CRANBERRY COWBOY COOKIES — Loaded with chocolate chips, toffee, oats, and dried dates and cranberries, these spiced cookies are perfect for fall and the holiday season too.
Cranberries are one of my favorite ingredients to use this time of year, and the dried cranberries in these Cranberry Cowboy Cookies add the perfect touch of tartness to these sweet, chewy oatmeal cookies.
Like traditional Cowboy Cookies, these cookies are loaded with all kinds of good things–chocolate chips, oats, toffee bits, chopped dates, and of course, dried cranberries.
Which makes them perfect for everything from fall bake sales to Christmas cookie trays. And unlike some holiday cookies, these aren’t elaborate or hard to make.
But that doesn’t make them any less delicious! And if you like to get a head start on your holiday baking, these cookies freeze beautifully.
They may just be my new favorite holiday cookie!
Feel free to try different mix-ins, like white chocolate chips in place of the semi-sweet. White chocolate and cranberry is an amazing flavor combination.
You could also use Rice Krispies or crushed Corn Flakes cereal in place of some of the oats, for extra crunch and texture. And of course you could sub in other dried fruits.
Although the cranberries are perfect for this time of year. But dried cherries or blueberries would also be delicious. The whole point of Cowboy Cookies is really to throw in a little bit of everything, so adapt these cookies to your heart’s content.
And with a hint of cinnamon and nutmeg, these cookies will make your house smell amazing while they bake. Be sure to try one warm from the oven with a glass of cold milk!
Of course, you shouldn’t limit yourself to just making these Cranberry Cowboy Cookies during the holiday season, because they’re always a hit, any time of the year.
Be sure to save this Cranberry Cowboy Cookies recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Cranberry Cowboy Cookies
- Brown sugar
- White sugar
- Baking soda
- Baking powder
- Spices: nutmeg, cinnamon, salt
- Quick cooking oats
- Dried cranberries
- Chopped dates
- Chocolate chip
- Toffee bits
- 1 cup butter, softened
- 1 1/2 cups packed brown sugar
- 1/2 cup granulated sugar
- 3 eggs
- 2 teaspoons vanilla
- 2 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3 cups quick cooking oats
- 1.5 cups dried cranberries
- 1 cup chopped pitted dates (I used dried dates)
- 1 cup semisweet chocolate chips
- 1.5 cups toffee bits
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In a large bowl, beat butter and sugars with an electric mixer until light and fluffy. Add eggs, one at time. Mix in vanilla.
- In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Gradually add the flour mixture to the creamed mixture, beating until well combined. Stir in the oats, cranberries, dates, chocolate chips and toffee bits.
- Drop dough by tablespoons onto prepared pans. Bake for 8-10 minutes or until lightly browned. Let cool on pans for 3-5 minutes, then remove to wire racks to cool completely.
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Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 263 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 39mg Sodium: 105mg Carbohydrates: 40g Net Carbohydrates: 0g Fiber: 2g Sugar: 27g Sugar Alcohols: 0g Protein: 3g
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