The Pioneer Woman Tasty Kitchen
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Harvest Cranberry Oatmeal Cookies

2.80 Mitt(s) 5 Rating(s)5 votes, average: 2.80 out of 55 votes, average: 2.80 out of 55 votes, average: 2.80 out of 55 votes, average: 2.80 out of 55 votes, average: 2.80 out of 5

Prep:

Cook:

Level: Easy

System:

36

Description

This is a copycat version of a popular retail “harvest cookie”. Be careful: You might have a hard time staying away from them. For best results, chill the dough for at least 30 minutes and place dough onto completely cool baking sheet before popping into the oven.

Ingredients

  • 1 cup All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoons Fine Sea Salt
  • 12 Tablespoons Unsalted Butter, Softened
  • ¾ cups Granulated Sugar
  • ¾ cups Firmly Packed Light Brown Sugar
  • 2  Large Eggs
  • 2 teaspoons Pure Vanilla Extract
  • 2-¾ cups Old Fashioned Rolled Oats
  • 1 cup Dried Cranberries

Preparation

In a small bowl, whisk together flour, baking soda, cinnamon and salt; set aside.

In a large bowl, cream butter and sugars together until light and fluffy. Add eggs and vanilla and mix until combined. Add flour mixture and mix to combine. Stir in oats and dried cranberries. Cover and chill the dough in the refrigerator for at least 30 minutes before baking.

When you’re ready to bake the cookies, preheat oven to 350 F. Line 3 sheet pans with silicone liners or parchment paper.

Drop dough by rounded tablespoon onto cool (not warm) prepared sheet pans leaving a couple inches between each. Bake for 10-12 minutes. Remove pans from the oven and allow cookies to rest on the pans for 2 minutes before transferring to a cooling rack to cool completely.

Note: I use a #50 cookie scoop to portion the dough, which helps all the cookies turn out the exact same size. To prevent the cookies from spreading too much in the oven, make sure you bake the chilled dough on cool sheet pans.

Recipe adapted from Modern Day Moms.

4 Comments

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Patricia @ ButterYum on 11.26.2012

alluringknitwit – I’m so glad they worked out better for you after the dough chilled in the fridge.

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alluringknitwit on 11.26.2012

UPDATE: After refrigerating the dough overnight, the cookies turned out higher and chewier. They didn’t flatten out nearly as much as originally. This made all the difference in the final product. I think because of the amount of butter in this recipe, it is imperative to chill the dough thoroughly before baking.

Avatar of Patricia @ ButterYum

Patricia @ ButterYum on 11.17.2012

Hi Khadijah – the’re chewy. I’m sure you could bake them a little longer if you like your cookies more on the crunchy side.

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Khadijah on 11.17.2012

These look wonderful! Are they a chewy or a crunchy cookie?

5 Reviews

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geekwif on 11.21.2012

Not what I expected, but very yummy nonetheless. She means it when she says to space them at least 2 inches apart. Do not skimp on the spacing. I chilled each batch in the freezer about 10 minutes before putting in the oven and they still spread out flat, almost like a toffee type cookie. Make sure you have a glass of milk with them as they are very sweet, but very tasty. Also, I drizzled them with an orange glaze after transferring them to the cooling rack. Yum.

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Missy on 11.18.2012

I loved these! They were delicious and – I hate to say it – but more yummy than my favorite oatmeal raisn cookies. Delicious! They only lasted in my house for a couple hours. Thanks so much for posting!

Avatar of tammyhershberger

tammyhershberger on 11.18.2012

I’ve wasted a whole afternoon trying to make these. They’re spreading all over the cookie sheet, and are as thin as the liner. Tried remixing, adding a little more flour with no success, tried adding baking powder without success. :( Definitely major fail.

Avatar of alluringknitwit

alluringknitwit on 11.18.2012

These were a major fail for me. I love all the ingredients used, but there were several issues. They were too sweet for one thing and were too thin after being baked. Even after letting them cool completely on the Silpat lined pan, they were too thin and many cracked or fell apart. I only baked half of the recipe and put the remaining dough in the refrigerator until I can decide what I need to add to fix it. Maybe more flour?

Avatar of Kitchen Sink Stories

Kitchen Sink Stories on 11.18.2012

these cookies have all the ingredients I love. Not sure what went wrong, but they had a bitter aftertaste. A bit disappointed. Oh well, they will be eaten irrespectively.

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