Ingredients for Crisp Cranberry Oatmeal Cookies Small Batch
- 1/2 cup (113g) softened butter
- Sugar
- Brown Sugar
- 1 large egg
- Flour
- Salt
- Baking Soda
- Baking Powder
- Oats
- Dried Cranberries
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How to Make Crisp Cranberry Oatmeal Cookies Small Batch
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together 1/2 cup (113g) softened butter, 1/4 cup (50g) granulated sugar, and 1/4 cup (50g) packed brown sugar until light and fluffy.
- In a separate bowl, whisk together 1 cup (125g) all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 cup (50g) rolled oats.
- Beat in 1 large egg to the wet ingredients.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 1/2 cup (70g) dried cranberries.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
34g
Fat
12g
Carbs
5g
