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5 Secrets to 20 Minute Dinners!
Tips, tricks, and recipes for dinner in a hurry!
Oatmeal Chocolate Cranberry Cookies Recipe
Classic oatmeal chocolate cranberry cookies are overloaded with semisweet chocolate chips and dried cranberries. They’re utterly delicious and unstoppable. These crunchy oatmeal cookies have a balanced sweetness and carry all the flavor from both cinnamon and dried cranberries.
Since these cookies are made from oatmeal, they’re considered healthy, in my words. Who will say no to these delicious oatmeal chocolate cranberry cookies? They’re great for everyday snacks and make a wonderful holiday gift to share with friends and family.
Why This Recipe Works
This ultimate oatmeal chocolate cranberry cookies recipe is easy to make and requires only a few simple ingredients from your kitchen pantry. Fail-proof.
These sweet oatmeal cookies are loved by everyone in the family across the age. They’re crispy, buttery, and perfectly served with a cup of coffee or tea.
These little sweet oatmeal cookies filled with chocolate chips and dried cranberries are also great for a short-term energy boost.
It’s also a fun recipe to play around with. Add more nuts, such as pecans or walnuts, or exchange the dried cranberries with raisins for a different flavor.
Ingredients for Oatmeal Chocolate Cranberry Cookies
This homemade oatmeal chocolate cranberry cookies recipe calls for the following ingredients:
- All-purpose flour
- Baking soda
- Ground cinnamon
- Unsalted butter
- Light brown sugar
- White sugar
- Eggs
- Vanilla extract
- Quaker oats or old-fashion rolled oats
- Dried cranberries
- White chocolate chips
How To Make Oatmeal Chocolate Cranberry Cookies?
First, combine all-purpose flour, baking soda, and ground cinnamon in a bowl. Set aside.
In a stand mixer, beat butter, brown sugar, and white sugar until creamy. Next, whisk in eggs and keep beating the mixture until well combined. Add vanilla extract.
Gradually add the flour mixture, and beat it slowly until combined. Fold in oats, dried cranberries, and chocolate chips with a spatula.
Transfer the dough onto a baking sheet lined with parchment paper. Shape and weigh each dough to the same size. Place each dough on the baking sheet, about 1 inch apart.
Bake the cookies in a preheated oven at 356°F (180°C) for 9 to 10 minutes for chewy cookies or 12 to 15 minutes for crispy cookies. Transfer the cookies onto a cooling rack, and let them cool completely. Sever immediately.
Baking Tips
- In my recipe, I reduce the butter to half a cup instead of one cup to make the cookies less fatty and healthier. Use one cup of butter for a chewier and moist texture if desired.
- Using either old-fashion rolled oats or Quaker oats will work for this recipe.
- To ensure all cookies are baked simultaneously, shape and weigh each dough to the same size before placing them on the baking pan.
Frequently Asked Questions
How to store oatmeal chocolate cranberry cookies?
Let the cookies cool down completely on a cooling rack. Store them in an airtight bag or container, and leave them at room temperature for up to 1 week.
Dose fresh cranberry work for this recipe?
Yes, fresh or frozen cranberries will also work for this recipe. Pat dry the fresh or frozen cranberries with kitchen towels and add them directly into the batter. You don’t need to thaw the frozen cranberries to room temperature; use them straight from the freezer.
How Many Calories Per Serving?
This recipe has 105 calories per serving.
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Oatmeal Chocolate Cranberry Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter (softened)
- 3/4 cup light brown sugar
- 1/4 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups Quaker oats
- 1 1/2 cups dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat oven to 356°F (180°C).
- Combine all-purpose flour, baking soda and ground cinnamon in a bowl, whisk well and set aside.
- Add unsalted butter, light brown sugar and white sugar in a stand mixer with a paddle attachment. Beat all ingredients on medium speed until creamy. Add eggs, one at a time. Keep beating the mixture until the eggs are well combined, about 2 minutes. Stop the mixer and scrape down the mixture with a silicone spatula, add vanilla extract and mix well.
- Lower the speed and add in the flour mixture. Continue mixing for 2 minutes until well combined and no powder remains.
- Fold in oats, dried cranberries and white chocolate chips.
- Transfer the dough onto a baking sheet lined with parchment paper. Scoop 1 tablespoon of the batter, and roll it into a ball. Place each dough on the baking sheet, about 1 inch (2.5 cm) apart.
- Bake 9 to 10 minutes for chewy cookies, or 12 to 15 minutes for crispy cookies. Transfer the cookies onto a cooling rack, and let them cool completely. Sever immediately.
Notes
- In my recipe, I reduce the butter to half a cup instead of one cup to make the cookies less fatty and healthier. Use one cup of butter for a chewier and moist texture if desired.
- Using either old-fashion rolled oats or Quaker oats will work for this recipe.
- To ensure all cookies are baked simultaneously, shape and weigh each dough to the same size before placing them on the baking pan.
1)Can you use baking powder instead of baking soda
2)Can you make it like cookie dough
3)Can you make a huge batch & freeze it & thaw it before baking?
4)Can you reduce the sugar or use coconut sugar or other sugar substitue?
5)Can you use almond flour or wheat flour instead of all-purpose flour?
1) Yes, you may use baking powder instead of baking soda, but the texture may come out differently. 1 teaspoon baking soda for 3 teaspoons baking powder.
2) Yes
3) I haven’t tried to freeze the dough. But You can definitely double the ingredients to make a large batch.
4) Yes, you may reduce the sugar and use a sugar substitute.
5) Yes, you may use almond flour or wheat flour instead of all-purpose flour, but the texture may come out differently.