Cranberry-Oat Peanut Butter Cookies

cranberry-oat-peanut-butter-cookies
Photo by Levi Brown
Rating
Read Reviews
  • Makes 48 cookies
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 117 calories
    • Fat 6 g
    • Sat Fat 1 g
    • Cholesterol 9 mg
    • Sodium 127 mg
    • Protein 3 g
    • Carbohydrate 15 g
    • Sugar 11 g
    • Fiber 1 g
    • Iron 0 mg
    • Calcium 6 mg

Ingredients

  1. Check 2 cups creamy peanut butter
  2. Check 1 cup packed light brown sugar
  3. Check 1 cup granulated sugar
  4. Check 2 large eggs
  5. Check 2 teaspoons baking soda
  6. Check 1/2 teaspoon kosher salt
  7. Check 1 1/2 cups old-fashioned rolled oats (not quick-cooking)
  8. Check 1 cup dried cranberries

Directions

  1. Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, mix together the peanut butter, sugars, eggs, baking soda, and salt until smooth. Fold in the oats and cranberries.
  2. Shape the dough into balls (about 1 heaping tablespoon each) and place 2 inches apart on the prepared baking sheets. Using the tines of a fork, flatten each ball, creating a crisscross pattern.
  3. Bake, rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes (the cookies will deflate as they cool). Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.