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!

Oatmeal Cranberry Cookies

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!

Oatmeal Cranberry Cookie Recipe

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.

Oatmeal Cranberry Cookies

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.

oatmealcranberry
4.50 from 6 votes

Oatmeal Cranberry Cookie

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
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!

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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I just made these cookies and I need to say OM goodness these are amazing!!! Absolutely incredible. I did change the reciepe just a tad. I used 1/2 cup of milk chocolate chips and 3/4 cups of white chips in the cookies and they are perfect. I am now going to make another batch and maybe add some walnuts for a friends house warmming. Thank You they are perfect!! <3

  2. I am finally trying one of your recipes for the first time!! I am always in LOVE with the cakes and cookies you make, they are TOO cute and so perfect. I’m making these cookies for my boyfriend as a coming-home-from-college gift. I’ll DEFINITELY repost on here how they turn out…I can’t wait!

  3. I’ve got these in the oven to tempt the kids into behaving with great-grandma while mommy and daddy go to a concert…I hope they taste as good as they smell in the oven!

  4. I need these in my life, right now. 😀 It’s blazing hot outside, heating up the house like no one’s business, but IM MAKIN COOKIES! lol Thanks for sharing ^_^

  5. Hey there! These look amazing! I don’t have any dried cranberries, but I do have a freezer full of frozen fresh ones. If I were to chop some up do you think that would work in this recipe instead of the dried?

  6. I made these and they were a big hit.Friends wanted the recipe and since I rarely cook/bake that was quite a “well done” moment.

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