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You are here: Home / Recipes / Desserts / Cookies / Oatmeal Cranberry Chocolate Chip Cookies

Oatmeal Cranberry Chocolate Chip Cookies

Published December 8, 2020 by Lauren Vavala

Thanks for sharing!

2 images of oatmeal cranberry chocolate chip cookies with text overlay between them
Oatmeal cranberry chocolate chip cookies with text overlay
Oatmeal cranberry chocolate chip cookies with text overlay
2 images of oatmeal cranberry chocolate chip cookies with text overlay between them

Oatmeal Cranberry Chocolate Chip Cookies are loaded with tart, dried cranberries and sweet chocolate chips in every chewy bite. These cookies are easy to make and perfect for holiday cookie exchanges.

Stack of 5 oatmeal cranberry chocolate chip cookies on a white background with part of a cooling rack and extra chips and cranberries in the background

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Another cranberry cookie recipe? Yep, another cranberry cookie recipe. I can’t help it – it’s cranberry season after all, and, we kind of love cookies.

My son loves oatmeal raisin, so I thought it would be yummy to swap out the raisins for cranberries and add some chocolate. I usually use dark chocolate chips, but semi-sweet or even white chocolate chips work great in this recipe, as well.

If you love cranberry cookies, you may also want to check out my recipes for soft baked White Chocolate Chip Cranberry Cookies and Dark Chocolate Chip Cranberry Cookies. Both are equally as delicious!

Why This Recipe Works

Even though these cookies use dried cranberries, and can be made all year long, there is just no better time than the holidays to enjoy them. And it’s another tasty cookie recipe to share in Christmas cookie exchanges, if you’re so lucky to be a part of one. 

The best cookies are chewy in the middle and have just a bit of crispiness on the edges. So, if that’s your preference as well, look no further! That is exactly the type of cookies you’ll get with this recipe.

Each bite you take of of these Oatmeal Cranberry Chocolate Chip Cookies will be bursting with tart cranberry and sweet chocolate flavors. All wrapped up in a classic oatmeal cookie.

How to Make Oatmeal Cranberry Chocolate Chip Cookies

Ingredients

Ingredients to make cranberry chocolate chip oatmeal cookies on a white background with labels

  • The butter and egg should be at room temperature before you begin.
  • Measure the flour by spooning it into a measuring cup. Do not pack it or the cookie batter will be too dry.
  • I have not testing this recipe with fresh or frozen cranberries.

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Set your butter and egg out to come to room temperature about an hour before you begin baking.

Preheat your oven to 350°F.

Create!

Dry ingredients for cookies in a glass bowl with other ingredients around it

In a medium bowl, add the all purpose flour, baking powder, baking soda, salt, and rolled oats. Mix well.

Butter and sugars creamed together in a silver mixing bowl

Add the butter, granulated sugar, and brown sugar to the bowl of an electric mixer. Beat on medium speed until fully blended.

Butter, sugar, egg, and vanilla blended together in a silver mixing bowl

Lower the speed and add the egg and vanilla extract. Let mix until well blended.

Oatmeal cookie batter in a silver mixing bowl

Gradually add the flour mixture until it is all fully incorporated, scraping down the sides of the bowl, as needed.

Oatmeal Cranberry Chocolate Chip cookies batter in a silver mixing bowl

Turn off the mixer and stir in the chocolate chips and dried cranberries.

Chef’s Tip: you can bake these cookies right away without chilling the dough. They will be thinner with crisp edges and a chewy center. If you want thicker, chewier cookies, chill the dough for at least an hour before baking. 

Cranberry oatmeal chocolate chip dough balls on a parchment paper lined baking sheet

Drop by the tablespoon full onto a baking sheet, preferably lined with parchment paper or a Silpat mat to prevent sticking.

Chef’s Tip: you can push extra chocolate chips and dried cranberries onto the top of the dough balls before baking, if you want to be able to better see what’s inside of these cookies.

Baked oatmeal cranberry chocolate Chip cookies on a parchment paper lined baking sheet

Bake for 10-12 minutes or until the edges and bottoms are just lightly browned. The cookies will have crisp edges and a chewy middle when done.

Present!

Cooling rack with oatmeal chocolate chip cranberry cookies on parchment paper

Serve warm out of the oven or at room temperature.

Tips and Techniques

  • Be sure to set the egg and butter out ahead of time to come to room temperature for best results.
  • Measure the flour by spooning it into a measuring cup. Do not pack it or the cookie batter will be too dry.
  • Push extra chocolate chips and dried cranberries onto the top of the dough balls before baking, if you want to be able to better see what’s inside of these cookies.
  • These cookies can be baked right away without chilling the dough. They will be thinner with crisp edges and a chewy center. If you want thicker, chewier cookies, chill the dough for at least an hour before baking. 
  • This recipe has not been testing with fresh or frozen cranberries.
  • This recipe has not been tested with quick oats. If you choose to use quick oats, the final results may be completely different.

How to Store Baked and Unbaked Cookies

  • Store extra cookies in an air-tight container at room temperature. Use within 3-5 days for best results.
  • Baked cookies can be frozen in plastic freezer bags. Place the cookies on a cookie sheet, and place the cookie sheet in the freezer. Once frozen, move the cookies to a plastic freezer bag. To use, place the cookies on a plate or baking sheet to thaw. You can bake them for 5-10 minutes for a more fresh out-of-the-oven taste. Use within 3 months.
  • This cookie dough can also be frozen before baking. Roll out the dough into balls and place on a cookie sheet. Place the cookie sheet in the freezer. Once frozen, move the dough balls to a plastic freezer bag. To bake from frozen, add a few extra minutes to the cook time. Use the frozen cookie dough within 6 months.

More Cranberry Recipes

Apple Cranberry Crisp
Apple Cranberry Crisp is a really easy recipe to make. Sweet with little bursts of tart from the cranberries, it’s really delicious all on its own. It also pairs perfectly alongside a scoop of creamy, vanilla ice cream.
Get The Recipe
Apple Cranberry Crisp in a white bowl with a white towel, a white cup, and apples in it in the background
Cranberry Apple Chutney
This simple recipe for Cranberry Apple Chutney takes your main dish to a whole new level. Serve it over pork, chicken, or turkey. It also a great side dish recipe to serve at Thanksgiving and other holiday meals!
Get The Recipe
Cranberry Apple Chutney in a White Serving Bowl with a Spoonful Above It
Cranberry Walnut Chicken Salad
Cranberry Walnut Chicken Salad is delightfully flavorful, versatile, and adaptable. This creamy chicken salad is filled with crunchy walnuts, sweet and tangy cranberries, and tender chunks of chicken. This recipe is a quick favorite for summer and fall and is easily prepped and packed in advance for lunch and carefree picnics.
Get The Recipe
Cranberry Walnut chicken salad sandwich cut in half and stacked on top of each other on a white plate with a gray background

Love this recipe for Oatmeal Cranberry Chocolate Chip Cookies? Follow me on Pinterest, Instagram, and Facebook for more!

If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!

Stack of 5 oatmeal cranberry chocolate chip cookies on a white background
Print

Cranberry Chocolate Chip Oatmeal Cookies

Oatmeal Cranberry Chocolate Chip Cookies have tart cranberries and sweet chocolate chips in every chewy bite. These cookies are easy to make and perfect for holiday cookie exchanges.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 30 cookies
Calories 109kcal
Author Lauren Harris

Ingredients

  • 3/4 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups old fashioned rolled oats
  • 1/2 cup unsalted butter (at room temperature)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 egg (at room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips (I use dark chocolate)
  • 1/2 cup dried cranberries
US Customary - Metric

Instructions

  • Preheat your oven to 350°F.
  • In a medium bowl, mix together the all purpose flour, baking powder, baking soda, salt, and rolled oats.
  • Add the butter, granulated sugar, and brown sugar to the bowl of an electric mixer. Beat on medium speed until fully blended and fluffy.
  • Lower the speed and add the egg and vanilla extract. Let mix until well blended.
  • Gradually add the flour mixture until it is all fully incorporated, scraping down the sides of the bowl, as needed.
  • Turn off the mixer and stir in the chocolate chips and dried cranberries.
  • Drop by the tablespoon full onto a baking sheet, preferably lined with a Silpat mat to prevent sticking
  • Bake for 10-12 minutes or until the edges and bottoms are just lightly browned. 

Notes

Tips and Techniques

  • Be sure to set the egg and butter out ahead of time to come to room temperature for best results.
  • Measure the flour by spooning it into a measuring cup. Do not pack it or the cookie batter will be too dry.
  • Push extra chocolate chips and dried cranberries onto the top of the dough balls before baking, if you want to be able to better see what's inside of these cookies.
  • These cookies can be baked right away without chilling the dough. They will be thinner with crisp edges and a chewy center. If you want thicker, chewier cookies, chill the dough for at least an hour before baking. 
  • This recipe has not been testing with fresh or frozen cranberries.
  • This recipe has not been tested with quick oats. If you choose to use quick oats, the final results may be completely different.

How to Store Baked and Unbaked Cookies

  • Store extra cookies in an air-tight container at room temperature. Use within 3-5 days for best results.
  • Baked cookies can be frozen in plastic freezer bags. Place the cookies on a cookie sheet, and place the cookie sheet in the freezer. Once frozen, move the cookies to a plastic freezer bag. To use, place the cookies on a plate or baking sheet to thaw. You can bake them for 5-10 minutes for a more fresh out-of-the-oven taste. Use within 3 months.
  • This cookie dough can also be frozen before baking. Roll out the dough into balls and place on a cookie sheet. Place the cookie sheet in the freezer. Once frozen, move the dough balls to a plastic freezer bag. To bake from frozen, add a few extra minutes to the cook time. Use the frozen cookie dough within 6 months.

Nutrition

Serving: 1cookie | Calories: 109kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 43mg | Potassium: 36mg | Sugar: 10g | Vitamin A: 110IU | Calcium: 14mg | Iron: 0.5mg

This recipe was originally published on November 27, 2018. It was updated with new images, more thorough instructions, tips, techniques, FAQ’s and video in December 2020.

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Filed Under: Cookies, Desserts, Recipes

Comments

  1. Stephanie says

    December 15, 2021 at 2:09 pm

    This recipe is delicious. Everyone loves them.

    Reply
  2. Nela says

    December 11, 2021 at 12:56 am

    I veganized these AND made them gluten free and they were really good! I used vegan butter sticks, a flax egg (1T flax meal + 2.5 T water), and King Arthur measure for measure gluten free flour and otherwise just followed the instructions. My favorite thing about these cookies is the texture! I chilled the dough before baking so the edges are crispy and the centers are soft, and the cranberries are chewy. I ate three lol. As for the flavor I do think they need a little something, like cinnamon or some kind of acid, like maybe unsweetened cranberries mixed in with the sweetened and dried ones? Lemon zest? Something, because it’s sort of unidimensional in its sweetness. In any case, the texture is 10/10. I know I changed it a bit but thanks for the springboard.

    Reply
  3. Kathy Derrick says

    November 13, 2019 at 9:27 am

    The taste was great! I can attest that I used quick oats and cookies would not spread out. Next time I will use regular oats.

    Reply
    • Lauren Vavala says

      November 13, 2019 at 9:34 am

      Hi Kathy! Thanks so much for your review and for letting me know about the results that you got using quick oats. I never have them on hand so I really appreciate this info 🙂 Lauren

      Reply
  4. Jyothi (Jo) says

    January 10, 2019 at 10:11 pm

    Those cute little choco chips adds so much interest to the cookies. Oh the oatmeal and cranberries are my favorite combo and I can eat it all.

    Reply
  5. Carmy says

    January 10, 2019 at 4:05 pm

    This looks delicious! I love a good oatmeal cookie and have so many leftover cranberries to use up!

    Reply
  6. Catalina says

    January 10, 2019 at 10:37 am

    The addition of cranberries is such a good idea. I am sure my kid will devour these in minutes! Yum!

    Reply
  7. Veena Azmanov says

    January 10, 2019 at 8:46 am

    Oh you hit my tastes buds with cranberry and chocolate and then you added oats. Yes, please. I love who simple and easy this is. Can’t wait to try.

    Reply
  8. Marisa Franca says

    January 10, 2019 at 8:21 am

    What an interesting combination — cranberry and chocolate chip. But then you add another twist to the typical chocolate chip cookie, you add oatmeal. I lOVE it. I was planning to bake some cookies today and I was wondering which one to pick — the grandsons are coming over this weekend. This recipe is IT!

    Reply
  9. Caitlyn says

    December 8, 2018 at 8:58 pm

    What a yummy snack! Great instructions!

    Reply
    • Lauren says

      December 10, 2018 at 11:38 am

      Thank you!

      Reply

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Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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