Oatmeal Cranberry Chocolate Chip Cookies have a soft and chewy centre with a crisper edge. They make a great afternoon snack or a dessert.
Every bite of these cookies packs a lot of flavour. And, this recipe is so easy to make that you can enjoy these cookies anytime.
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Ingredients For Oatmeal Cranberry Chocolate Chip Cookies
Making these cookies is easy with these ingredients:
- Butter
- Brown sugar.
- White sugar.
- Egg.
- Milk.
- All-purpose flour.
- Quick oats. Robin Hood quick oats are our go-to.
- Cinnamon.
- Baking soda.
- Salt.
- Dried cranberries. We like to use lightly sweetened dried cranberries.
- Chocolate chips. Our preferred chocolate chips are dark chocolate, but semi-sweet or white chocolate are also good choices.
For another great Oatmeal Cookie, try our Rum Raisin Oatmeal Cookies.
Equipment For Making Oatmeal Cranberry Chocolate Chip Cookies
This recipe is easier to make with a stand mixer, but a hand blender will also work. These pieces of equipment make it easier to cream the butter and sugar together.
We also use a silicone-lined baking sheet to bake the cookies. Parchment paper can also be used to line the pans.
To get evenly sized cookies, we use a cookie scoop.
Does The Dough Need To Be Chilled?
For the best results, we chill the dough for at least one hour before baking the cookies. This is what gives the cookies a crispier edge with a soft and chewy centre.
The dough can be baked without chilling for a thin, crispy cookie.
Tips For Baking Cookies
The best advice we can give for baking these cookies is not to over-bake them. They should still be slightly wet in the centre when they are removed from the oven. They will continue to bake as they rest on a pan for 2-3 minutes.
Allow the cookies to cool completely before storing them in an airtight container so they don’t stick together.
Storing Oatmeal Cranberry Chocolate Chip Cookies
Once cooled, these cookies will stay fresh in an airtight container at room temperature for up to three days.
The cookies can also be frozen for up to three months and thawed at room temperature before serving.
Have you made these cookies? Leave a comment below to let us know what you think.
Oatmeal Cranberry Chocolate Chip Cookies
Ingredients
- ¾ cup butter
- ½ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 3 Tbsp milk
- 1 cup all-purpose flour
- 1 cup quick oats
- ½ tsp cinnamon
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup dried cranberries
- ½ cup chocolate chips
Instructions
- Cream the butter and sugars together until smooth and creamy.
- Beat in the egg and milk.
- Stir in the flour, oats, cinnamon, baking soda, and salt.
- Fold in the cranberries and chocolate chips.
- Cover and refrigerate for 1 hour or up to 24 hours.
- Preheat oven to 350℉ and line 2 cookie sheets with parchment or silicone mats.
- Drop cookie dough by spoonfuls onto prepared pan about 2 inches apart.
- Bake for 12-14 minutes, edges should be browned and centres still slightly wet.
- Let cool on pans for 2-3 minutes before transferring to a wire rack to finish cooling.
- Store in an airtight container for up to 3 days.
