Chocolate Cranberry Oatmeal Cookies
These soft and chewy Chocolate Cranberry Oatmeal cookies are made with milk Chocolate Chips and Dried Cranberries, for an amazing flavor combo; plus, you could potentially have a warm Oatmeal cookie in your hand in less than 30 minutes!
How to make these simple and quick cookies
These cookies are super simple to make, and you could have them warm and ready to eat in less than 30 minutes.
Start by preheating your oven and preparing 3 baking sheets with parchment paper. Secondly, combine your dry ingredients (all-purpose flour, baking soda, cinnamon, and salt) and set them aside
Next, beat your butter and sugars until light and fluffy, for about 1 1/2 minutes, then add your eggs and vanilla and mix. After this, add dry ingredients, mix them with the rest of your dough, and add oats, chocolate chips, and dry cranberries. Scrape the sides of your bowl to make sure everything is well combined.
Drop your dough into your prepared baking sheets and bake for 10 minutes. Either place them on a wire rack to cool or eat them warm straight out of the oven -I can attest that the latter tastes extremely good!
Ingredients you’ll need
- All-purpose flour: helps build structure
- Baking soda: will help your cookies rise
- Cinnamon: enhances other flavors and gives aroma
- Salt: enhances the flavor and helps balance sweetness
- Unsalted butter: will help them stay soft and rich
- Brown sugar: helps not only give sweetness to your cookies, but also helps make them soft and tender
- Granulated sugar: helps with sweetness and texture
- Eggs: give structure and tenderness to your cookies
- Vanilla Extract: helps give flavor and aroma
- Quick oats: gives structure
- Dried Cranberries: balances the sweetness and gives a tart flavor
- Milk Chocolate Chips: give flavor
Tips and tricks
Feel free to substitute the milk chocolate for white chocolate
You can also make these bigger, with an ice cream scoop, just make sure to bake them for 11 minutes instead
Store the completely cooled cookies in an air-tight container at room temperature for up to 3 days. These cookies can be frozen in a freezer and air air-tight container for up to 3 months.
Below are some chocolate chip-inspired desserts, or take a look at this link for more cookie recipes!
Follow me on Instagram and tag #sweetfixbaker to see your amazing creations!
If you make this recipe, please be sure to give it a rating and leave a comment!
Chocolate Cranberry Oatmeal Cookies
Ingredients
- 3/4 Cup unsalted butter softened
- 1/4 Cup granulated sugar
- 1 Cup packed brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 1/2 Cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/3 Cup full fat milk
- 3 Cup quick oats
- 1/2 Cup dried cranberries
- 1/2 Cup milk Chocolate Chips plus more for garnish
Instructions
- Pre-heat oven to 350 F and line with parchment paper 3 baking sheets. Over a medium sized bowl mix your dry ingredients and set aside
- Beat butter and sugars on medium speed for 1 1/2 minutes until light and fluffy. Add eggs, vanilla extract, and milk, and mix3/4 Cup (170.3 g) unsalted butter, 1/4 Cup (50 g) granulated sugar, 1 Cup (220 g) packed brown sugar, 2 large eggs, 1 teaspoon vanilla extract, 1/3 Cup (78.9 ml) full fat milk
- Incorporate your dry ingredients and mix. Add quick oats and mix well. Add cranberries and chocolate chips and mix until just combined. Do not over mix.1 1/2 Cup (187.5 g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon (0.5 teaspoon) salt, 3 Cup (243.2 g) quick oats, 1/2 Cup (60.6 g) dried cranberries, 1/2 Cup (90 g) milk Chocolate Chips
- Measure your dough with a 1 1/2 tsp cookie scoop, drop the dough into your prepared baking sheets 2 1/2 inches apart. Place 3 chocolate chips on top of each cookie and bake for 9 minutes
- Let your cookies cool in your cookie sheet completely.
