Molasses Oatmeal Cranberry Cookies

Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

Always room at my house for another oatmeal cookie.

Ingredients Nutrition

Directions

  1. Position oven rack in center of oven; preheat oven to 375°; lightly butter a large baking sheet; set aside.
  2. In a bowl, whisk the flour, baking soda, cinnamon, and salt; set aside.
  3. Use an electric mixer on medium speed to beat the butter until slightly softened, about 2 minutes.
  4. Add in the sugar; beat until light, creamy, and pale yellow, about 3 minutes.
  5. Add in molasses and beat until well combined, then beat in eggs one at a time; finally beat in the vanilla until smooth.
  6. Turn off the beaters, add the prepared flour mixture, and beat at low speed just until a soft dough starts to form; there will be some dry patches of flour left.
  7. Scrape down the beaters, remove them, and stir in the oats and dried cranberries with a wooden spoon, just until evenly distributed and the flour is fully moistened.
  8. Mound by rounded tablespoonfuls onto the prepared baking sheet, spacing about 3 inches apart.
  9. Gently flatten the mounds a little with your hand or a rubber spatula.
  10. Bake 12-14 minutes, until brown but still pliable and soft.
  11. Leave cookies on baking sheet for a couple of minutes, and then transfer them to a wire rack to cool completely.
  12. Cool baking sheet for at least 5 minutes and butter it again before baking another batch.
  13. **May substitute raisins, dried blueberries, dried cherries, dried currants, or chopped dried pitted dates for the dried cranberries.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a