No Bake Cranberry Oatmeal Cookies
These easy cranberry oatmeal cookies are the perfect no-bake dessert for the holidays! They're soft, chewy, and full of sweetness.
Equipment
Ingredients
- 1/4 cup unsalted butter
- 1 cup sugar
- 1/8 teaspoon salt
- 1/4 cup milk + 1-2 tablespoons, divided
- 1/2 teaspoon vanilla extract
- 1/3 cup cookie butter (such as Biscoff)
- 2 cups old-fashioned oats
- 3/4 cup dried cranberries
Instructions
- Line a baking sheet with wax paper or parchment paper and set aside.
- In a medium saucepan over medium-high heat, combine butter, sugar, salt, 1/4 cup milk, and 1/2 teaspoon vanilla extract. Stir occasionally as the ingredients melt together.
- Allow the mixture to come to a boil, then stir constantly while it boils for two minutes. Remove from heat.
- Add the cookie butter to the pan, stirring well until it's melted and no lumps remain.
- Add the oats, stirring quickly to coat, followed by the dried cranberries. Stir to combine.
- Working quickly, use a cookie scoop to scoop the mixture out by rounded tablespoons onto the prepared baking sheet. If the mixture seems too dry or crumbly, stir in more milk, 1-2 teaspoons at a time, to loosen the mixture. Don't worry if it looks a little bit wet or sticky--it will dry and firm up as the cookies cool.
- Once the cookies have been scooped out, allow them to cool completely. You can transfer the baking sheet to the refrigerator if you want to speed up the process.
Notes
- I used Biscoff brand cookie butter.
- Cookies can be stored in an airtight container at room temperature for up to 3-5 days.
Nutrition
Serving: 1gCalories: 108kcalCarbohydrates: 18gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 14mgPotassium: 31mgFiber: 1gSugar: 12gVitamin A: 63IUVitamin C: 0.01mgCalcium: 8mgIron: 0.3mg
Tried this recipe?Let us know how it was!