Oatmeal Cranberry Chocolate Chip Cookies
Soft and chewy in the middle, with crispy edges, these oatmeal cookies are packed with flavour.
Servings: 24 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.