Oatmeal Cranberry Chocolate Chip Cookies
Chewy & crunchy oatmeal cookies are studded with tart cranberries and rich dark chocolate chips for a sweet and tangy bite!
Servings: 4 dozen
Ingredients
- 1 cup (2 sticks) butter, softened
- 1 cup brown sugar, firmly packed
- ½ cup granulated sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 cups old-fashioned oats
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup dried cranberries
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350ºF. Line two large baking sheets with parchment paper or a silicone baking mat. Set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt. Add oats and stir well. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric hand mixer, beat butter, brown sugar and granulated sugar until light and fluffy. Add eggs and vanilla extract and beat until combined. Gradually add dry ingredient mixture and mix until incorporated. Stir in dried cranberries and chocolate chips.
- Drop cookie dough by rounded tablespoons (about 1 ½ tablespoon per cookie) onto prepared baking sheets.
- Bake cookies for 10-12 minutes or until cookies are lightly golden brown, rotating and switching position of pans halfway through baking time. Transfer to wire racks to cool. Repeat with remaining dough.