Skip to Content

Chewy Chocolate Cranberry Oatmeal Cookies

Sharing is caring!

Chewy Chocolate Cranberry Oatmeal Cookies

My husband is a lover of oatmeal cookies!  Unfortunately for him, I never have been.

So for the past 6 years I have been stingy and selfish, sticking to my favorite chocolate chip.  I know I’m an awful wife!  I’m sorry!!

But I had never had an oatmeal cookie that just made me say Wow!  I don’t like the roughness of them and would prefer the soft gooey chocolate chip cookie any day!

Share the love! Pin Me For Later!!I was a chocolate chip cookie girl! But this oatmeal cookie recipe may have converted me!

I constantly hear from Nick about how we don’t ever have oatmeal cookies.  It’s a running joke about my impartiality to them.  At least I hope it’s just a joke!

This week I think I’ve found the perfect solution to our oatmeal vs. chocolate chip battle, with these Chewy Chocolate Cranberry Oatmeal Cookies.  Let the battle cease!

Ingredients

3/4 cup salted butter, softened

1 cup granulated sugar

1/2 cup dark brown sugar

3 small eggs (or 2 large, we’ve got tons of pullet eggs right now. 🙂 )

1 tsp. vanilla extract

2 cups unbleached, all-purpose flour

3/4 tsp baking soda

1/2 tsp salt

1 cup old fashioned oats

1 cup craisins

1 cup semi-sweet chocolate chips

Directions

Preheat the oven to 350°F.

In a mixing bowl, cream butter and sugars until smooth.

Add your eggs one at a time, followed by the vanilla.

In a separate bowl, combine the flour, salt, baking soda and oats.

Gradually mix the dry ingredients into the butter/sugar mixture.

Add chocolate chips and craisins and mix in.

Use a cookie scoop to scoop onto a baking sheet.

For softer cookies bake for 12 minutes, or for crisp (like Nick likes, I know weird.) bake for 14 minutes.

Cool on a wire cooling rack.

 

Chewy Chocolate Cranberry Oatmeal Cookies

Chewy Chocolate Cranberry Oatmeal Cookies

Ingredients

  • 3/4 cup salted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 3 small eggs (or 2 large, we've got tons of pullet eggs right now. 🙂 )
  • 1 tsp. vanilla extract
  • 2 cups unbleached, all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup old fashioned oats
  • 1 cup craisins
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350°F.
  2. In a mixing bowl, cream butter and sugars until smooth.
  3. Add your eggs one at a time, followed by the vanilla.
  4. In a separate bowl, combine the flour, salt, baking soda and oats.
  5. Gradually mix the dry ingredients into the butter/sugar mixture.
  6. Add chocolate chips and craisins and mix in.
  7. Use a cookie scoop to scoop onto a baking sheet.
  8. For softer cookies bake for 12 minutes, or for crisp (like Nick likes, I know weird.) bake for 14 minutes.
  9. Cool on a wire cooling rack.

Did you love this recipe?!

Leave a comment and make sure to follow me on Pinterest for more great recipes!

The Homesteader Hop
The Homesteader Hop # 34
← Read Last Post
Whiskey Apple Smoked Pork
Read Next Post →
Skip to Recipe