Get ready to fall in love with the most adorable and delicious cookies that will make your taste buds dance with joy! These Mini Cranberry Oatmeal Cookies are not just a dessert; they're a compact explosion of flavor that combines the wholesome goodness of oats with the tangy sweetness of cranberries. Perfect for snacking, sharing, or impressing your friends and family, these tiny treats are about to become your new obsession. Whether you're a baking novice or a seasoned pro, this recipe promises a foolproof path to cookie perfection in just 22 minutes!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup dried cranberries
- 1/2 cup unsalted butter, softened
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt until well combined.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together using an electric mixer until light and fluffy, approximately 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture, beating until fully incorporated and smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in the dried cranberries using a spatula, ensuring they are evenly distributed throughout the cookie dough.
- Using a small cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie dough ball with the back of a spoon or your fingertips to create a slight disc shape.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the centers appear set.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is softened but not melted for the perfect cookie texture.
- Don't overmix the dough - mix just until ingredients are combined to keep cookies tender.
- Use a cookie scoop for uniform size and even baking.
- For extra moisture, soak dried cranberries in warm water for 10 minutes before adding to the dough.
- Let cookies cool completely before storing to maintain their crisp edges.
- For variation, try substituting dried cranberries with chocolate chips or chopped nuts.
- Use parchment paper or silicone mats to prevent sticking and ensure easy cleanup.
- Store in an airtight container to keep cookies fresh for up to 5 days.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 13g
Protein: 1g
Fat: g
Saturated Fat: g
Cholesterol: 15mg
