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Cranberry Dark Chocolate Chip Oatmeal Cookies are soft and chewy with plump, tart, cranberries and chocolate chunks, hints of brown sugar and cinnamon.
I don’t spend a ton of time on desserts and this week was no different. Since we hadn’t had oatmeal cookies in a while, so I decided to make a batch of Cranberry Dark Chocolate Chip 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. Not saying cookies are healthy, or anything! Lol!
These Cranberry Dark Chocolate Chip 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.
*This recipe makes 35-40 2-inch cookies. If you don’t need this many, simply cut the recipe in half.
Before adding the cranberries to the cookies, place them in a bowl of warm water and set aside. Soaking will re-hydrate the cranberries, so they plump up. 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, baking soda, cinnamon, 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 chips.
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 12 cookies per sheet.)
Place the cookies in the preheated oven and bake for 13-15 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 Dark Chocolate Chip Oatmeal Cookies in an airtight container for about 3 days.
Looking for another easy cookie recipe? Then check out our lemon crinkle cookies!
Cranberry Dark Chocolate Chip Oatmeal Cookies
- 1 cup unsalted butter (2 sticks, softened)
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 cups quick oats
- 1 cups rolled oats
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate 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, baking soda, 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. Press down gently to flatten slightly.
- Place the cookie sheet in a preheated oven for 13-15 minutes.
- Cookies are done when the edges are brown, and tops are golden brown.
- 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.