Take your usual holiday cookie recipe up a notch with these Oatmeal Cranberry Chocolate Chip Cookies — a chewy, festive treat that’s perfect for the holidays and enjoyable any time of year.
Oatmeal Cranberry Chocolate Chip Cookies
If you love warm, fresh-from-the-oven cookies, these are for you. They combine the comforting texture of oatmeal with sweet-tart dried cranberries and two kinds of chocolate for a cookie that’s rich, chewy, and full of holiday flavor.
These cookies are essentially an elevated oatmeal cookie: rolled oats lend chew, dried cranberries add bright sweetness, and both dark and semi-sweet chocolate chips create pockets of melty indulgence. They pair wonderfully with a cup of coffee or tea and make a great addition to cookie plates and holiday gatherings.
What You Need
Dried cranberries: Use good-quality dried cranberries for a sweet-tart chew that contrasts nicely with the oats and chocolate.
Two types of chocolate: A mix of dark and semi-sweet chocolate chips adds depth and balance — the dark for a richer bite and the semi-sweet for classic sweetness.
Sugars: Granulated sugar for sweetness and light brown sugar for moisture and a hint of molasses, which keeps the cookies soft.
Butter and egg: Room-temperature unsalted butter for flavor and texture; one egg helps bind the dough and contributes to the cookie’s structure and browning.
Vanilla and warm spices: Pure vanilla extract plus cinnamon and cardamom give the cookies a cozy, spiced aroma that complements the cranberries.
Dry ingredients: All-purpose flour, baking powder, baking soda, and salt work together to create structure and lift so the cookies bake evenly.
Cranberry & Chocolate Chunk Oatmeal Cookies
This recipe yields about 24 cookies when using a medium cookie scoop (approximately 1.5 tablespoons of dough per cookie).
Ingredients:
- 1 cup all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp Kosher salt
- 1 stick unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, room temperature
- 2 tbsp pure vanilla extract
- 2 cups rolled oats
- 1 cup dried cranberries (Premium quality)
- 1/2 cup dark chocolate chips
- 1/2 cup semi-sweet chocolate chips
Special equipment: A medium cookie scoop makes portioning quick and consistent.
Directions:
- Preheat the oven to 350°F (175°C).
- In a stand mixer or with a hand mixer, beat 1 stick softened butter with 1/2 cup granulated sugar and 1/2 cup light brown sugar until light and fluffy.
- Mix in 1 large egg and 2 tablespoons pure vanilla extract until smooth.
- In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 1/2 tsp ground cardamom, and 1/2 tsp Kosher salt.
- With the mixer on low, gradually add the dry mixture to the wet ingredients until just combined.
- Fold in 2 cups rolled oats, 1 cup dried cranberries, 1/2 cup dark chocolate chips, and 1/2 cup semi-sweet chocolate chips until evenly distributed.
- Use a medium scoop to drop even portions of dough onto a lined or lightly greased baking sheet, spacing cookies at least 2 inches apart.
- Bake 12–15 minutes, until edges are golden and centers are set.
- Let the cookies cool on the baking sheet a few minutes, then transfer to a wire rack to cool completely.
- Enjoy warm or at room temperature.
Can I freeze the dough?
Yes. Scoop the dough into individual portions and freeze them on a parchment-lined baking sheet until solid (about 1–2 hours). Transfer frozen portions to an airtight freezer bag or container, label with the date, and store for up to 3 months. Bake from frozen, adding a minute or two to the baking time if needed.
- Scoop dough into portions and place on a parchment-lined sheet; freeze until firm.
- Move frozen scoops to a resealable freezer bag or airtight container and store up to 3 months.
- Bake frozen scoops directly on a cookie sheet, increasing baking time slightly if necessary.
Storage
Refrigerator: Stored in an airtight container, baked cookies will stay fresh for up to two months.
Freezer: Properly stored (vacuum sealed or in an airtight container), baked cookies can keep up to twelve months; for best flavor, enjoy them within a few months.
Dairy-free option
To make these cookies dairy-free, swap the butter for a plant-based butter and use dairy-free chocolate chips. Options include vegan stick butter, coconut-based spreads, or neutral oils for binding, though texture will vary slightly depending on the substitute.
Suggested plant-based alternatives:
- Plant-based stick butter (vegan)
- Coconut oil (solid at room temperature works best)
- Avocado oil (use cautiously — it may affect texture)
Can I use dairy-free chocolate chips?
Yes. Many dark chocolate chips are dairy-free, but always check the label since some brands contain milk solids. Choose certified dairy-free or vegan baking chips for a reliable non-dairy option.
I’d love to hear your favorite cookie — let me know what you bake next.
More Baking Recipes:
Christmas Sprinkle Cookies
Oatmeal Chocolate Chip Buttercream Sandwiches
Pumpkin Chocolate Chip Cookies
Loaded Oatmeal Raisin Cookies
Cranberry & Chocolate Chunk Oatmeal Cookies
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Ingredients
- 1 cup all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp Kosher salt
- 1 stick unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, room temperature
- 2 tbsp pure vanilla extract
- 2 cups rolled oats
- 1 cup dried cranberries
- 1/2 cup dark chocolate chips
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Cream the butter and sugars until light and fluffy.
- Add the egg and vanilla and mix until smooth.
- Whisk the dry ingredients together, then add to the wet mixture on low speed.
- Fold in oats, cranberries, and both chocolate chips until just combined.
- Scoop dough onto a baking sheet, leaving 2 inches between cookies.
- Bake 12–15 minutes until golden brown.
- Cool briefly on the sheet, then transfer to a wire rack to cool completely.
- Serve and enjoy.
Notes
Nutrition
Created 9/2015 | Updated 8/2023