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Stack of 5 oatmeal cranberry chocolate chip cookies on a white background
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4.72 from 7 votes

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.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Dessert
Cuisine: American
Servings: 30 cookies
Calories: 109kcal



  • 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. 



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.


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