Chocolate Cranberry Oatmeal Cookies are chewy and spiced oatmeal cookies with a delightful blend of dried cranberries and semi-sweet chocolate chips. They are the perfect treat for any occasion whether it’s a cozy night in or a special holiday gathering. Be sure to add them to your list of Christmas cookies; they make great gifts, too! I also have Soft Batch White Chocolate Chip Cranberry Cookies that you will love!
Ingredients & Substitutions
Shortening: Using shortening (like Crisco) does something beautiful to the cookies when it comes to texture. You could substitute unsalted butter, but the texture will change.
Spices: Cinnamon and allspice add warmth and depth to the flavor of the cookies. You could substitute 2 teaspoons of pumpkin pie spice if you have that on hand!
Sugars: I used both light brown sugar and granulated sugar in the cookie dough. They sweeten the cookies and create a chewy, caramelized texture.
Oats: Look for rolled oats, or old-fashioned oats for the most texture in the cookies. You could substitute quick oats if that is what you have on hand.
Dried Cranberries: Dried cranberries are also called ‘craisins’. They provide tartness and chewiness to the cookies.
Chocolate: I added semi-sweet chocolate chips to the cookies. Dark chocolate or white chocolate chips would also be delicious!
Can I Make These Cookies Ahead Of Time?
Yes, you can get the dough mixed ahead of time and frozen until ready to bake the cookies! First, scoop out individual balls of dough and place them onto a parchment paper-lined baking sheet. Place the sheet of cookie dough balls in the freezer for an hour or two, or until solid. After frozen, store them in a freezer-safe zipper bag for up to 2 months. When ready to enjoy, simply bake from frozen, adding one or two minutes to the baking time.
How to Store Chocolate Cranberry Oatmeal Cookies
Store chocolate cranberry oatmeal cookies in an airtight container at room temperature. They will last up to 4-5 days. For longer storage, freeze the cookies for up to 3 months! Before storing cookies, be sure they have first cooled to room temperature. For more tips, check out my Guide To Freezing, Baking, and Storing Cookies.
Oatmeal Cranberry Cookie
Ingredients
- 1 ½ cups (187.5 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 teaspoons cinnamon
- ½ teaspoon allspice
- ¾ cup (154 g) shortening
- ¾ cup (150 g) light brown sugar
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 1 ½ cups (135 g) rolled oats
- 1 ½ cups (195 g) dried cranberries
- 1 cup (182 g) semi-sweet chocolate chips, optional
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl whisk together flour, baking soda, baking powder, salt, cinnamon, and allspice.
- In a bowl of a stand mixer with the paddle attachment, cream together shortening, brown sugar, and granulated sugar until fluffy. Add eggs and vanilla. Combine well.
- Add flour mixture to wet ingredients, stirring until just combined.
- Fold in oats, cranberries, and chocolate.
- Using a ¼ cup scoop, drop the dough onto the lined cookie sheets. I added six cookies per sheet.
- Bake for 8-12 minutes, or until the edges are golden brown and the tops of the cookies no longer appear wet.
- Allow to cool on the cookie sheet for a few minutes then transfer to a cooling rack.
Video
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Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Thank you so much Lucy!! I love your blog… you are so inspiring to other young women!
Oh, those look so yummy! Wow, am I craving sugar right now. I sure do hope you will share this or another fabulous recipe with us on 12/15 at my Christmas Cookie Exchange at A Fine House.
I will sure try!
Oh my goodness. I think I have just stumbled upon my next endeavor! These look beyond yummy. Love your blog.
Lisa
OK, I’m thinking add chips to the batter AND dip/drizzle more on top….. Never can have enough chocolate, right? They look delish!!
Wow – what fabulous cookies. Looking forward to trying them out – thanks for sharing the recipe and congratulations on winning the national cookie comp this month – very well deserved!
Wow, you just joined up, and you won the challenge! Congrats! Can’t get any better than that, and these cookies look great! YUM!
Thank you so much for the recipe. I like oatmeal cranberry chocolate Cookies a lot. I have prepared them twice during birthday treats, though they did not turn out to be the best. But this time with your recipe, I hope I will make the best!
I just made them with white choc chips and drizzled choc on top. Soooo good!!! I’m going to write an entry on my blog about them!
I’m very thankful to the author for posting such an amazing development post.