This Maple Cranberry Oatmeal Cookies recipe an easy and delicious fall cookie recipe to try.
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. We’re not so into nuts at my house, so I’ve left nuts out of these cookies.
I roll my cookie dough balls in coarse white sugar to create the sparkles that appear after they are baked.
I originally created this cookie recipe when I was trying to figure out a new cookie to add to my son’s lunchbox. It’s always nice to have a homemade cookie in your lunch, isn’t it?
If you under-bake 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. They should be good in the freezer for about 3 months.
Be on the lookout for sneaky hands trying to steal your fresh-baked cookies! Enjoy!
Here are a few more cookie recipes you might enjoy:
- Lemon Sugar Cookies
- Spicy Cinnamon Oatmeal Cookies
- My Perfect Chocolate Chip Cookies
- Paper Bag Oatmeal Cookies
- Red Velvet Gooey Butter Cookies
Maple Cranberry Oatmeal Cookies
- 1¾ cups all purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup packed dark or light brown sugar
- ⅓ cup granulated white sugar
- 2 large eggs
- ½ cup pure maple syrup
- 2 teaspoons vanilla extract
- 1¾ cups old fashioned oats (don't use quick oats)
- 1 cup dried cranberries (+ extra for topping the cookie dough)
- coarse sugar, optional
- Position a rack in the middle of the oven. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silpat mats.
- In a medium bowl, whisk together the flour, cinnamon, baking soda and salt.
- 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.
- Using a cookie scoop, scoop the dough onto the prepared baking 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.
- Bake the cookies one sheet at a time until the tops feel firm and the bottoms are lightly browned- 10 to 12 minutes.
- Cool the 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).
- Add 1/2 teaspoon maple flavoring if you would like more of a maple flavor.
- Add 1 cup of chopped walnuts if you wish.