Loaded with two types of chocolate and tart dried cranberries, these Chocolate Oatmeal Cranberry Cookies are a family favorite everyone will ask for again and again!
LOVE THIS RECIPE? PIN IT FOR LATER!
Follow Bread Booze Bacon on Pinterest
Growing up I LOVED oatmeal chocolate chip cookies. They were these comforting treats I couldn’t get enough of. As I’ve grown up, classic chocolate chip cookies have become my jam. Hell, they were my pregnancy craving with my second and I’d make them every 7 to 10 days. No joke. For this holiday season, I’m turning my favorite dessert into fun holiday cookies that sure to be the hit of your Christmas cookie plate. These Chocolate Oatmeal Cranberry Cookies are loaded with two types of chocolate, rolled oat, and dried cranberries for a flavor combination that’ll leave you feeling the homebaked goodness and love!
There are a couple ways you can go about putting these cookies together and I’ve tried them all so it’s really up to you how intense you want the flavors and how the presentation will look.
- Semi-Sweet Chocolate: These are the chocolate chips I usually have on hand so that’s what I used for this recipe. I prefer the mini morsels chocolate chips so they distribute more evenly among the cookies.
- Dark Chocolate: I really like this chocolate in these cookies to offset the sweet white chocolate and tart cranberries.
- White Chocolate: For presentation points, I like to melt and drizzle the white chocolate over the cookies. But if you want to cut down on prep time you could skip melting and mix the white chocolate chips right into and the cookie dough for baking. (Just leave out the vegetable oil.) I’ve also dipped half of the cookie in melted white chocolate. It looks nice, but I think the chocolate takes over the cookie too much, so I prefer to drizzle.
- Dried Cranberries: It’s in the name of the cookie so we’ve got to have them. I usually get regular dried cranberries, but the orange flavored ones work well too.
- Orange: Speaking of orange flavor, you can boost the taste of these cookies with a tablespoon of orange zest mixed in with the wet ingredients on the cookie dough.
- Cinnamon: I only like to add this if I’m using orange zest to round out that warm, spicy holiday taste of these cookies. Just 1/4 teaspoon is enough to give that subtle spice.
See all the possibilities?! No matter how you mix up these cookies, they’ll fly off the plate or out of the cookie jar. This recipe makes a lot of cookies to spread the love this holiday season!
- Christmas Pinwheel Cookies
- 5-Ingredient Vanilla Almond Snowball Cookies
- Chocolate Peppermint Crunch Cookies
- Christmas Crinkle Cool Whip Cookies
- Ugly Christmas Sweater Sugar Cookies
- Hazelnut Nutella Linzer Cookies
- Apple Cider Cookies
- Chocolate Andes Mint Cookies
- Dark Chocolate & Hazelnut Cookies
- Mexican Hot Chocolate Shortbread
- Loaded Cookie Butter Snickerdoodles
- Chocolate Oatmeal Cranberry Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 cup mini semi-sweet chocolate chips
- 1 cup rolled oats
- 1 cup dried cranberries
- 1 cup white chocolate chips
- 1 tablespoon vegetable oil
- Preheat your oven to 375 degrees F. Line a baking sheet with a silicone mat or parchment paper.
- In a medium mixing bowl, stir together the flour, baking soda, and salt. In a large mixing bowl, beat together the butter and sugars until fluffy, about 1 minute.
- Add the eggs and vanilla and mix until combined, scraping the sides of the bowl as needed.
- Add the dry ingredients to the wet ingredients in two additions, mixing until just combined after each addition. Use a wooden spoon to stir in the semi-sweet chocolate chips, rolled oats, and cranberries. Use a small cookie scoop to portion the dough onto your prepared baking sheets about 2-inches apart.
- Bake for 9 to 11 minutes or until the bottom edges are golden and the tops of the cookies are set. Carefully remove from the oven. Let the cookies cool on the baking sheet before transferring to a wire rack to cool completely.
- To a microwave-safe bowl, add the white chocolate chips and vegetable oil. Microwave until melted using 30-second intervals and stirring after each heating until smooth.
- Use a spoon to drizzle melted white chocolate over the cookies. Let the chocolate harden before serving.