Oatmeal, Chocolate Chip, Cranberry cookies are the perfect Fall treat. My inspiration for this cookie was simple. What can I do to elevate your basic oatmeal cookie? Many of us add raisins to our oatmeal cookies, but that’s been over done. Chocolate goes well with oatmeal, but I wanted something else.
Since we’re at the hight of the fall season, cranberries came to mind. Why not add dried cranberries a long with chocolate to my oatmeal cookie? Pretty genius idea.
This cookie is a combination of sweet and tangy from the chocolate and dried cranberries. I took it a step further and added a pinch of sea salt to each cookie before I put them in the oven. I thought a touch of sea salt would be a welcome addition to this sweet and tangy combination. I was right! the sea salt really enhanced the flavor.The cookie itself has a crunchy exterior and a soft interior. This is my favorite cookie style.
I’ve included a YouTube video for you to watch as I make these cookies step by step. Underneath the video is the recipe for you to try these these delicious cookies. Enjoy!
Oatmeal, Chocolate Chip, Cranberry Cookies (adapted from Food Network)
- 1 cup all-purpose flour
- 1 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 chocolate chips
- 1 cup dried cranberries
- Course sea salt (optional)
- Preheat the oven to 350 degrees F.
- Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute.
- Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chips. Mix until just incorporated (dough will be stiff).
- Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet.
- 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.
- Allow the cookies to cool on the baking sheet for 20 minutes.