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
Did you make this recipe?
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.
These look sooooo good! I love the half dipped cookie!
With all that you have on your plate right now, I’m surprised (and delighted) that you found the time to make these cookies. They look delicious and you photographed them so beautifully.
I love this. You had me at cookie. LOL. Seriously, great creation. Sounds like a fun group,
Amanda these look and sound incredible!! I think I need to try some! I heart any thing dipped in chocolate!
Don’t those look lovely? Go ahead and send them on over! 🙂
So glad I found this recipe today! Going to make these to take to an annual cookie exchange next week. How many cookies did this recipe make? Can’t wait to try them!
So glad I found this recipe today! Going to make these to take to an annual cookie exchange next week. How many cookies did this recipe make? Can’t wait to try them!
love anything dipped in chocolate!!!
Ummm…I would like to place an order for a batch of drizzled please {drool}
Hi, Amanda. I met your blog through another Spanish blogger who adviced me your blog well worths a visit, and she was right. I got puzzles as soon as I saw these cookies which I promise to make, sooner or later. I will continue gossiping around!
Thanks for sharing.
Hugs from Spain, in the other side of the Atlantic Ocean.
Yolanda