Cocoa Cranberry Peanut Butter Oatmeal Cookies

Name: Cocoa Cranberry Peanut Butter Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Rolled Oats; 1/2 cups Whole Wheat Pastry Flour; 1/4 cups Cocoa Powder, Unsweetened; 1/2 teaspoons Baking Soda; 1/4 teaspoons Sea Salt; 4 Tablespoons Butter, Softened; 3/4 cups Peanut Butter (I Used Chunky); 3/4 cups Brown Sugar; 1/4 cups Sugar; 1 whole Egg; 1/2 cups Chocolate Chips; 1/2 cups Dried Cranberries; 1/2 cups Chopped Pecans

Servings: persons

1-1/2 cup Rolled Oats
1/2 cups Whole Wheat Pastry Flour
1/4 cups Cocoa Powder, Unsweetened
1/2 teaspoons Baking Soda
1/4 teaspoons Sea Salt
4 Tablespoons Butter, Softened
3/4 cups Peanut Butter (I Used Chunky)
3/4 cups Brown Sugar
1/4 cups Sugar
1 whole Egg
1/2 cups Chocolate Chips
1/2 cups Dried Cranberries
1/2 cups Chopped Pecans

1
Preheat oven to 350 F. Line two baking sheets with parchment paper or silicone baking mats.
2
In a medium bowl combine oats, flour, cocoa powder, baking soda, and salt; set aside.
3
In a large mixing bowl beat butter and peanut butter with an electric mixer on medium speed until smooth. Add both sugars. Beat about 2 minutes more until mixture is smooth. Add egg; beat for 1 minute. Reduce mixer speed to low; blend in the oat mixture, mixing only until it disappears into the dough. Gently fold in chocolate, dried cranberries, and nuts.
4
Drop dough by tablespoonfuls onto baking sheets, spacing them about 2 inches apart. Bake 6 to 8 minutes until just firm around the edges.
5
Remove baking sheets from oven and let cookies rest on the pans for 2 minutes. Carefully transfer cookies to a wire rack. They will firm as they cool.
6
Enjoy with a cold glass of milk.
7
Recipe adapted from Better Homes & Gardens.

980

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1-1/2 cup Rolled Oats, 1/2 cups Whole Wheat Pastry Flour, 1/4 cups Cocoa Powder, Unsweetened, 1/2 teaspoons Baking Soda, and more.

Yes, Cocoa Cranberry Peanut Butter Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!