Gluten-Free Mixes and Italian Family Recipes

Oatmeal Cranberry Cookies


March 6, 2015

  • Prep: 10 mins
  • Cook: 15 mins
  • 10 mins

    15 mins

    25 mins

  • Yields: 30


1 cup butter, 2 sticks

1 cup brown sugar, packed

1 cup sugar

2 large eggs

1 tablespoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

½ teaspoon sea salt

2 teaspoons ground cinnamon

2 cups rolled oats

1 cup dried cranberries

½ cup walnuts chopped, optional


Preheat oven to 350° F. Grease 2 baking sheets or line with silicone baking mats.

Combine butter and sugars in a large mixing bowl. Beat well with an electric mixer until fluffy, about 3 to 5 minutes. Add eggs one at a time and continue beating until well-mixed. Beat in vanilla.

Stir flour, baking soda, cream of tartar, salt & cinnamon in a separate bowl. Add to butter mixture and beat on low speed until mixed. Stir in rolled oats, cranberries and walnuts.

Make 30 balls of dough, using a large spoon or ice cream scoop, and place evenly on prepared baking sheets. Bake for 12 to 15 minutes. Remove from oven and let cool on a wire rack.

HELPING HANDS: Kids can help measure the ingredients.