Oatmeal Cranberry Chocolate Chip Cookies
Elevate your oats with these irresistible Oatmeal Cranberry Chocolate Chip Cookies! Each tasty cookie has crisp golden edges, a deliciously chewy center, and is loaded with mix-ins like chocolate chips, white chocolate, and cranberries!
Servings 17 cookies
Calories 229kcal
Ingredients
- 1 cup all-purpose flour (120 grams)
- ¾ tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1 stick unsalted butter (113 grams) softened to room temperature
- ½ cup light brown sugar (100 grams)
- ½ cup granulated sugar (100 grams)
- 1 large egg at room temperature
- 1 tsp pure vanilla extract
- 2 cups old fashioned rolled oats (160 grams) gluten-free certified
- 1 cup dried cranberries
- ½ cup semi-sweet chocolate chips
- ¼ cup white chocolate chips
FOR GLUTEN-FREE COOKIES
- 1 cup Gluten-Free Bob's Red Mill 1-to-1 Baking Flour (148 grams) in place of all-purpose flour
Instructions
INGREDIENT PREP
- Set out butter and egg to reach room temperature.
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Mix well and set aside.
MAKE THE DOUGH
- Using a stand mixer (or an electric hand mixer and a large mixing bowl) Cream softened butter together with both sugars. Beat until fluffy and well incorporated, approx. 2 minutes.
- Next beat in egg and vanilla on low speed until fully mixed and smooth.
- With mixer still running, gradually add the flour mixture until incorporated.
- Next add oats, chocolate chip, and dried cranberries and set mixer to low, allowing the mixer to stir together your ingredients for 10 seconds or until the mix-ins have been mostly distributed. Use a spoon to stir in any loose oats. Dough will be very thick.
- Use a 3 TBSP cookie scoop to measure out 17 scoops of dough.
- Arrange scoops of dough on a parchment lined baking sheet spaced 2.5 inches apart to allow the cookies adequate room to spread. Use a flat bottomed measuring cup to gently press each scoop of dough into a 2-inch diameter disc. approx. ¾ inch thick. (see post for photos)
- TIP: place remaining cookie dough scoops on a plate in fridge between batches for less spreading.
LET'S BAKE SOME COOKIES!
- Place baking sheet on the center rack and bake cookies until the cookies are slightly puffed and the edges are lightly golden, about 14-15 minutes. Cookies will spread to approx 3.5-4 inches diameter.
- For perfectly round cookies, you can use a small bowl or large round cookie/biscuit cutter to scoot any uneven cookies into shape. Do this while the cookies are fresh from the oven and still on the baking sheet. Simply place over the cookie you want to reshape and run along edges in a circle.
- Allow the cookies to cool on the baking sheet for 20 minutes before serving.
- Allowing them to fully cool will yield a chewy center and crisp granola-like edges. Delish!
- Bake remaining cookies, either using a fresh parchment lined baking sheet right away or waiting until cookies have fully cooled to bake the next round of cookies.
- Store leftover cookies in an airtight container on the counter for up to 3-4 days.
Notes
Cookie size will affect bake time. If making cookies smaller than 3 TBSP, check bake time earlier as they'll bake faster.
No dried fruit? No problem! I've made them with 1 cup chocolate chips and 3/4 cup white chocolate chips and they're fantastic!
Nutrition Facts below are estimated for each large 3.5-4 inch cookie using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition
Calories: 229kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 111mg | Potassium: 110mg | Fiber: 2g | Sugar: 21g | Vitamin A: 184IU | Vitamin C: 0.03mg | Calcium: 30mg | Iron: 1mg
