These fresh Cranberry Chocolate Chip Oatmeal Cookies are so delicious and this recipe is incredibly quick and easy to make.
Why Make These Cookies
I love these cookies and the addition of fresh cranberries and drizzled chocolate makes them perfect for a Christmas cookie tray. They can be made all year long but there is just no better time than the holiday season.
The addition of fresh cranberries adds a tangy flavor combined with a sweet, rich chocolatey taste and chewy middle.
These are fun to make with kids. I let my kids measure and stir and put the dough on the cookie sheets. It was messy and the cookies came out all different sizes (I may have helped just a smidge)). We listened to Christmas music and ate some of the cookies warm from the oven.
Fresh Cranberry Chocolate Chip Oatmeal Cookie Ingredients
- All-purpose flour
- Baking soda
- Unsalted butter
- Golden brown sugar
- Vanilla extract
- Old-fashioned oats
- Semi-sweet chocolate chips
- Milk chocolate bar e.g. Hershey’s
- Fresh cranberries
- Milk chocolate or white chocolate, chopped (for drizzling)
Dried cranberries can be substituted for fresh cranberries, but I highly recommend using fresh if you can get them. They add a soft texture that works really well against the chewy cookie.
This recipe used semi-sweet chocolate chips but these substitutes can be used in this recipe: bittersweet, peanut butter, butterscotch, mint chocolate, white chocolate, dark chocolate, milk chocolate, and white and dark swirled chips.
How to Make Cranberry Chocolate Chip Oatmeal Cookies
Begin by whisking the flour, baking soda, cinnamon, and salt in a mixing bowl. Then using an electric mixer beat together the room temperature unsalted butter, brown sugar, and granulated sugar until light and fluffy. Stir in all chocolate chips, chocolate bar pieces and cranberries.
Next, beat in egg and vanilla extract. Add flour mixture and oats and stir until blended. Stir in all chocolate chips, chocolate bar pieces and fresh cranberries.
Drop the batter by rounded tablespoonfuls 2 inches apart on parchment paper. Bake the cookies, 1 sheet at a time, until edges are light brown, about 16 minutes.
Cool on sheets 5 minutes. Transfer to rack; cool completely.
Tip: Add extra chocolate chips and fresh cranberries onto the top of the dough before baking to better show what is inside these chewy cookies.
Decorating the Cookies
Decorating the cookies is optional but as you can see from the pictures, the chocolate drizzle adds to the presentation and makes them perfect for serving at holiday party or for a holiday cookie exchange.
Simply stir chopped milk chocolate bars in top of a double boiler until melted and smooth. Using a small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. For a twist try dipping half the cookie in the chocolate.
For a little extra seasonal flair add some holiday color with sprinkles, frosting or sparkling sugar.
These oatmeal cookies can be made ahead and stored in an airtight container for up to 3 days at room temperature.
The cookie dough can also be frozen in freezer bags. The frozen dough balls can go straight from the freezer into the oven. No need to defrost!
Try these cookie recipes next!
- 3 Ingredient Peanut Butter Cookies
- Chocolate Chip & Toffee Skillet Cookies
- Secret Ingredient Chocolate Chip Cookies
- Keto Chocolate Chip Cookies
- Lemon Cake Mix Cookies
- Nutella Cookies
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup (packed) golden brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup old-fashioned oats
- 1/2 cup semisweet chocolate chips
- 1 milk chocolate bar, broken into small chunks (such as Hershey's)
- 1/2 cup coarsely chopped fresh cranberries
- 2 ounces milk chocolate or white chocolate, chopped (for drizzling)
- Position rack in center of oven and preheat to 350°F.
- Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips, chocolate bar pieces and cranberries.
- Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.
- (Optional) Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 310Total Fat: 17gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 44mgSodium: 193mgCarbohydrates: 36gFiber: 2gSugar: 21gProtein: 4g
This data was provided and calculated by Nutritionix.