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I got a fresh batch of cookies for you today with loads of stuff inside. As we all know – more is more! Oats, nuts, cranberries, and some white chocolate – I guess there is something for everyone in there. These cookies were definitely a hit in our house and gone in an instant ;)

These Cranberry Nut Oatmeal Cookies are probably not the most beautiful cookies in the world – I am honest with you – I have seen prettier ones. But the combination of the almonds, coconut, cranberries, oats, and chocolate is awesome! So good! You got something sweet, something soft, something crunchy… all at the same time with each bite you make.

Cranberry Nut Oatmeal Cookies | Bake to the roots

Like most of my cookie recipes, these cookies here are easy to prepare and perfect even for baking beginners. It’s basically only adding ingredients one after another and some mixing. After a short period of cooling you can start with the cookie dropping ;) For those who are not familiar with that expression – it just means you fill up a cookie scoop with dough, remove excess dough and then let it drop onto the baking sheet. If you use a cookie scoop you will end up with “hemispheres” (not sure if that is the right expression for halved balls). All you have to do after that is flatten them a bit and they are good to go into the oven. You can do all of this without a cookie scoop as well and get some dough out of the bowl and form balls and then flatten them. It’s just a bit faster with that kind of device and probably a bit more accurate when it comes to the size of the cookies ;)

There is not much more to say about the cookies I guess. Well… do not over bake them. Oatmeal cookies tend to get very crumbly and dry if you bake them too long. But with the times in the recipe, you should be fine. If you like other nuts – use them. If you prefer hazelnuts over almonds, go for it! Same for walnuts or pecans. You could also replace the cranberries with other dried fruits, but here I recommend to not use fruits or berries that are too sweet. The tartness of the cranberries is the perfect balance to the sweetness of the other ingredients ;)

INGREDIENTS / ZUTATEN

(about 20 cookies)

1/2 cup (120g) butter. softened
1 1/4 cups (150g) brown sugar
1 Ei (L)
1 tsp. vanilla extract
1 cup (130g) all-purpose flour
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
5.3 (150g) rolled oats
1.7 oz. (50g) almonds, chopped
1.7 oz. (50g) cranberries, chopped
1.7 oz. (50g) coconut shreds
3.5 oz. (100g) white chocolate, chopped

(ca. 20 Cookies)

120g weiche Butter
150g brauner Zucker
1 Ei (L)
1 TL Vanille Extrakt
130g Mehl (Type 550)
1/2 TL Natron
1/2 TL Zimt
1/4 TL Salz
150g Haferflocken
50g Mandeln, gehackt
50g Cranberries, gehackt
50g Kokosnuss geraspelt
100g weiße Schokolade, gehackt

DIRECTIONS / ZUBEREITUNG

1. Add the butter and brown sugar to a large bowl and mix until light and fluffy. Add the egg and vanilla extract and mix in well. Mix the flour with baking soda, cinnamon, and salt and add to the bowl – mix until just combined. Add the oats, chopped almonds, cranberries, coconut shreds, and chopped white chocolate and fold in. Place the dough in the fridge for about 30 minutes.
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2. Preheat the oven to 350˚F (180°C). Line two baking sheets with baking parchment. Make small balls (about 1-2 tablespoons each) out of the dough, flatten them and place with some space in between on the baking sheets. Bake one baking sheet at a time for about 12-15 minutes – take out of the oven, let cool down on the baking sheet for some time, then remove and transfer to a wire rack to cool down completely. Repeat with the second baking sheet.

1. Die Butter mit dem braunen Zucker in einer großen Schüssel hell und luftig aufschlagen. Ei und Vanille Extrakt dazugeben und gut unterrühren. Das Mehl mit dem Natron, Zimt und Salz vermischen und dann zur Schüssel dazugeben und kurz unterrühren. Die Haferflocken, gehackten Mandeln, Cranberries, Kokosraspeln und weiße Schokolade dazugeben und unterheben. Den Teig für 30 Minuten in den Kühlschrank stellen.

2. Den Backofen auf 180°C (350°F) vorheizen. Zwei Bleche mit Backpapier auslegen. Aus dem Cookieteig kleine Kugeln formen (jeweils etwa 1-2 Esslöffel Teig), diese etwas flach drücken und dann mit genügend Abstand auf die Bleche setzen. Die Bleche einzeln etwa 12-15 Minuten backen, aus dem Ofen nehmen, auf dem Blech kurz abkühlen lassen und dann auf einem Kuchengitter komplett auskühlen lassen. mit dem zweiten Blech wiederholen.

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Here is a version of the recipe you can print easily.