Oatmeal Cranberry Chocolate Chip Cookies
Big, chewy oatmeal cookies with tart dried cranberries and chocolate chunks. Chill the dough at least 2 hours for a moister, oatier cookie, or scoop smaller cookies with a 1.25 oz scoop.
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Ingredients
- 4 oz all purpose flour (¾ cup, see note)
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 6 oz unsalted butter (room temperature, see note)
- 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 chunks (¾ cup)
Instructions
- Preheat oven to 375 °F if you plan to bake the cookies right after mixing. Line 2 baking sheets with parchment paper.
- Sift together 4 oz all purpose flour, ½ teaspoon baking soda, ½ teaspoon cinnamon and ¼ teaspoon salt set aside.
- Cream 6 oz unsalted butter with 4 oz brown sugar and 2 oz granulated sugar on medium-high speed for about 2-3 minutes. The mixture should lighten in color and become aerated. Scrape the bowl. Add 4 ½ oz dried cranberries and 4 ½ oz chocolate chunks. You may need to finish the dough off the mixer to incorporate the cranberries and chips evenly.
- 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 5 oz old-fashioned rolled oats all at once and mix until partially combined. Add the flour mixture and mix until about halfway combined.
- Add 4 ½ oz dried cranberries and 4 ½ oz chocolate chunks. You may need to finish the dough off the mixer to incorporate the cranberries and chips evenly.
- Using a 2 oz cookie scoop or a 1/4 cup measure, scoop the dough into large balls and line them up on the prepared sheet pan. See notes for making smaller cookies. If you will be freezing the dough you can keep the dough balls close together. For baking, leave at least 3" between the cookies. For best results I recommend chilling the cookie balls for at least 2 hours or up to 24 hours before baking.
- When you're ready to bake, preheat the oven to 375 °F. Line the cookie balls on a sheet pan with at least 3" between. If the balls were frozen let them defrost at room temperature while you preheat the oven. Bake until the edges of the cookies are set and crisp and the tops are lightly puffed and still soft, about 14 minutes. Cool for 5 minutes on the sheet pan then you can slide the parchment paper off the pan and onto a cooling rack. Cool until the cookies are firm enough to handle without breaking apart.
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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.
Room temperature butter should be soft and pliable, but not greasy or melting, about 65–70°F.
The portioned cookie dough can be frozen on a sheet pan and then packed into freezer bags. Allow the dough balls to defrost partially while the oven is preheating. You may need to add 1-2 minutes to the baking time.
To Make Smaller Cookies
Use regular or mini chocolate chips for better distribution in a smaller cookie. Use a 1.25 oz scoop to make 1.5" dough balls. Chill for 2 hours then bake 8-9 minutes until the edges are brown and crisp and the center of the cookies are soft and puffy. The recipe will make about 30 small cookies.Storage
The cookies will keep 3-4 days at room temperature. Baked cookies can be frozen for a month. Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!