Dark Chocolate Cranberry Oatmeal Cookies

I have always maintained that there is something truly magical about a good oatmeal cookie. They receive a lot of flack- nay! A lot of hate! A sane person would hear the public narrative on oatmeal cookies and ask themselves- why would a warm chewy, rich, nutty cookie deserve this treatment? That is why we are here. An oatmeal cookie is comfort in every bite. This take on an oatmeal cookie is just one step above the classic. We elevate it with a tart, fruity kick, from the addition of tart, ruby-red cranberries AND pools of deep dark chopped chocolate.

The best oatmeal cookies are the ones full of chocolate. These cookies have just a hint of cinnamon, lots of oats, tons of chocolate, and a few tart cranberries. I consider them to be a fall cookie just but you can make them year round!

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Dark Chocolate Cranberry Oatmeal Cookies

These Dark Chocolate Cranberry Oatmeal Cookies are everything you could ever want in an oatmeal cookie. Soft centers and crispy edges with pools of chocolate!

PRep TimePrep Time 15 minutes mins

Cook TimeCook Time 15 minutes mins

Servings 12 cookies

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Equipment

• 1 Handmixer or Standmixer

Ingredients

• 1/2 cup unsalted butter softened (113g)
• 2/3 cup light brown sugar packed (132g)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 2 teaspoon vanilla
• 1/2 tsp fine sea salt
• 2 egg yolks
• 1 1/3 cup quick cooking oats 130g
• 2/3 cup all purpose flour (90g)
• 1/2 teaspoon cinnamon
• 1/4 cup add-ins dried cranberries
• 3 oz chopped dark chocolate 75g

Instructions

• Preheat oven to 350F
• In a medium bowl, combine all dry ingredients – flour, oats, baking powder, baking soda, salt, and cinnamon. Set aside
• In a large bowl, add the butter and brown sugar. Cream, using a hand mixer (or do this all in the bowl of a stand mixer fitted with a paddle attachment) until light and fluffy, about 5 minutes
• Scrape the sides of the bowl with a nonstick spatula. Then add in the two egg yolks and vanilla. Mix again until smooth and scrape the sides of the bowl again
• Add in dry ingredients and mix until thick dough forms. Add in cranberries and chocolate and mix until evenly distributed
• Line a large cookie sheet with parchment paper and scoop dough into 2 tablespoon-sized balls. Place the cookie dough balls no less than 2.5 inches apart. Bake for 11-15 minutes or until the cookies have set slightly browned edges
• Remove from the oven and let cool for at least 10 minutes before enjoying!