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
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