Cranberry Oatmeal Cookies

These chewy cookies can be stored for up to one month before baking.

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Yield 36 cookies 
Prep Time 20 minutes 
Baking Time 10 to 12 minutes

1 cup butter, room temperature
1 cup dark brown sugar
1 cup sugar
2 eggs, large
1 teaspoon vanilla
2 cups all-purpose flour
3 cups rolled oats
1 teaspoon baking soda
1 cup dried cranberries

1  Preheat oven to 350ºF.   

2  In a mixing bowl, combine butter and sugars. Beat on medium speed until light and fluffy.

3  Add eggs one at a time, then add vanilla.

4  In a separate bowl, combine all-purpose flour, oats, and baking soda. Mix to combine then gradually add to the butter mixture. Mix until just combined.

5  Add the cranberries and mix into the batter. Place in the refrigerator at least 1 hour, until firm.

6  To bake, line several baking sheets with parchment paper. Scoop dough using an ice cream scooper or use 2 tablespoons of dough and roll into a ball. Space dough about 2 1/2 inches apart.

7  Bake for 10 to 12 minutes or until golden brown but still soft in the center. Cool completely. Store in an airtight container.

Tool tip: Using an ice cream scooper for the dough keeps the cookies consistent in size.

Make-ahead tip: You can prepare this dough ahead of time and keep it in the fridge for about a week or in the freezer for about a month. Thaw the dough completely to room temperature before baking.

Photography by David Hanson  | Prop Styling by Becky Kho