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
Ingredients
- 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
Instructions
- 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).
Notes
- Add 1/2 teaspoon maple flavoring if you would like more of a maple flavor.
- Add 1 cup of chopped walnuts if you wish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hey! Just wanted to say that the batter tastes wonderful and they still cook well, but I used quick oats and didn’t think it would make much a difference and the cookies flattened out a lot after putting them in the oven. Still tasted great!