Cranberry Chocolate Chunk Oatmeal Cookies are soft and chewy with plump, tart, cranberries and chocolate chunks, hints of brown sugar and cinnamon.
“What’s for dessert?” That question is asked at my house 2 to 3 times a week. Most of the time we have cinnamon rolls, quick peanut butter fudge, or chocolate chip cookies. I don’t spend a ton of time on desserts and this week was no different. After spending 3 days straight sick in bed, I definitely didn’t feel like standing in the kitchen and baking. We hadn’t had oatmeal cookies in a while, so I decided to make a batch of Cranberry Chocolate Chunk Oatmeal Cookies.
During the winter I go through times where I really like oatmeal. I can eat it practically every morning for several days in a row. Now that summer is here, and the weather is hot out, cooked oatmeal is out of the question. Cookies are a much better option. These Cranberry Chocolate Chunk Oatmeal Cookies help curb the oatmeal cravings. They have plump, juicy cranberries and chunks of chocolate mixed with brown sugar and oats. Best of all they are thick and soft, not dry and crumbly. These cookies are so easy to make and require very little prep time, so enough talk! Let’s get baking!
*This recipe makes 35-40 2-inch cookies. If you don’t need this many, simply cut the recipe in half.
Before starting the dough, place the dried cranberries in a bowl of warm water and set aside. Soaking will rehydrate the cranberries, so they plump up before adding them to the cookies. Be sure to drain and pat the cranberries dry before adding to the cookie dough.
Make the Dough
Place room temperature butter and both sugars in the bowl of a stand mixer. Beat on medium speed for about 3 minutes until the butter is fluffy then add the eggs and vanilla. Scrape the sides of the bowl to make sure all the sugar is incorporated.
Add the oats, flour, cornstarch, cinnamon, baking soda, and salt to the butter mixture and mix until combined. Scrape the sides of the bowl again to ensure all the flour is incorporated.
Remove the bowl from the stand mixer and carefully fold in the cranberries and chocolate chunks.
Place the cookie dough in the refrigerator for at least 30 minutes before baking. In the meantime, preheat the oven to 350 degrees.
Bake the Cookies
Line a cookie sheet with a silicone baking mat or parchment paper. Take 1 ½-2 Tablespoons of the chilled dough and roll it into a ball. Place the ball on the cookie sheet. Repeat the process with the remaining cookie dough. Each ball of dough should be approximately 2 inches apart on the cookie sheet. (I was able to get about 8 cookies per sheet.)
Place the cookies in the preheated oven and bake for 11-13 minutes. The edges will appear crispy, and the tops will start to brown. Remove the cookies just before the centers are completely done. They should still be soft and slightly gooey in the middle.
Cool and Eat
Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a cooling rack. Store the finished Cranberry Chocolate Chunk Oatmeal Cookies in an airtight container for about 3 days.
- 1 cup unsalted butter 2 sticks, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 Tablespoons vanilla extract
- 3 cups rolled oats
- 1 1/2 cups All-purpose flour
- 4 teaspoons cornstarch
- 2 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 cup chocolate chunks or chips
- 1 cup dried cranberries
Preheat oven to 350 degrees and place a silicone baking mat or parchment paper on a cookie sheet.
Cream butter and sugars in a stand mixer on medium speed until fluffy (about 3 minutes).
Add the eggs and vanilla extract. Mix on low until combined. Scrape down sides to ensure all ingredients are combined.
Add oats, flour, cornstarch, cinnamon, and salt. Mix on low speed until combined.
Remove the bowl from the mixer and carefully add the cranberries and chocolate chunks.
Place the dough in the refrigerator for at least 30 minutes.
After the dough has chilled, take 1 1/2-2 tablespoons at a time and roll into balls.
Place the balls onto a prepared cookie sheet at least 2 inches apart.
Place the cookie sheet in a preheated oven for 11-13 minutes.
Cookies are done when the edges are brown, and tops are golden. The middles will still appear soft and doughy.
Remove the cookies from the oven and allow them to cool for 5 minutes before transferring to a cooling rack.
Store cooled cookies in an airtight container for up to 3 days.
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