Cranberry Chocolate Oatmeal Cookies
These oatmeal cookies are super easy to make, perfectly chewy and crispy, and well balanced with cranberry tang, sweet cinnamon, and rich chocolate chips hidden here and there.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 11 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cup quick oats
- 1 cup dried cranberries
- ¼ cup bittersweet chocolate chips ((semi-sweet or bittersweet))
- ½ cup brown sugar ((light or dark))
- ¼ cup granulated sugar
- 8 Tablespoon unsalted butter, melted and cooled ((or 1 stick))
- 1 large egg
Instructions
- 1
Preheat oven to 350°F. Prepare sheet pans lined with parchment.
- 2
Whisk together flour, cinnamon, baking soda, and salt. Mix in quick oats, dried cranberries, and chocolate chips. Set aside.
- 3
In a large bowl, whisk together regular and brown sugar, melted butter, and egg until emulsified.
- 4
Add the dry ingredients to the wet and fold everything together just until no more dry flour is visible.*The dough may seem a little dry at the beginning, but I promise it's not dry. Just mix it a touch longer.*
- 5
Using a cookie scoop, scoop two portions of cookie dough and roll them together into a ball. Place it on the lined sheet pan and repeat with the rest of the cookie dough. Once all the dough has been balled up, use your fingers and flatten all them to about 1 inch discs.
- 6
Bake the cookies for about 13-15 minutes until the cookies are slightly golden brown, the edges feel solid, while the middles are still soft.Remove from the oven and let them cool for a few minutes.
- 7
Enjoy the cookies with a glass of milk!