Oatmeal Dried Cranberry Drop Cookies Recipe
This oatmeal dried cranberry drop cookies recipe is quick and straightforward: mix the dough, spoon it onto the tray, and bake for a short time. The ingredients stay simple, and the oats add a steady bite while the dried cranberries bring a gentle tang. In the how to make steps, don’t overmix after adding flour, and preheat the oven so the cookies set evenly.
Ingredients
1. Dry mix
2. Wet mix
3. Mix-ins
Step-by-Step Method
Preheat and prep
Heat the oven to 350°F (180°C). Line a baking sheet with parchment or lightly grease it.
Combine dry ingredients
Whisk flour, baking soda, and salt together so everything is evenly distributed.
Cream fat and sugars
Beat the margarine with brown sugar and granulated sugar for 1–2 minutes, just until creamy.
Add egg and vanilla
Mix in the egg and vanilla until smooth. Stop once it comes together.
Add the flour mixture
Stir in the dry mix on low speed or by hand until you no longer see dry flour; don’t overwork the dough.
Fold in oats and cranberries
Add the quick oats and dried cranberries, then fold until they’re spread through the dough.
Scoop onto the sheet
Drop spoonfuls of dough onto the baking sheet with space between each one, since they will spread.
Bake and cool
Bake for 8 minutes. When the edges look set, remove from the oven; cool 2 minutes on the tray, then move to a rack.