Favorite Cranberry Oatmeal Cookies

Preparation time: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Cook time: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Servings: 24


  • 4 sticks softened butter
  • 2 cups packed brown sugar
  • 1 cup granulated (white) sugar
  • 4 fresh eggs
  • 2 teaspoons vanilla extract
  • 405 grams all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon table salt
  • 6 cups uncooked oatmeal flakes
  • 2 cups dried sweetened cranberries

  1. If using measuring cups, measure 3 cups of flour (weighing is more accurate).
  2. In a standing mixer, beat together butter and sugars until creamy. Scrape down bowl. Crack eggs separately into a separate bowl and add eggs and vanilla to butter/sugar mix. Mix at medium speed until combined but don't overbeat.
  3. Combine flour, soda, cinnamon and salt (best to whiz them together in a food processor for 5-6 pulses). Add flour mixture to creamed mixture while slowly mixing. Mix until combined but not overly beaten. Add cranberries; add oats. At this point you might need to hand stir the mix.
  4. Using tablespoons, form drops of dough slightly smaller than ping-pong balls and place close together on a parchment lined cookie sheet. Freeze the balls for at least an hour. At this point, you can transfer them to a resealable plastic bag and hold in the freezer for a month (if they last that long).
  5. To bake, preheat oven to 350 degrees Fahrenheit. Place cookies on parchment lined baking sheet about 1 1/2 inches apart. Bake for approximately 14 minutes until golden brown. Slide cookies on parchment paper onto a cooling rack. Makes about 8 dozen cookies.

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