Oatmeal Cranberry Chocolate Chip Cookies
User Reviews
5
18 reviews
Excellent
Oatmeal Cranberry Chocolate Chip Cookies
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These Oatmeal Cranberry Chocolate Chip Cookies mix rolled oats, dried cranberries, and a blend of chocolate and white chocolate chips into a thick dough flavored with cinnamon and vanilla. The result is a chewy cookie with a balance of sweet and tart notes, enhanced by the oats’ texture. Sized with a 3 tablespoon scoop, they bake to a soft but structured cookie that holds mix-ins well.
Description
Oatmeal Cranberry Chocolate Chip Cookies start with a base of all-purpose flour blended with ground cinnamon, baking powder, baking soda, and salt. Butter and sugars are creamed until fluffy, then eggs and vanilla are added. The flour mixture goes in gradually, followed by rolled oats, dried cranberries, semi-sweet chocolate chips, and white chocolate chips that add bursts of sweetness and texture throughout each cookie. The dough is quite thick and is portioned into 3 tablespoon scoops before baking. This cookie combines the chewiness of oats, the tartness of cranberries, and the richness of chocolate chips. The spices and leavening give a subtle lift and flavor depth. Adjusting cookie size will affect baking time, and dried fruit can be replaced by extra chocolate chips if preferred.
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Ingredients
- 1 cup all-purpose flour (120 grams)
- ¾ tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt fine sea salt
- 1 tick butter 113 grams) softened to room temperature, unsalted
- ½ cup light brown sugar (100 grams)
- ½ cup granulated sugar (100 grams)
- 1 egg at room temperature, large
- 1 tsp vanilla extract pure
- 2 cups rolled oats 160 grams) gluten-free certified, old fashioned
- 1 cup dried cranberries
- ½ cup chocolate chips semi-sweet
- ¼ cup white chocolate chips
FOR GLUTEN-FREE COOKIES
- 1 cup baking flour 148 grams) in place of all-purpose flour, Bob's Red Mill gluten-free 1-to-1
Instructions
INGREDIENT PREP
- Set out butter and egg to reach room temperature.
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Mix well and set aside.
MAKE THE DOUGH
- Using a stand mixer (or an electric hand mixer and a large mixing bowl) Cream softened butter together with both sugars. Beat until fluffy and well incorporated, approx. 2 minutes.
- Next beat in egg and vanilla on low speed until fully mixed and smooth.
- With mixer still running, gradually add the flour mixture until incorporated.
- Next add oats, chocolate chip, and dried cranberries and set mixer to low, allowing the mixer to stir together your ingredients for 10 seconds or until the mix-ins have been mostly distributed. Use a spoon to stir in any loose oats. Dough will be very thick.
- Use a 3 TBSP cookie scoop to measure out 17 scoops of dough.
- Arrange scoops of dough on a parchment lined baking sheet spaced 2.5 inches apart to allow the cookies adequate room to spread. Use a flat bottomed measuring cup to gently press each scoop of dough into a 2-inch diameter disc. approx. ¾ inch thick. (see post for photos)
- TIP: place remaining cookie dough scoops on a plate in fridge between batches for less spreading.
LET'S BAKE SOME COOKIES!
- Place baking sheet on the center rack and bake cookies until the cookies are slightly puffed and the edges are lightly golden, about 14-15 minutes. Cookies will spread to approx 3.5-4 inches diameter.
- For perfectly round cookies, you can use a small bowl or large round cookie/biscuit cutter to scoot any uneven cookies into shape. Do this while the cookies are fresh from the oven and still on the baking sheet. Simply place over the cookie you want to reshape and run along edges in a circle.
- Allow the cookies to cool on the baking sheet for 20 minutes before serving.
- Allowing them to fully cool will yield a chewy center and crisp granola-like edges. Delish!
- Bake remaining cookies, either using a fresh parchment lined baking sheet right away or waiting until cookies have fully cooled to bake the next round of cookies.
- Store leftover cookies in an airtight container on the counter for up to 3-4 days.
Notes
- Cookie size affects bake time; smaller cookies bake faster, so check doneness earlier if making smaller than 3 tablespoons.
- If dried cranberries are unavailable, substitute with additional chocolate chips (e.g., 1 cup semi-sweet and ¾ cup white chocolate chips) for a different flavor balance.
Nutrition Information
Show Details
Calories
229kcal
(11%)
Carbohydrates
35g
(12%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.2g
(10%)
Cholesterol
25mg
(8%)
Sodium
111mg
(5%)
Potassium
110mg
(2%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
184IU
(4%)
Vitamin C
0.03mg
(0%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 17cookies
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 111mg | 5% |
| Potassium | 110mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 184IU | 4% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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