This holiday inspired oatmeal cookie has dried sweet cranberries and perfect for your next gathering. Slideshow:  More Cookie Recipes 

Todd Porter and Diane Cu
December 2014

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© Todd Porter & Diane Cu

Recipe Summary

total:
1 hr 30 mins
Yield:
Makes about thirty 3-inch cookies
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Ingredients

Ingredient Checklist

Directions

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  • Soak the cranberries in the hot water for at least 15 minutes. Set aside.

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  • In a bowl, whisk together the flour, baking powder, and salt. Stir in the oats. Set aside.

  • In a mixer, beat together the butter and brown sugar until well combined, about 1 minute. Beat in the eggs and vanilla. Stir in the flour mixture until just combined. Drain the cranberries and stir them into the batter. Chill the dough for at least 1 hour or up to overnight (the dough can also be pre-scooped and frozen for future use).

  • Preheat the oven to 375°F. Line a couple sheet pans with parchment paper. Scoop the heaping tablespoon sized portions of the dough onto the lined sheet pans, spacing them about 1 1/2-inches apart.

  • Bake for 12-14 minutes or until the cookies are lightly browned. Let them cool for a few minutes and then transfer to a wire rack to finish cooling.