![]() ![]() The cookie baked with defrosted dough is thinner and spread a little more. The frozen cookie dough baked up thicker and spread less. You can see the difference in the photo below.īoth cookies are made with the same amount of dough. The cookies will spread slowly in the oven and the edges will set before the middle. If you prefer a cookie that is thicker and soft in the center, chill or freeze the dough before baking. Because the dough is soft, the cookies will spread quite easily in the oven and will crisp up. If you like a thin, crisp cookie start with butter that is quite soft and go ahead and bake the cookies as soon as the dough is made. You can completely alter the texture of your cookies if you chill or freeze the dough before baking. Not oven temperature, dough temperature.ĭid you know that one of the single biggest factors in how butter-based cookies bake is the temperature of the dough when it goes into the oven? This brings me to the subject of temperature. Transfer the frozen dough balls into a freezer bag and store for up to 3 months. Line the cookie dough balls onto a parchment lined sheet pan and set in the freezer. The recipe can easily be doubled for a crowd or for stocking the freezer. This recipe makes about 2-3 dozen cookies depending on how big you scoop them. I particularly love the contrast of the tangy cranberries and rich chocolate chips in these hearty cookies. Oatmeal cookies in all forms are wonderful, in my book. ![]() Sometimes less is more, and sometimes more is better. Bake for 12-15 minutes or until golden brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.Oatmeal Cranberry Chocolate Chip Cookies! Oatmeal cookies are even better when they’re loaded with tart dried cranberries and rich chocolate chips.You may flatten the dough ball with a fork (optional). With an ice cream scoop (about 2 tablespoons), drop the dough on prepared baking sheets, leaving 2 inches apart.Chill the dough for 1 hour to prevent the cookies from spreading.With a spatula, stir in the oats and cranberries until incorporated. Drain and dry the cranberries with a paper towel.Stir in the dry ingredient into the wet ingredient. In a different bowl, combine all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.Beat in eggs one at a time, then stir in vanilla. With a hand mixer or stand mixer with a paddle attachment, cream butter, granulated sugar, and brown sugar until incorporated.Soak the dried cranberries in warm water.Prepare 2 baking sheets and grease or line them with parchment papers. If you are a fan of oatmeal cookies, make sure to check out these recipes! While you are here, don’t forget to check out my other cookie recipes! If you are not a fan of dried cranberries, use this oatmeal cookies recipe as the base for other add-ins with the same volume provided in the recipe. Today’s Soft and Chewy Oatmeal Cranberry Cookies is my favorite base oatmeal cookies recipe. Honestly, no matter which oat you choose, the cookies are going to taste incredible. However, I personally like to use quick-cooking oats for cookies as they tend to be more uniform and softer. A lot of recipes will call for rolled oats for a chewier texture. Rolled oats and quick-cooking oats are great for oatmeal cookies. They tend to absorb more moisture and can alter the texture of the cookies. Instant oats are much finer than quick-cooking oats and it simply needs hot water added.They have a slightly finer texture and cookies that are made with this type of oats tend to look prettier because they give a baked good a very uniform texture. ![]()
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