These easy, chewy Cranberry Chocolate Chip Oatmeal Cookies have been a staple in my cookie repertoire for years. With crispy, crackly edges, tart-sweet dried cranberries, and gooey chocolate chips, they are absolutely sublime. They’re a bit like a mashup of chocolate chip and oatmeal raisin cookies, but elevated with dried cranberries in place of the classic raisins. All I can say is YUM!
(This recipe was originally published in February 2015, but was updated with new photos and content in 2020).
Everyone who bakes seems to have a go-to cookie recipe. I actually have several depending on my mood and the state of my pantry. Even if I settle on the chocolate chip variety, there are so many options to choose from. When I’m craving classic chocolate chip, I make these AMAZING Salted Chocolate Chip Cookies. If I need to use up a banana, I opt for these simple Banana Walnut Chocolate Chip Cookies.
But of course when I want both chocolate chip and oatmeal raisin all in one, there’s a recipe for that too. These Cranberry Chocolate Chip Oatmeal Cookies are the magical combination that gives me both classic cookie flavor profiles in one. But of course, these are even better because I swap out the raisins for dried cranberries.
What I perhaps love most about these cookies is the balance of flavors and textures that create what is in my opinion the PERFECT cookie. It’s a little bit crispy and a lot chewy. You have even more chewiness from the tart and sweet dried cranberries and rustic oats. The chocolate chips steal the show (like they tend to do), but the underlying fragrance of cinnamon and vanilla add yet another dimension.
These cookies are surprisingly complex yet seem so obvious. Why wouldn’t you put these ingredients together in a cookie? They work together so harmoniously, it’s like they were simply meant to be. A perfect marriage if you will. But best of all, they are stunningly simple to make.
How to make them
Begin by combining your dry ingredients (all-purpose flour, baking soda, ground cinnamon, and kosher salt) in a mixing bowl. Then in the bowl of your electric mixer fitted with the paddle attachment, beat together room temperature unsalted butter, light brown sugar, and granulated sugar. It should be light and fluffy. Scrape down the sides before moving on.
Next, add an egg followed by vanilla extract. Beat until smooth, then add the dry ingredients and combine. Finally, add in your oats, chocolate chips, and dried cranberries.
You’ll notice there’s a lot of “stuff” in these cookies. That’s what makes them so good. Now that everything is all mixed together, you’re ready to scoop and bake. How easy was that?
Line 2 baking sheets with parchment paper. Next, scoop your cookies onto your baking sheets. I recommend this medium Oxo cookie scoop for portioning the cookies evenly. This recipe makes about 26 cookies if you use this size scoop. That’s just over 2 dozen. Space the cookies about 2 inches apart, fitting 13 cookies per sheet.
Bake them for about 20 minutes, rotating the pans from top to bottom and front to back halfway through. Cool the cookies and serve!
These cookies will keep for several days in an airtight container at room temperature, although if I’m being honest I don’t think they’ll last that long. You’ll definitely eat them faster than that.
To freeze cookie dough
Scoop out the dough as you would to bake. Freeze the scooped balls of dough until frozen solid, then transfer the frozen balls into a freezer bag, and label with the date. Frozen cookie dough can last about 3 months in the freezer. When you’re ready to bake, remove as many balls of dough as you desire, and partially thaw them in the refrigerator.
You can bake from a frozen state, but I always feel like they don’t spread out as nicely. Bake as directed in the recipe. You may need an extra minute or two of baking time since the dough will be cold or even partially frozen.
Using up leftover ingredients
- Lola Rosa Salad (Dried Cranberries)
- Cranberry Sage Pie (Dried Cranberries)
- The Meatball Shop’s Gobble Gobble Balls (Dried Cranberries)
- Whole Wheat Sandwich Bread with Oats and Pecans (Oats)
- Guinness Bread (Oats)
- Pear Ginger Oatmeal Crumb Pie (Oats)
- Hummingbird Pie (Oats)
- Rhubarb Custard Pie (Oats)
This is one of my favorite on-the-fly cookie recipes, and if you try it yourself I’m sure you’ll agree. What are your go-to cookie recipes? Everyone who bakes has at least one recipe they make over and over again. Leave me a comment below telling me your favorite! And don’t forget to rate this recipe if you try it. Thanks!
Cranberry Chocolate Chip Oatmeal Cookies
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 4 ounces (1 stick) unsalted butter, at room temperature
- 1/2 cup tightly packed light brown sugar
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup quick or rolled oats
- 3/4 cup dried cranberries
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
- Stir together flour, baking soda, cinnamon, and salt in a mixing bowl.
- Place butter, brown sugar, and granulated sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Mix on low for 1 minute, then beat on medium for 2 minutes until combined. Stop and scrape down the sides, then beat again for 2 more minutes until smooth.
- Scrape down again, and add the eggs one at a time, beating on medium for 30 seconds after each addition. Scrape down the sides and add vanilla. Then beat for 15 seconds more.
- Turn the mixer to low and gradually add the dry ingredients; mix until incorporated, about 1 minute. Add the chocolate chips, oats, and cranberries and mix on low until incorporated, about 30 seconds.
- Remove the bowl from the mixer and use a rubber spatula to finish mixing the ingredients until thoroughly combined.
- Using a small 1 1/2-tablespoon capacity ice cream/cookie scoop, portion cookies onto prepared cookie sheets, spacing them about 2 inches apart.
- Bake on top and center racks of the oven for 18 to 22 minutes, switching the sheets from top to bottom and front to back halfway through baking time, until cookies are lightly golden brown around the edges.
- Remove from the oven and cool to room temperature on the baking sheets, about 30 minutes. Store in a tightly sealed plastic container for several days at room temperature.
Notes & Nutrition
- I recommend this medium Oxo cookie scoop for portioning the cookies evenly.
- To freeze: scoop out the dough as you would to bake. Freeze the scooped balls of dough until frozen solid. Transfer the frozen balls into a freezer bag, and label with the date. Frozen cookie dough can last about 3 months in the freezer. When ready to bake, remove as many balls of dough as you desire, and partially thaw them in the refrigerator (you can bake from a frozen state, but I always feel like they don’t spread out as nicely). Bake as directed in the recipe. You may need an extra minute or two of baking time since the dough will be cold or even partially frozen.