Canola oil is a popular choice for baking due to its neutral flavor and lower saturated fat content compared to butter. This makes it an excellent substitute for those looking to maintain a healthier lifestyle without sacrificing taste. Additionally, using canola oil can help keep your cookies moist and chewy.

Here’s what you’ll need to make these delightful cranberry cookies:

1/2 cup canola oil (a neutral-flavored oil)
1 cup brown sugar (packed)
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dried cranberries (or you can use a mix of chocolate chips and cranberries for a sweeter twist)

Preheat your oven to 350°F (175°C) to ensure it’s hot enough for baking.

In a large mixing bowl, combine the canola oil, brown sugar, and granulated sugar. Mix well until creamy. Then, add the eggs and vanilla extract, beating until fully incorporated.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fold in the dried cranberries gently to ensure they are evenly distributed throughout the cookie dough.

Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, leaving space between each cookie. Bake for 10-12 minutes or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious cranberry cookies!

Chill the Dough: For thicker cookies, consider chilling the dough for 30 minutes before baking. This helps prevent spreading.
Use Fresh Ingredients: Ensure your baking soda and flour are fresh for the best results.
Mixing Method: Using an electric mixer can help achieve a creamier texture, especially when combining the wet ingredients.

Yes, you can use other neutral oils like vegetable oil or sunflower oil. However, avoid using oils with strong flavors, such as olive oil, as they can alter the taste of your cookies.

Store your cranberry cookies in an airtight container at room temperature for up to one week. For longer storage, consider freezing them in a sealed bag.

Yes! By using canola oil instead of butter, you reduce the saturated fat content, making these cookies a healthier alternative.

These cranberry cookies made with canola oil are a delightful treat that everyone will love. They are easy to make, healthier than traditional cookies, and packed with flavor. Whether you’re baking for a special occasion or just for a snack, this recipe is sure to please. Enjoy your baking, and don’t forget to share your delicious results!