Oatmeal and Cranberry Lace Cookies offer a delightful way to enjoy festive treats without the guilt this Christmas season. These delicate cookies combine wholesome oats with tart dried cranberries for natural sweetness and texture. The oats provide essential fiber that supports healthy digestion during indulgent holiday meals. Cranberries add antioxidants and a festive ruby color perfect for seasonal celebrations.
The lace-like appearance comes from spreading thin during baking, creating elegant, crispy edges.
These cookies pair wonderfully with tea or coffee during cold winter afternoons. Kids and adults alike appreciate their light, crispy texture and subtle tartness. They’re naturally lower in calories than frosted sugar cookies or rich chocolate fudge. Baking a batch fills your home with warm cinnamon and vanilla aromas that smell like Christmas. The thin, delicate nature means you can enjoy one without feeling overly full. They store well in airtight containers, making them perfect for cookie exchanges and gift-giving. These cookies prove that holiday baking can be both nutritious and absolutely delicious.
Bringing ingredients to room temperature is crucial for creating perfectly textured Oatmeal and Cranberry Lace Cookies.
Room temperature butter blends more easily with sugars, creating a smooth, uniform mixture. Cold ingredients don’t incorporate well and can result in lumpy, uneven batter. Eggs at room temperature emulsify better, helping bind all ingredients together seamlessly. Mixing time is equally important for achieving the delicate lace texture these cookies are known for. Beat butter and sugar together for two to three minutes until light and fluffy. This incorporates air that helps cookies spread thin during baking. However, once you add flour and oats, mix just until combined. Overmixing develops gluten, making cookies tough rather than crisp and delicate. Undermixing leaves flour pockets that create uneven texture and appearance. The proper mixing creates that signature thin, lacy appearance with crispy edges. Taking time with these steps ensures bakery-quality results every time.
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Ingredients
- 3 cups old fashioned oatmeal
- 1 ¼ cups flour
- ½ cup wheat bran
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup butter, at room temperature
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups dried sweetened cranberries
Instructions
- In a large mixing bowl, combine flour, oats, bran, baking soda, baking powder, cinnamon and salt.
- In the bowl of your stand mixer, beat butter, sugars, eggs and vanilla until light and fluffy. about 2 minutes
- Add oat mixture and blend until just mixed.
- Add dried cranberries and continue mixing until well combined.
- Line a baking sheet with parchment paper.
- Using a 1 ½ inch scoop, drop batter 2 inches apart to allow room for spreading.
- Bake 12 - 14 minutes
- Allow cookies to cool then transfer to a cooling rack to cool completely.
- Store in an airtight container up to 3 days.
Notes
THE LOVE: Don’t over beat any part of these cookies. Beat the butter part just until fluffy. Beat the flour part until just combined. Use your own judgement but be cautious.
