Ultimate Breakfast Oatmeal Cranberry Cookies Recipe 🍪 | Easy Kitchen Basics 101

Preheat the oven to 375°F.

Measure 2 cups of flour using a spoon to keep it fluffy and not compact.

Sift the flour with 1 teaspoon of baking soda to combine.

Use 1 cup of softened salted butter and mix for about 30 seconds.

Add 2/3 cup of white sugar (measured twice with a 1/3 cup measure) and mix.

Add 1 cup plus 1/3 cup of packed light brown sugar and mix until light and pale.

Scrape down the bowl and mix again to ensure everything is combined.

Add 4 teaspoons of vanilla bean paste or vanilla extract.

Crack 2 large eggs into a separate vessel, then add them to the mixture.

Mix in 3 cups of sprouted rolled oats on low speed until incorporated.

Add 2 cups of cranberries and mix until combined, scraping down the sides as necessary.

Refrigerate the batter for 30 minutes to help it set up.

Line cookie sheets with parchment paper.

Use a large scoop to portion out the cookies onto the prepared sheets.

Bake the cookies in the preheated oven for about 10 minutes, checking for doneness around 9 minutes.

Remove the cookies when they are poofy and slightly brown around the edges, then let them cool to settle.

Equipment Needed

Spice Level:

Dietary