Maple Cranberry Oatmeal Cookies

Here’s an easy cookie recipe to try: Maple Cranberry Oatmeal Cookies

These are a very good oatmeal cookie recipe with hints of maple and dried cranberries throughout.  If you’re a nut person, you can add in chopped walnuts to create a more chunky, substantial cookie.  

I rolled mine in coarse white sugar to create the sparkles.

These were my cookie of choice to bake for lunchboxes this week.  It’s always nice to have a homemade cookie in your lunch, isn’t it?

If you underbake them a bit, they’ll be slightly soft.  If you bake them longer, they’ll turn into a crisp cookie.  So bake to your preference!

These will be just fine at room temperature in a well-sealed container for about 3 days.  If they’ll last longer than that in your house, consider freezing them in a sealed container or freezer zip and thawing them as you wish to munch them.

Be on the lookout for sneaky hands trying to steal your fresh-baked cookies 🙂

Print Recipe

Maple Cranberry Oatmeal Cookies

Yield: About 32 cookies

Prep Time:25 minutes

Cook Time:15 minutes

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup packed dark or light brown sugar
• 1/3 cup granulated white sugar
• 2 large Eggland's Best eggs
• 1/2 cup pure maple syrup
• 2 teaspoons vanilla extract
• 1 3/4 cups old fashioned oats (not quick cooking)
• 1 cup dried cranberries, plus extra for topping the cookie dough
• Sugar in the Raw, or coarse sugar, optional

Directions:

1. Position a rack in the middle of the oven. Preheat oven to 350°F. Line two baking sheets with parchment paper or silpat mats.
2. In a medium bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.
3. In a large bowl, use an electric mixer to combine the butter, brown sugar, and granulated sugar until smoothly blended- about 1 minute. On low speed, add the eggs, maple syrup, and vanilla; mix until blended. Mix in the dry ingredients until moist. Mix in the oats and cranberries until well combined.  Refrigerate the dough until a bit firm (a couple of hours or overnight).  Refrigeration is optional, but I think the cookies maintain a better shape when the dough is refrigerated.
4. Using a cookie scoop, scoop onto prepared sheets, spacing at least 2 inches apart - or you can roll them into balls. Sprinkle or dip in coarse sugar on top of each cookie, if desired.  Push a few additional dried cranberries into the top of each ball of dough to create a prettier outcome in the baked cookies.
5. Bake the cookies one sheet at a time until the tops feel firm and the bottoms are lightly browned- 10 to 12 minutes.
6. Cool cookies on the baking sheet for about 10 minutes; transfer to a wire rack until completely cooled.  Keep stored in a covered container- they are fine at room temperature for up to 3 days (or freeze them to thaw later for munching).

Tips:

• Add 1/2 teaspoon maple flavoring if you would like more of a maple flavor.
• Add 1 cup of chopped walnuts if you wish.

SOURCE: RecipeGirl.com

Here are a few more oatmeal cookie recipes you might enjoy:

• Coconut Lover’s Oatmeal Cookies by Barefeet in the Kitchen
• Spicy Cinnamon Oatmeal Cookies by RecipeGirl
• Loaded Chocolate Chip Oatmeal Cookies by A Treat’s Affair
• Paper Bag Oatmeal Cookies by RecipeGirl