Oatmeal, Cranberry and Chocolate Chunk Cookies

Name: Oatmeal, Cranberry and Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 3/4 teaspoon ground cinnamon; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 1 stick unsalted butter, at room temperature; 1/2 cup light brown sugar; 1/2 cup sugar; 1 large egg, at room temperature; 1/2 teaspoon pure vanilla extract; 2 cups old fashioned oats; 1 cup dried cranberries; 1 (4-ounce) 60 percent cacao bittersweet chocolate bar (recommended: Ghirardelli), chopped into 1/4-inch chunks; Special equipment: a 4-ounce (1/2 cup) ice cream or cookie scoop

Servings: persons

1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 stick unsalted butter, at room temperature
1/2 cup light brown sugar
1/2 cup sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
2 cups old fashioned oats
1 cup dried cranberries
1 (4-ounce) 60 percent cacao bittersweet chocolate bar (recommended: Ghirardelli), chopped into 1/4-inch chunks
Special equipment: a 4-ounce (1/2 cup) ice cream or cookie scoop

1
Put an oven rack in the center of the oven.
2
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
3
Set aside.
4
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
5
In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute.
6
Add the egg and vanilla and beat until smooth.
7
With the machine running, gradually add the flour mixture.
8
Add the oats, cranberries and chocolate chunks.
9
Mix until just incorporated (dough will be stiff).
10
Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls.
11
Arrange 6 balls of dough, spaced evenly apart, on each baking sheet.
12
Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes.
13
Allow the cookies to cool on the baking sheet for 20 minutes before serving.

865

kcal

Calories

Fat

121

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 1 cup all-purpose flour, 3/4 teaspoon ground cinnamon, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Oatmeal, Cranberry and Chocolate Chunk 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!