These cranberry oat cookies are buttery, crisp on the edges, and full of chewy oats and tangy dried cranberries. The touch of orange zest and vanilla gives them a bright, cozy flavor that feels like home. Simple to make and perfect for sharing, these cookies are ideal with afternoon tea or packed into a vintage tin as a sweet gift.
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar (set aside 2 tablespoons for rolling)
2 ½ cups all-purpose flour
1 cup dried cranberries
1 cup old-fashioned oats
2 large eggs
½ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon grated orange zest
Instructions:
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add eggs and vanilla, mixing until smooth.
In another bowl, combine flour, salt, oats, and orange zest. Stir in the cranberries.
Gradually add the dry ingredients to the wet mixture and stir until blended.
Scoop small portions of dough and roll lightly in the remaining sugar.
Place the dough balls on the baking sheet, spacing them apart.
Bake for 12–15 minutes, or until the edges are golden.
Cool on a wire rack before serving or storing in a cookie tin.
