Name: Chocolate Chunk Cranberry Oatmeal Cookies
Prep time: 15 min
Cook time: 12 min
Ingredients: ½ cup unsalted butter (at room temperature); ½ cup brown sugar (packed); ¼ cup granulated sugar; 1 large egg (at room temperature); 1 tablespoon molasses (I used this brand); ¾ cup all-purpose flour; 1 and ½ cup rolled oats (Old Fashioned Rolled oats, not instant); 1 teaspoon ground cinnamon; ½ teaspoon salt; 1/2 teaspoon baking soda; 2 teaspoons cornstarch (brand); ¾ cup dried cranberries (I used this brand); 1/2 cup dark chocolate chunks (or chips. I used these)

These Chocolate Chunk Cranberry Oatmeal Cookies are classic, old-fashioned style with soft, chewy centers, crisp edges, and warm spice flavor. They are updated with dark chocolate chunks and cranberries that set this recipe apart!! 🌟

Chocolate Chunk Cranberry Oatmeal Cookies

Read your recipe through completely before starting.
Have all ingredients at room temperature unless otherwise specified.
Bake at the minimum time listed on recipes and check them after minimum so as not to overcook.
Cool your cookies on the baking sheet for 2 minutes before transferring to a cooling rack to cool completely.
Use real butter. Nothing acts like butter does when baking!
Use a spring release scoop (ice cream scoop) for even shaped cookies.
Most notable, allow time for the dough to chill in the refrigerator for an hour before baking them. At least an hour, but they can stay longer in the fridge. In fact, I’ll make the dough and let it sit in the fridge for up to two days baking a batch when the boys want a snack.
The dough will also freeze for up to 4 months. Bake as directed whenever you’re ready to bake.
Don’t over mix the dough it will make the cookies tough.
I highly recommend baking cookies on a Silpat mat.
Carefully and correctly measure flour.

How long can I store Chocolate Chunk Cranberry Oatmeal Cookies?

You can store the cookies in an airtight container at room temperature for up to a week.

Can I freeze these cookies?

You can make this dough ahead of time and freeze it for up to a month. Just pull it out and defrost in the refrigerator before scooping and baking.

More cookies! click the photo for the recipe!

: Softbatch Cream Cheese Chocolate Chocolate chip Cookies

: Original Quaker Oatmeal Raisin Cookies

: Dark Chocolate Brown Sugar Cookie

: Flourless Peanut Butter Cookies

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I shared a lot of tips for baking cookies in this recipe for Pretzel Oatmeal Chocolate Chip Cookies, click over for all the tips and hints.

While you’re here, check out these cookie recipes

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5 from 1 vote

Chocolate Chunk Cranberry Oatmeal Cookies

My Chocolate Chunk Cranberry Oatmeal Cookies has soft, chewy centers, crispy edges, and hearty texture from the oatmeal.

Prep Time15 mins

Cook Time12 mins

Course: Dessert

Cuisine: American/Southern

Keyword: chocolate chips, cookies, Oatmeal, raisins

Servings: cookies

Calories: 222kcal

Author: Paula

Ingredients

½ cup unsalted butter at room temperature
½ cup brown sugar packed
¼ cup granulated sugar
1 large egg at room temperature
1 tablespoon molasses I used this brand
¾ cup all-purpose flour sifted and measured correctly, I use this brand
1 and ½ cup rolled oats Old Fashioned Rolled oats, not instant
1 teaspoon ground cinnamon
½ teaspoon salt
1/2 teaspoon baking soda
2 teaspoons cornstarch brand
¾ cup dried cranberries I used this brand
1/2 cup dark chocolate chunks or chips. I used these

Instructions

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter and both sugars until smooth.
In a small bowl, combine flour, oats, cinnamon, baking soda, salt, and cornstarch.
Add the egg to the butter and sugar mixture. Beat until the egg disappears into the batter.
Slowly add the dry ingredients and mix. Add the dried cherries and chocolate chips and mix until evenly combined.
Cover dough and chill for at least 1 hour or up to 24 hours.
Preheat oven to 350°F. Sit dough on the counter for 10 minutes before scooping and baking. Place a Silpat silicone mat on a half sheet pan.
I used a 4 tablespoon, spring-release scoop for uniformly measure the dough. I baked them for 12 minutes to get perfectly crunchy edges and soft centers. They will cook quicker if you're making smaller cookies.
I recommend you Calibrate your Oven at least once a year to ensure it's baking at the correct temperature.

Tried this recipe? I'd love to hear from you. Comment below or mention & tag me on InstagramMention @Paula_callmepmc or tag #callmepmc!

Nutrition

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CHOCOLATE CHUNK CRANBERRY OATMEAL COOKIES

Chocolate Chunk Cranberry Oatmeal Cookies