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Oatmeal Chocolate Cranberry Cookies


40 pieces


25 minutes


Easy and quick Oatmeal Chocolate Cranberry Cookies are buttery, crispy, and sweet with chocolate chips and sweetened dried cranberries infused in the center.


– 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

Step 1

Preheat oven to 356°F (180°C).

Step 2

Combine all-purpose flour, baking soda and ground cinnamon in a bowl, whisk well and set aside.

Step 3

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.

Step 4

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.

Step 5

 Lower the speed and add in the flour mixture. Continue mixing for 2 minutes until well combined and no powder remains.

Step 6

Fold in oats, dried cranberries and white chocolate chips.

Step 7

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 apart.

Step 8

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.

Thick Brush Stroke



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