Dark Chocolate Cranberry Oatmeal Cookies
These thick, chewy cranberry oatmeal cookies are loaded with tart dried cranberries and dark chocolate chips. Easy to make and perfect for fall baking.
Why Dark Chocolate Works in These Cranberry Oatmeal Cookies
I make these every fall, usually right around the time dried cranberries start showing up in every recipe I see. The combination of tart cranberries and dark chocolate is something I love. The dark chocolate tones down the sweetness and plays really well against the tartness of the cranberries. Milk or white chocolate work too, but the cookies will be noticeably sweeter.
These are not soft, melt-in-your-mouth cookies and they’re not crispy either. They land right in the middle. Thick, chewy, with a little bit of chew from the oats and cranberries in every bite. If you overbake them they’ll dry out, so pull them early.
Dark Chocolate Cranberry Oatmeal Cookie Variations
I love these cranberry oatmeal cookies just as the recipe is written. But, there are some tasty ways to change up the flavor.
- Chocolate chips: Use milk, semi-sweet, or white chocolate chips instead of dark chocolate chips.
- Omit the cinnamon: I love the flavor cinnamon adds, but you can leave it out if you’d like.
- Extra flavor and texture: Toss in orange zest, pecans, or coconut flakes.
Why I Soak the Dried Cranberries First
Any time I use dried cranberries in a baked good, I soak them first. You’ll notice the first step in the recipe is dropping them in a bowl of hot water while you work on the dough. That’s not an accident. Dried cranberries can be pretty firm and hard right out of the bag, and if you skip this step you’ll end up with chewy bits that feel more like candy pieces than fruit. The hot water rehydrates them and plumps them up so they bake into the cookies soft and juicy instead of tough.
Just make sure you drain and pat them dry before adding them to the dough. Excess water will mess with the texture.
How to Make Dark Chocolate Cranberry Oatmeal Cookies
You’ll find the full recipe with ingredient amounts a little further down the page.
If you’re looking for other cookie recipes, try our iced oatmeal cookies, easy oatmeal chocolate chip cookies, traditional oatmeal cookies, and monster cookies!
Tips for Thick, Chewy Oatmeal Cookies
Don’t overbake. Pull them when the edges are set and the tops still look slightly underdone. They’ll finish as they cool.
Chill the dough. Don’t skip this step. If the dough goes in warm, the cookies spread flat and the texture suffers. Chilling also gives the flour time to hydrate and absorb moisture from the other ingredients, which helps with the final texture. 45 minutes in the fridge is all you need.
Scoop evenly. I use a 2-tablespoon scoop. It keeps everything baking at the same rate and makes it easy to get consistent cookies. A 3-tablespoon scoop works, too. Just add a minute or two to the bake time.
Line your baking sheets. Parchment paper or a silicone mat helps prevent burning and sticking.
Dark Chocolate Cranberry Oatmeal Cookie FAQs
Can I use fresh cranberries?
I haven’t tested this recipe with fresh cranberries, so I can’t say for sure how it would turn out. Fresh cranberries have a lot more moisture than dried, which would affect the dough consistency and bake time. Stick with dried for reliable results.
Why do the cookies need to chill?
Chilling keeps the dough cold enough that the cookies hold their shape in the oven instead of spreading flat. It also gives the flour a chance to absorb moisture from the rest of the ingredients, which helps with the texture. If you skip it, you’ll end up with thinner cookies.
Can I skip the dark chocolate chips or swap them for something else?
Absolutely. Milk chocolate, semi-sweet, or white chocolate all work. Just know the cookies will be sweeter with anything other than dark chocolate, since the dark chocolate is what balances out the tartness from the cranberries.
How do I know when the cookies are done?
The edges should look set and lightly golden, but the centers should still look almost done. There should be just a tiny bit of shine left in the middle. They’ll finish setting up as they cool on the pan. If they look fully done in the oven, they’re overbaked.
How to Store and Freeze the Cookies
These cookies store really well. If you want, you can even make the dough ahead of time and freeze it for later.
- Room Temp: Keep them in an airtight container for up to 4 to 5 days.
- Freezer: Baked cookies freeze great. Just let them cool completely first, then pop them in a freezer-safe container. They’ll last about 2 months.
- Make-Ahead Dough: You can scoop the dough into balls, freeze them on a tray for about an hour, then transfer to a zip-top bag. When you’re ready to bake, just add a couple extra minutes to the time.
More Cookie Recipes
Ingredients
- 1 cup dried cranberries
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups old fashioned oats
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup dark chocolate chips
Instructions
- Line a baking sheet with parchment paper then set aside.
- Place the cranberries in a bowl of hot water. Set aside while you work on the cookie dough.1 cup dried cranberries
- Cream butter and sugars in a stand mixer on medium speed until fluffy and light in color, about 3 minutes.1 cup unsalted butter1 cup light brown sugar1 cup granulated sugar
- Add the eggs and vanilla extract. Mix on low until combined. Scrape down the sides as needed.2 large eggs2 teaspoons vanilla extract
- Add the oats, flour, cinnamon, baking soda, and salt. Mix on low speed just until no flour streaks remain.2 cups all-purpose flour3 cups old fashioned oats2 teaspoons ground cinnamon1 teaspoon baking soda½ teaspoon salt
- Drain the water from the bowl of cranberries, and pat dry. Add the cranberries and chocolate chips to the cookie dough and stir to combine.1 cup dark chocolate chips
- Use a 2–tablespoon sized cookie scoop and portion the dough onto the large baking sheet. It's ok if the dough is close together. Cover loosely with plastic wrap and transfer to the baking sheet to the refrigerator to chill for 45 minutes.
- While the dough is in the refrigerator, line 1–2 additional baking sheets and preheat the oven to 350°F.
- Transfer a few of the chilled dough portions about 2–inches apart of the prepared baking sheets, press down slightly, and dot with chocolate chips if desired.
- Bake for 11–13 minutes until the edges are brown and the tops are golden brown. The centers should be almost set with only a little bit of shine visible.
- Remove the cookies from the oven and allow them to cool for 5 minutes before transferring to a cooling rack.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cookies. Actual calories will vary.
- Recipe makes 38–40 cookies when a 2–tablespoon sized cookie scoop is used.
- I really like rolled oats (old fashioned oats) for this recipe and recommend using those. However, if you prefer quick oats give those a try or use a combination of rolled and quick oats. The texture will be different though.
- If you don’t like dark chocolate chips, use another type like white chocolate, semi-sweet, or milk chocolate instead.
- Store leftover cookies in an airtight container for 4 to 5 days. I’ve included freezing instructions above the recipe card.
Those cookies look so tasty! I would love to have one of two of them right now, if I could only reach for them through the computer screen. I am saving this recipe and I will ask my sister to help me make some. I can be such a klutz when it comes to baking.