Oatmeal cookies with cranberries
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 172, total fat 7 G., saturated fats 4 G., proteins 2 G., carbohydrates 26 G., fiber 1 G., cholesterol 31 mg, sodium 97 mg, sugar 15 G.
Calories 172, total fat 7 G., saturated fats 4 G., proteins 2 G., carbohydrates 26 G., fiber 1 G., cholesterol 31 mg, sodium 97 mg, sugar 15 G.
Replace the raisins in classic oatmeal cookies with dried cranberries. Their more pronounced tartness will add a richer flavor. The perfect balance of butter, sugar, flour, and oats makes them soft and chewy, just the way homemade oatmeal cookies should be, making them a favorite among everyone.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup premium flour
- 1 teaspoon ground cinnamon
- 3/4 tsp baking soda
- 0.5 tsp fine salt
- 165 g unsalted butter, room temperature
- 3/4 cup light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 and 3/4 cups rolled oats
- 1 and 1/4 cups dried cranberries
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Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. In a large bowl, beat the butter with the brown and white sugars with a mixer on medium-high speed, scraping down the sides of the bowl occasionally, until light and fluffy. Beat in the eggs, one at a time, until fully incorporated, then add the vanilla extract. Reduce the speed to low. Stir in the flour mixture little by little until the dough is smooth. Fold in the oats and cranberries with a rubber spatula or a wooden spoon.
- Drop the dough, 1 tablespoon at a time, onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart. Bake the cookies, rotating the baking sheets and rotating them halfway through, until deep golden brown but still soft in the center, about 15 minutes. Let the cookies cool slightly on the baking sheets, then transfer them to wire racks to cool completely.
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