I have been working on back to school cookie recipes (it’s 5 weeks!) and getting kid approved cookies. Two of my children love these oatmeal cranberry cookies, one claims that oatmeal cookies are for losers. His loss. Oddly, my kids love dried cranberries but don’t like raisins. The cranberries give the cookies a really nice punch.
Oatmeal Cranberry Cookies
Ingredients:
- 1 cup unsalted butter (2 sticks), softened
- 1 cup granulated sugar
- ½ cup honey
- 2 large eggs, room temperature
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- 1½ cups all-purpose flour
- 3 cups quick cooking rolled oats
- 1 cup dried cranberries
Directions:
Preheat oven to 350°, line two baking sheets with parchment paper.
Add butter to stand mixer bowl, beat on low until smooth.
Add in sugar and honey, beat in well, then add eggs and beat in.
Add baking soda, salt, cinnamon, allspice, and flour, beat on low till mixed in, then add in oats. Once mixed, add in cranberries.
Drop ¼ cup portions on prepared sheets (about 8 cookies per sheet max).
Bake for about 14 minutes. The cookies will appear soft and almost under baked, but be golden on top.
Let cool for 5 minutes before using a spatula to move to a cooling rack.
The cookies firm up once cooled.
Store tightly sealed or freeze for long-term storage.
Makes about 24 cookies.
