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Three large oatmeal chocolate chip cookies are stacked on a decorative, green floral-patterned plate. The cookies have a chunky texture with visible oats and chocolate chips. The plate is placed on a wooden surface.
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Oatmeal Chocolate Chunk Cookies with Cranberries

Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Author Brooke Burks

Ingredients

  • 1/2 cup butter unsalted, softened
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 cup dark chocolate chunks
  • 1 cup cranberries dried
  • 2 cups old fashioned oats

Instructions

  • Preheat oven to 350°. In a large mixing bowl, or bowl of stand mixer, combine, butter and both sugars. Mix until creamy and smooth. Add in vanilla and egg and mix well.
    1/2 cup butter, 1/2 cup brown sugar, 1/2 cup white sugar, 1 egg, 1/2 teaspoon vanilla extract
  • To the same bowl, add in flour, cinnamon, salt, baking soda and baking powder. Mix on low to combine, careful to not overmix.
    1 cup all purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 3/4 teaspoon cinnamon
  • Fold in cranberries, chocolate chunks and oats by hand just until combined.
    1/2 cup dark chocolate chunks, 1 cup cranberries, 2 cups old fashioned oats
  • Use a cookie scoop, about 1 to 1.5 inch to scoop out cookies. Place on a parchment lined pan about 2 inches apart. Bake for 12 to 15 minutes until browned around the edges. Cool on the pan for a few minutes before transferring to a cooling rack.

Nutrition(All values are estimates only)

Calories: 137kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 119mg | Potassium: 68mg | Fiber: 1g | Sugar: 10g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
*Pro Tip- using a larger scoop makes a bigger cookie but will cut the overall number in half. So a 2 inch scoop will  make about 12 whereas a 1 inch scoop will double the recipe and you will still be left with a good size cookie!

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