1cupunsalted buttersoftened (We recommend using name brand butter for best results.)
1cuplight brown sugar
1cupgranulated sugar
2large eggs
2teaspoonspure vanilla extract
3cupsold fashioned oats
2cupsall-purpose flour
2teaspoonsground cinnamon
1teaspoonbaking soda
½teaspoonkosher salt
1cupdark 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 significantly light in color, about 8 to 10 minutes.
1 cup unsalted butter, 1 cup light brown sugar, 1 cup granulated sugar
Add the eggs and vanilla extract. Mix on low until combined. Scrape down the sides as needed.
2 large eggs, 2 teaspoons pure vanilla extract
Add oats, flour, cinnamon, baking soda, and salt. Mix on low speed just until no flour streaks remain.
2 cups all-purpose flour, 3 cups old fashioned oats, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, ½ teaspoon kosher salt
Drain the water from the bowl of cranberries. 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 to 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 to 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.
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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 to 40 cookies when a 2 tablespoon sized cookie scoop is used.*For more information, tips, and answers to frequently asked questions, please refer to the post.