Oatmeal Cranberry Chocolate Chip Cookies

Take your regular holiday cookie recipe to new heights with this recipe: Oatmeal Cranberry Chocolate Chip Cookies.

Perfect to enjoy during the Christmas season and all year long!

Oatmeal Cranberry Chocolate Chip Cookies

Do you like warm and gooey, fresh-out-of-oven cookies?

Then yes, we got the cookies for you!

Plus, who doesn’t like cookies?

But these aren’t just any old cookies.

These are the kind of cookies perfect for the holidays!

Our Cranberry Chocolate Chip Cookies are it!

Your favorite oatmeal cookie but loaded with sweet dried cranberries from North Bay Produce. And two types of chocolate.

Lately, though, I’ve been putting chocolate in everything. From pancakes, homemade granola bars, and now these delicious cookies.

But these cookies aren’t just your average run-of-the-mill cookies.

Yes, there’s chocolate aplenty, but there are also dried cranberries!

And because it’s my mixing bowl, I also threw in some oatmeal.

There’s nothing like a good cookie with a cup of coffee.

Yes, “coffee in the morning” is an oh-so-very necessary requirement.

What You Need To Make

Dried Cranberries. We chose North Bay Produce Premium dried cranberries for this recipe because they add sweet and slightly tart chewiness to our cookie recipe.

Dark Chocolate & Milk Chocolate Chips. My thoughts went something like this: why go with one kind of chocolate when you can have two? I added both dark and milk chocolate chips to this cookie recipe.

White Sugar & Light Brown Sugar. Both sugars add sweetness, but the light brown sugar adds depth of flavor with notes of molasses, and light brown sugar helps keep your cookies soft and moist.

Softened Unsalted Butter & Eggs. Butter’s role in cookie recipes is to add flavor and structure. The water released throughout baking helps the dry ingredients accomplish their jobs. Using eggs in a cookie recipe helps the ingredient bind together and causes the cookie dough to rise during baking. Eggs also add flavor and help the cookies brown on top.

Pure Vanilla Extract, Ground Cinnamon, and Ground Cardamom. The pure vanilla extract brings lots of flavors, and the ground cinnamon and cardamom add their fair share of spice.

All-Purpose Flour, Baking Soda, Baking Powder, and Sea Salt. Baking is mostly about chemistry and how ingredients combine for a specific result. In cookie recipes, the combination of all-purpose flour, baking soda, baking powder, and sea salt combine to make cookies into cookies. The flour, baking soda, and baking powder all help the cookies to rise. When these ingredients are combined with the high heat and water found in the butter, eggs, vanilla extract, and sea salt, the cookies lift and hold their shape.

Cranberry & Chocolate Chunk Oatmeal Cookies

This recipe typically makes about 24 cookies, depending on the size of the scoop you use. If you’re using a standard medium-sized cookie scoop (about 1.5 tablespoons of dough per cookie), you should get approximately 24 cookies.

Ingredients:

• 1 cup all-purpose flour
• 1 tsp cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp Kosher salt
• 1 stick of unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large egg, room temperature
• 2 tbsp pure vanilla extract
• 2 cups rolled oats
• 1 cup North Bay Premium Dried Cranberries
• 1/2 cup dark chocolate chips
• 1/2 cup semi-sweet chocolate chips

Special Equipment:

Mechanical Ice Cream Scoop

Directions:

1. Preheat the oven to 350 degrees.
2. In a stand mixer fitted with the whisk attachment, combine 1/2 cup granulated sugar, 1/2 cup light brown sugar, and 1 stick softened butter. Whip until light and fluffy.
3. Add 1 large egg and 2 tablespoons pure vanilla extract to the butter and sugar mixture and mix until smooth.
4. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon ground cardamom, and 1/2 teaspoon Kosher salt until well incorporated.
5. With the mixer on low, slowly add the flour mixture to the wet ingredients.
6. Add 2 cups rolled oats, 1 cup North Bay Premium Dried Cranberries, 1/2 cup dark chocolate chips, and 1/2 cup semi-sweet chocolate chips, and mix until just incorporated.
7. Use a medium-sized scoop to place even dollops of cookie dough on a cookie sheet, leaving at least 2 inches between cookies.
8. Bake for 12-15 minutes or until the cookies are golden brown.
9. Remove the cookies from the oven and allow them to cool slightly before transferring them to a wire rack to cool completely.
10. Serve.

More Baking Recipes:

Christmas Sprinkle Cookies

Oatmeal Chocolate Chip Buttercream Sandwiches

Pumpkin Chocolate Chip Cookies

Cranberry & Chocolate Chunk Oatmeal Cookies

Take your regular holiday cookie recipe to new heights with this recipe: Oatmeal Cranberry Chocolate Chip Cookies.

5 from 1 vote

Print Pin Rate

Course: Desserts

Servings: 24

Calories: 2964kcal

Author: This Worthey Life

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Ingredients

 

1x2x3x4x5x

• 1 cup all-purpose flour
• 1 tsp cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp Kosher salt
• 1 stick of unsalted butter room temperature
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar packed
• 1 large egg room temperature
• 2 tbsp pure vanilla extract
• 2 cups rolled oats
• 1 cup North Bay Premium Dried Cranberries
• 1/2 cup dark chocolate chips
• 1/2 cup semi-sweet chocolate chips

Instructions

• Preheat the oven to 350 degrees.
• In a stand mixer fitted with the whisk attachment, combine 1/2 cup granulated sugar, 1/2 cup light brown sugar, and 1 stick softened butter. Whip until light and fluffy.
• Add 1 large egg and 2 tablespoons pure vanilla extract to the butter and sugar mixture and mix until smooth.
• In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon ground cardamom, and 1/2 teaspoon Kosher salt until well incorporated.
• With the mixer on low, slowly add the flour mixture to the wet ingredients.
• Add 2 cups rolled oats, 1 cup North Bay Premium Dried Cranberries, 1/2 cup dark chocolate chips, and 1/2 cup semi-sweet chocolate chips, and mix until just incorporated.
• Use a medium-sized scoop to place even dollops of cookie dough on a cookie sheet, leaving at least 2 inches between cookies.
• Bake for 12-15 minutes, or until the cookies are golden brown.
• Remove the cookies from the oven and allow them to cool slightly before transferring them to a wire rack to cool completely.
• Serve.

Notes

This recipe typically makes about 24 cookies, depending on the size of the scoop you use. If you're using a standard medium-sized cookie scoop (about 1.5 tablespoons of dough per cookie), you should get approximately 24 cookies.

Nutrition

Serving: 24g | Calories: 2964kcal | Carbohydrates: 517g | Protein: 48g | Fat: 75g | Saturated Fat: 48g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 2074mg | Potassium: 2008mg | Fiber: 32g | Sugar: 276g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 669mg | Iron: 21mg

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Created 9/2015 | Updated 8/2023