These cranberry chocolate chip oatmeal cookies are just delectable! This recipe is a twist on the traditional oatmeal cookie, with sweet cranberries and semisweet chocolate chips in every bite. They’re soft, chewy, and perfect for baking anytime of year.
Here are the ingredients you’ll need to make this recipe:
Selected ingredient notes:
- Oats – You’ll want to use rolled oats or instant oats for this recipe. Do not use steel cut oats, as they are firmer and do not have the chewy texture you’ll want in a cookie.
- Dried cranberries – Unlike our some of our other cranberry desserts focused on fresh cranberries (like our cranberry rhubarb pie, for example), this recipe utilizes dried cranberries. Sweetened dried cranberries are chewy and slightly tart, and add a nice pop of flavor to the cookies.
- Chocolate chips – I recommend semi-sweet chocolate chips for this recipe, but you can also use milk chocolate chips or dark chocolate chips if you would prefer.
- Baking soda – Do not substitute baking powder; these are two different types of leavening agents.
Step by Step Instructions
These cranberry chocolate chip oatmeal cookies are super simple to make! You’ll find full recipe amounts and instructions at the recipe card at the bottom of the post, but here’s a helpful overview with photos and tips.
You’re going to start by creaming together your softened butter and sugar. An easy way to soften butter is by setting it on top of your stove as your oven preheats.
You can use a stand mixer or hand mixer to do mix them together until light and fluffy, like this:
Next, mix in the eggs and vanilla until the mixture is well combined.
In another bowl, stir together the flour, baking soda, and salt. Pour those dry ingredients into the other bowl, and stir to combine. Now fold in the oats, cranberries, and chocolate (don’t overmix in this last step).
Use a heaping tablespoon to portion out scoops of cookie dough on a parchment-lined baking sheet. Parchment paper helps prevent the cookies from browning too much on the bottom, and also makes clean up a breeze.
Pop those in the oven, bake ‘em up, and look at those beautiful cookies you’ve made! I know it’s tempting to dig in, but wait until the cookies cool completely on the baking sheet – otherwise they’ll crumble.
Here are some questions that may come up as you’re baking these cookies:
Store in an airtight container or zip top bag at room temperature for up to a week.
Yes. Portion the dough out in heaping tablespoons onto a baking sheet, and freeze this for about 1-2 hours. Transfer the cookie dough balls into a zip top bag and return to the freezer. Whenever you want to cook these, you can cook directly from frozen – you just may need to extend the cooking time slightly.
Yes. If doing so, we recommend using ½ cup of chocolate chips, ⅓ cup dried cranberries, and ⅓ cup of chopped nuts (like walnuts or pecans).
Generally, a quality 1-1 gluten free flour blend should work in place of all-purpose flour. In addition, make sure your oats are certified gluten free.
More Cranberry Cookie Recipes
If you need more delicious cranberry cookie recipes, try one of these options:
- Cranberry orange cookies
- White chocolate chip cranberry cookies
- Cranberry walnut oatmeal cookies
- Cranberry orange pinwheel cookies
I hope you enjoy this recipe! If you get a chance to try it, please leave a recipe rating or comment below.
Cranberry Chocolate Chip Oatmeal Cookies
- ½ cup butter, softened (1 stick)
- ¼ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla
- ¾ cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cups rolled oats
- ¾ cup semisweet chocolate chips
- ½ cup dried cranberries
- Preheat the oven to 350 degrees F. Prepare two baking sheets with parchment paper.
- In a large mixing bowl, use a hand mixer or stand mixer to cream together the butter, granulated sugar, and brown sugar, until light and fluffy.
- Add the egg and vanilla, and mix together again until well combined.
- In a separate small bowl, stir together the flour, baking soda, and salt. Pour this into the other mixing bowl, and stir until well combined.
- Fold in the oats, chocolate chips, and dried cranberries.
- Use a heaping tablespoon to portion out cookie dough onto the prepared baking sheets. Bake at 350 degrees for 11 to 13 minutes, or until the cookies are cooked through and the edges are a light golden brown.
- Let cool completely on the baking sheet (the cookies will crumble if you try to remove them when hot). Enjoy!
Share: What’s your favorite kind of cookie that uses dried cranberries?
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