Chocolate Cranberry Oatmeal Cookies
User Reviews
5
Chocolate Cranberry Oatmeal Cookies
Description
These cookies start with creaming room temperature butter and brown sugar to a light, fluffy mixture, which is then combined with eggs and vanilla extract. The dry ingredients include old-fashioned oats (not instant), all-purpose flour, baking soda, cinnamon, and salt, which are folded into the wet ingredients. Dried cranberries, chocolate chips, and walnuts are stirred in last, providing fruity tartness, smooth chocolate, and nutty crunch.
Baked at 375ºF until golden, the cookies may feel slightly soft when removed but firm up upon cooling on a wire rack. The old-fashioned oats ensure a chewy texture while avoiding grittiness. These cookies make a satisfying snack or dessert with a balance of sweet, tart, and spice elements.
Specific care in using old-fashioned oats, letting the butter and eggs come to room temperature, and not overmixing the dough helps preserve the ideal cookie texture.
Ingredients
- ⅔ cup butter at room temperature
- ⅔ cup brown sugar 120g
- 2 egg
- 1 teaspoon vanilla extract
- 1 ½ cups old-fashioned oats 135g
- 1 ½ cups all-purpose flour plain flour, 185g
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup dried cranberries 75g
- ½ cup semi-sweet chocolate chips or chopped chocolate, 75g
- ½ cup walnuts chopped, 65g
Instructions
- Preheat oven to 375ºF / 190°C. Line two cookie sheets with baking parchment paper or silpats.
- Beat the butter and sugar in a medium mixing bowl with an electric mixer until light and fluffy.
- Beat in the eggs and vanilla.
- In another bowl, stir the oats, flour, baking soda, cinnamon and salt together.
- Add the dry ingredients to the wet ingredients in stages, stirring to combine.
- Stir in the dried cranberries, chocolate and walnuts.
- Drop teaspoonfuls of the cookie dough onto the prepared cookie sheets, leaving space between them for spreading.
- Bake for 10 minutes or until golden. Allow to cool for a few minutes on the cookie sheets, then transfer to a wire rack to cool completely.
Notes
- Use old-fashioned oats rather than instant oats to avoid a gritty cookie texture.
- Allow butter and eggs to reach room temperature before mixing to ensure smooth cookie dough.
- Mix the dough just until ingredients are combined to prevent tough cookies from gluten overdevelopment.
- Cookies may seem slightly underbaked when fresh from the oven but will firm up as they cool on the rack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 147mg | 6% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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