Cranberry Chocolate Chip Oatmeal Cookies have it all! Tart cranberries and sweet chocolate chips in every chewy bite! These cookies are easy to make and perfect for holiday cookie exchanges!
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Another cranberry cookie recipe? Yep, another cranberry cookie recipe. I can’t help it! It’s cranberry season! And, I kind of love cookies.
Even though these Cranberry Chocolate Chip Oatmeal 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 yummy cookie recipe to share in Christmas cookie exchanges if you’re so lucky to be a part of one. Can you tell I’m jealous?
I do have to admit that it took quite a bit of testing to get these Cranberry Chocolate Chip Oatmeal Cookies just right. In my opinion 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’s exactly what you’ll get with this recipe!
Each bite you take of of these Cranberry Chocolate Chip Oatmeal Cookies will be bursting with tart cranberry and sweet chocolate flavors. All wrapped up in a classic oatmeal cookie!
How to Make Cranberry Chocolate Chip Oatmeal Cookies
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!
In a medium bowl, add the all purpose flour, baking powder, baking soda, salt, and rolled oats. Mix well.
Add the butter, granulated sugar, and brown sugar to the bowl of an electric mixer. Beat on medium speed until fully blended.
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. The cookies will have crisp edges and a chewy middle when done.
Present!
Tips and Techniques
- Be sure to set the egg and butter out ahead of time to come to room temperature for best results.
- Push extra chocolate chips and dried cranberries onto the top of the dough balls before baking.
- Try white chocolate chips to change up the flavor just a bit.
- 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 Cranberry Chocolate Chip Oatmeal Cookies
- Store extra baked cookies in an air-tight container at room temperature for up to 3-5 days.
- Cranberry Chocolate Chip Oatmeal Cookies can also be frozen in plastic 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.
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Cranberry Chocolate Chip Oatmeal Cookies
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 * we use dark chocolate
- 1/2 cup dried cranberries
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.
- Push extra chocolate chips and dried cranberries onto the top of the dough balls before baking.
- Try white chocolate chips to change up the flavor just a bit.
- 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 Cranberry Chocolate Chip Oatmeal Cookies
- Store extra baked cookies in an air-tight container at room temperature for up to 3-5 days.
- Cranberry Chocolate Chip Oatmeal Cookies can also be frozen in plastic 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.
Kathy Derrick says
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.
Lauren Vavala says
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
Jyothi (Jo) says
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.
Carmy says
This looks delicious! I love a good oatmeal cookie and have so many leftover cranberries to use up!
Catalina says
The addition of cranberries is such a good idea. I am sure my kid will devour these in minutes! Yum!
Veena Azmanov says
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.
Marisa Franca says
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!
Caitlyn says
What a yummy snack! Great instructions!
Lauren says
Thank you!