Bursting with chewy goodness, these oatmeal cranberry cookies tantalize the taste buds with a blend of sweet and tart, a bit of chocolate, and a chewy oat base, creating an irresistible treat that leaves you craving just one more.
I love Naomi Robinson. I have loved her brand and everything she has done for sweets bloggers since i first started blogging. when i found out she was writing a cookbook, I think i squealed out loud. I was in a state of euphoria because I knew her work of art would be the ultimate! These Oatmeal Cranberry Cookies come from her amazing cookbook.
The Heart and Soul of these Cranberry Oatmeal Cookies
Cuisine Inspiration: American Home Baking
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Sweet, Tart, and Chocolatey
Skill Level: Beginner Friendly
- Crunchy Edges, Soft Center: These cookies are the best of both worlds, giving you that satisfying crunch when you first bite in, but melting into soft, chewy goodness as you chew.
- Bursts of Cranberry: Each cookie is packed with dried cranberries, offering a tart contrast to the sweet dough and chocolate chips, and adding a chewy texture that’s utterly irresistible.
- Chocolate Chip Surprise: The semisweet or bittersweet chocolate chips add little pockets of gooey, melted chocolate in every bite, making these cookies decadent and moreish.
- Oat-tastic: The old-fashioned rolled oats not only add a wholesome, hearty texture but also make these cookies feel like a more substantial treat.
- Spiced Right: The subtle warmth and exotic aroma of ground cardamom elevate these cookies from ordinary to extraordinary, adding an unexpected twist to every batch.
Key Ingredients for Oatmeal Cranberry Cookies
- Baking Soda: This little leavener is gonna give our cookies the lift they need to reach new heights.
- Ground Cardamom: Bringing in a hint of exotic spice, cardamom adds a whisper of warmth and mystery to each bite.
- Unsalted Butter: Cubed and ready to rock, this butter is gonna bring the rich, melt-in-your-mouth magic.
- Light Brown Sugar: This sweet star adds moisture and a caramel-like sweetness
- Old-Fashioned Rolled Oats: They bring the hearty, chewy goodness
- Semisweet or Bittersweet Chocolate Chips: Whether you’re team semisweet or team bittersweet, these little morsels of joy add a chocolatey burst to every bite.
- Dried Cranberries: The tart, fruity superstars of the show, adding pops of flavor.
How to Make Oatmeal Cranberry Cookies
- Kick things off by preheating your oven to a cozy 350 F and get those baking sheets lined up with parchment paper.
- In a small bowl, whisk together your flour, baking soda, salt, and a hint of cardamom. Let that sit to the side for now.
- In a medium saucepan over low flame, melt down half of your butter. Once its melted, take it off the heat, and add the rest of your butter. This method is all about using that residual heat.
- Add both types of sugar and a splash of vanilla into the saucepan. Give it a good whisk to combine.
- Crack those eggs in, one at a time, ensuring the first is fully mixed in before you drop in the second.
- Now, marry the wet ingredients with the dry, but remember, we’re not looking for perfection here – just until they’re combined.
- Gently fold in your oats, chocolate chips, and those lovely dried cranberries.
- With a medium cookie scoop or a tablespoon, drop those dough rounds onto your prepared baking sheets, making sure to leave about 2 inches of space between them.
- Let them bake for 10 to 12 minutes, until you see that golden brown magic. They might seem a tad undercooked, but trust the process – they’ll continue to bake as they cool on the sheet.
- Give them 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
How to Store
To store, place them in an airtight container at room temperature; they’ll will keep for up to a week. To freeze, add to a well-wrapped or in a sealed bag, and they’ll stay for up to three months.
Favorite Cookie Recipes to try
- Sweet and Salty Homemade Chocolate Chip Cookies
- Key Lime Pie Cookies
- Perfect Shortbread Cookies
- Gluten Free Chocolate Chip Cookies
- Chewy Oatmeal Raisin Cookies
Dark Chocolate and Cranberry Oatmeal Cookies
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cardamom
- 1 cup unsalted butter cubed, divided
- 1 cup light brown sugar
- 2/3 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs at room temperature
- 4 cups old-fashioned rolled oats
- 1 cup semisweet or bittersweet chocolate chips
- 1 cup dried cranberries
- Preheat the oven to 350 F. Line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking soda, salt and cardamom. Set aside.
- In a medium saucepan over low heat, melt half of the butter (1/2 cup). Remove the pan from the heat and add the remaining butter to let the residual heat melt it. Add the brown sugar, granulated sugar, and vanilla, and whisk to combine. Add the eggs, 1 at a time, making sure the first one is fully combined before adding the next one.
- Add the wet ingredients to dry ingredients and stir just until combined. Fold in the oats, chocolate chips, and cranberries.
- Using a medium cookie scoop or a tablespoon, drop rounded tablespoons of dough onto the baking sheets, 2 inches/5 cm apart.
- Bake for 10 to 12 minutes, or until the cookies are golden brown. The cookies will be slightly underbaked at this point, but they will continue to bake as they cool on the baking sheet. Let the cookies cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.