need to bake.
Quick cooling: Transfer cookies to wire racks immediately after baking to speed up the cooling process.
Pre-chop nuts and fruits: Pre-chop almonds and measure out cranberries in advance to save time during mixing.
Cranberry Almond Oatmeal Cookies Recipe
Ingredients
Main Ingredients
- 1 cup Butter softened
- 1 cup Brown Sugar packed
- 0.5 cup Granulated Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1.5 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 3 cups Old-Fashioned Oats
- 1 cup Dried Cranberries
- 1 cup Sliced Almonds
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended.
- Mix in the oats, cranberries, and almonds.
- Drop by rounded spoonfuls onto ungreased baking sheets.
- Bake for 12 minutes in the preheated oven, or until golden brown. Let cool on wire racks.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses
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