Description
These cookies are one of those easy, throw-together bakes that somehow still make people think you fussed. They’re soft in the middle, lightly crisp on the edges, and the mix of dried cranberries and chocolate chips hits that sweet-tangy spot just right. I usually bake them on the bigger side because, well… bigger cookies are just more fun, but you can absolutely make them smaller.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, at room temperature
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1/2 teaspoon pure vanilla extract
- 2 cups old-fashioned oats
- 1 cup dried cranberries
- 1/2-1 cup chocolate chips (your choice how chocolatey you want them)
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper so nothing sticks while baking.
- In a large bowl, whisk together 1 cup all-purpose flour, 3/4 teaspoon cinnamon, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until everything looks nicely mixed.
- In another bowl, beat 1/2 cup soft butter, 1/2 cup brown sugar, and 1/2 cup regular sugar until the mixture looks creamy.
- You can use a mixer, but a sturdy spoon and some elbow grease will also do the job.
- Add 1 large egg and 1/2 teaspoon vanilla, then beat again until the mixture looks fully blended.
- Pour the dry mix into the wet mix and gently combine.
- The dough will look thick, which is perfect for oatmeal cookies.
- Fold in 2 cups old-fashioned oats, 1 cup dried cranberries, and 1/2–1 cup chocolate chips.
- Stop mixing as soon as everything looks evenly spread out.
- Scoop the dough into 12 big balls (or up to 24 smaller ones) and place them on your baking sheets, leaving a little space.
- Give each dough ball a tiny press so it bakes flat instead of domed.
- Bake the big cookies for 13–15 minutes, until the edges turn light golden.
- Smaller cookies will bake quicker, around 9–11 minutes, so keep an eye on them.
- Let them cool on the sheet for a few minutes before moving to a rack.
- They firm up as they cool, so don’t panic if they look too soft straight from the oven.
Notes
Created, Prepared, Tasted, and Tested by Corlea: SA Tasty Recipes, Saffas Daily Recipes
