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–+ servings
oatmeal cookies and a glass of milk
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4.45 from 34 reviews

Oatmeal Cranberry Chocolate Chip Cookies

Eileen Gray
The best oatmeal cookie loaded with dried cranberries and chocolate chips.
Prep Time20 minutes
Bake Time8 minutes
Total Time28 minutes
Servings:30 cookies

Ingredients

  • 4 oz all purpose flour (¾ cup, see note)
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 4 oz unsalted butter (room temperature but still firm)
  • 4 oz brown sugar (½ cup, packed)
  • 2 oz granulated sugar (¼ cup)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 5 oz old-fashioned rolled oats (1 ½ cups)
  • 4 ½ oz dried cranberries (¾ cup)
  • 4 ½ oz chocolate chips (¾ cup)

Instructions

  • Preheat oven to 350 °F. Line 2 baking sheets with parchment paper.
  • Sift together 4 oz all purpose flour, ½ teaspoon baking soda½ teaspoon cinnamon and ¼ teaspoon salt set aside
  • Cream 4 oz unsalted butter with 4 oz brown sugar and 2 oz granulated sugar on medium speed for about 2-3 minutes. Scrape the bowl. Add 1 large egg and 1 teaspoon vanilla extract and mix just until combined, scrape the bowl. With the mixer running on low speed, add the flour mixture, add 5 oz old-fashioned rolled oats all at once and mix until partially combined. Add 4 ½ oz dried cranberries and 4 ½ oz chocolate chips. You may need to finish the dough off the mixer to incorporate the cranberries and chips evenly.
  • Using a 1½ oz cookie scoop or a spoon, scoop the dough into 1½" balls. Set the cookies onto the prepared baking sheet at least 2" apart (see note). If you want a thinner cookie bake right away. If you want a thicker cookie with a soft center, chill the dough before baking.
  • Bake the cookies until golden brown around the edges and the center is just barely set. About 7-9 minutes depending if the dough is chilled or not.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
The portioned cookie dough can be frozen on a sheet pan and then packed into freezer bags. No need to defrost before baking. The dough balls can go straight from the freezer into a preheated oven.
The cookies will keep several days at room temperature.

Nutrition

Serving: 1cookie | Calories: 117kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 42mg | Potassium: 44mg | Fiber: 1g | Sugar: 11g | Vitamin A: 102IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 0.4mg