Oatmeal Cookies with Butterscotch and Cranberries
- Level: Easy
- Yield: about 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 100
- Total Fat
- 4
- Saturated Fat
- 3
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 1
- Cholesterol
- 18
- Sodium
- 56
- Total: 1 hr 35 min (includes cooling and chilling times)
- Active: 20 min
Ingredients
8 tablespoons (1 stick) unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1 cup all-purpose flour (see Cook?s Note)
1 cup rolled oats
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1 cup butterscotch chips
1/2 cup dried cranberries
Directions
- Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine.
- Whisk the flour, oats, baking soda, cinnamon and salt together in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the butterscotch chips and cranberries.
- Line 2 baking sheets with parchment. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2-inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)