Close
Ingredients
| unbleached all-purpose flour (unsifted): 1 3/4 cups |
| baking soda: 1/2 tsp |
| salt: 1/4 tsp |
| ground cinnamon: 2 tsp |
| unsalted butter: 1/2 cup (softened) |
| dark brown sugar (packed): 1 cup (packed) |
| granulated sugar: 1/3 cup |
| eggs: 2 (large) |
| maple syrup: 1/2 cup |
| vanilla extract: 2 tsp |
| rolled oats: 1 3/4 cups |
| dried sweetened cranberries: 1 1/2 cups |
Maple Cranberry Oatmeal Cookies
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
18 min -
Servings
15 serving(s)
Tags
- Position a rack in the middle of the oven --
- Preheat the oven to 350*.
- Line two baking sheets with parchment paper.
- Sift the flour, baking soda, salt and cinnamon into a medium bowl and set aside.
- In a large bowl, using an electric mixer on medium speed,beat the butter, brown sugar, and the granulated sugar until smoothly blended -- about 1 minute --
- Stop the mixer and scrape down sides of bowl as needed during mixing.
- On low speed, add the eggs, maple syrup, and vanilla and mix until blended -- about 1 minute.
- Mix in the flour mixture to incorporate it.
- Mix it in the oatmeal, then the cranberries.
- Using an ice cream scoop or measuring cup with 1/4 cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies at least 2 1/2" apart.
- Bake the cookies, one sheet at a time until the tops feel firm and the tops and bottoms are lightly browned, about 18 minutes.
- Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
- The cookies can be stored in a tightly covered container at room temperature for up to 4 days.