Loaded with two types of chocolate & dried cranberries, these Chocolate Oatmeal Cranberry Cookies are a family favorite everyone will ask for again & again!
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.
Notes
If you're using regular sized semi-sweet chocolate chips, you'll want to increase the amount to 1 1/2 cups.To boost the flavor of these cookies even more, you can add 1 tablespoon orange zest in with the wet ingredients. It's really great with the chocolate and cranberries.