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Oatmeal, Cinnamon & Dried Cranberry Cookies


Things are coming together around here. My mother arrived from Canada early Wednesday morning and my house has been in ship-shape ever since. Hospital bags are long since packed, cupboards are getting organized and my house is feeling a lot more feng shui in general. I suddenly have someone to help me with things like laundry and dishes. This leaves me to focus on things like eating breakfast, blogging and sending “go into labour” vibes to my unborn child (seriously, any time now).

With a bank holiday weekend looming we have lots to look forward to indeed. Hopefully we get some sun this weekend; I’m really looking forward to the Spraoi Festival, which starts today and ends on Sunday evening with a night parade and fireworks. For any non-Irish readers, the Spraoi Festival is like a busker’s festival with street performances and workshops happening throughout the city. Great fun and a great first weekend for my mom, who has never been to Ireland (or even overseas!).


I’ve been craving oatmeal cookies for awhile now. My grandma used to make plain oatmeal cookies all the time. They were sweet and wholesome and I loved them. Sadly, I never got her recipe (although I doubt she even used a recipe), but luckily I have a system when it comes to cookie dough (thank you, first year pastry class). My mom’s favourite kind of cookie is oatmeal raisin. I didn’t have any raisins on hand, but I did have some dried cranberries. Add a pinch of cinnamon to that and you have a soul-warming cookie, perfect for the torrential rain we’ve been having in Waterford over the past week.


Oatmeal, Cinnamon & Dried Cranberry Cookies


1 cup butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar

1 tsp vanilla

1 egg

1 tsp cinnamon

1 tsp baking soda (bicarbonate of soda)

1/2 tsp sea salt

1 cup AP flour

1 1/2 cup rolled or breakfast oats

1 cup dried cranberries


  • Preheat your oven to 375 degrees (190 degrees Celsius, no fan). Line a cookie sheet with parchment paper.
  • In your stand mixer, using the paddle attachment, cream the butter and sugars until light, fluffy and fully incorporated. Add the vanilla, cinnamon and egg and mix until well combined.
  • In another bowl, whisk together the flour, soda, salt and oats. Add dry ingredients all at once to the butter/sugar mixture and mix until well combined.
  • Gently stir in the dried cranberries. Drop by the tablespoon-full onto the cookie sheet and bake for approximately 15 minutes, until the cookies are golden brown. Allow to cool before indulging – they will be very delicate when first out of the oven.
  • *For a chewier cookie, replace the granulated sugar with an additional 1/2 cup of brown sugar.


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