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Oatmeal chocolate cranberry cookies recipe.
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4.25 from 4 votes

Oatmeal Chocolate Cranberry Cookies

Easy and quick Oatmeal Chocolate Cranberry Cookies are buttery, crispy and sweet with chocolate chips and sweetened cranberries infused in the center. It's the best snack to share with friends and family at any time.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Cookies
Cuisine: Baking Recipes
Keyword: Oatmeal Chocolate Cranberry Cookies
Servings: 40 pieces
Author: Bee Yinn Low

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
US Customary - Metric

Instructions

  • Preheat the oven to 356°F (180°C). In a bowl, combine the all-purpose flour, baking soda, and ground cinnamon. Whisk well and set aside.
  • Add the unsalted butter, light brown sugar, and white sugar to a stand mixer fitted with a paddle attachment. Beat the ingredients on medium speed until creamy. Add the eggs, one at a time, and continue beating until well combined, about 2 minutes. Stop the mixer and scrape down the sides with a silicone spatula. Add the vanilla extract and mix well.
  • Lower the speed and add the flour mixture. Continue mixing for 2 minutes until well combined and no dry flour remains. Gently fold in the oats, dried cranberries, and white chocolate chips.
  • Transfer the dough to a baking sheet lined with parchment paper. Scoop 1 tablespoon of the batter and roll it into a ball. Place each dough ball on the baking sheet, about 1 inch (2.5 cm) apart.
  • Bake for 9 to 10 minutes for chewy cookies, or 12 to 15 minutes for crispy cookies. Transfer the cookies to a cooling rack and let them cool completely. Serve immediately

Video

Notes

Recipe Adapted from: Preppy Kitchen
Tips:
  1. 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.
  2. Using either old-fashion rolled oats or Quaker oats will work for this recipe.
  3. To ensure all cookies are baked simultaneously, shape and weigh each dough to the same size before placing them on the baking pan.

Nutrition

Calories: 123kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 37mg | Potassium: 52mg | Fiber: 1g | Sugar: 11g | Vitamin A: 84IU | Vitamin C: 0.03mg | Calcium: 19mg | Iron: 1mg