Name: Big Fat Dark Chocolate Cranberry Oatmeal Cookies
Prep time: 15 min
Cook time: PT-491850H53M24S
Total time: 30 min
Cuisine: American
Ingredients: 1 cup (226 g) unsalted butter, softened; 1 cup packed brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 1 3/4 cups all-purpose flour; 2 cups rolled oats; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups dark chocolate chunks or chips; 1 cup dried cranberries

I love these big fat dark chocolate cranberry oatmeal cookies because they’re thick, chewy, and packed with bold flavors. The combination of rich dark chocolate, tart cranberries, and hearty oats makes them feel both indulgent and comforting. I like baking these when I want cookies that feel bakery-style and extra satisfying.

Why You’ll Love This Recipe

I enjoy this recipe because the cookies bake up soft in the center with crisp edges. I like how the oats add texture while the dark chocolate keeps everything rich and balanced. These cookies feel special enough for sharing but simple enough for everyday baking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter
brown sugar
granulated sugar
eggs
vanilla extract
all-purpose flour
rolled oats
baking soda
salt
dark chocolate chunks or chips
dried cranberries

Directions

I start by preheating the oven to 350°F (175°C) and lining baking sheets with parchment paper. In a bowl, I cream the butter with the brown sugar and granulated sugar until light and fluffy. I mix in the eggs and vanilla until fully combined.

In a separate bowl, I whisk together the flour, oats, baking soda, and salt. I gradually add the dry ingredients to the wet mixture and mix just until combined. I fold in the dark chocolate and dried cranberries.

I scoop large portions of dough onto the baking sheets, leaving plenty of space between each cookie. I bake them for about 11 to 13 minutes, until the edges are set but the centers still look soft. I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Servings and timing

I usually get about 14 to 16 large cookies from this recipe.
Preparation time: about 15 minutes
Baking time: 11 to 13 minutes per batch
Total time: approximately 30 minutes

Variations

I sometimes swap the cranberries for dried cherries or raisins. I like using white chocolate or milk chocolate for a sweeter cookie. For extra crunch, I occasionally add chopped walnuts or pecans.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If I want to reheat them, I warm a cookie in the microwave for about 10 seconds to bring back that soft, gooey texture.

FAQs

Can I make these cookies smaller?

I can use smaller scoops and reduce the baking time by a few minutes.

How do I keep the cookies thick?

I avoid overmixing the dough and make sure the butter isn’t too warm before baking.

Can I freeze the cookie dough?

I freeze dough balls on a tray, then store them in a freezer bag and bake straight from frozen with a slight increase in baking time.

Are old-fashioned oats or quick oats better?

I prefer old-fashioned rolled oats because they give the cookies a better chewy texture.

Can I make these cookies less sweet?

I reduce the sugar slightly or use extra dark chocolate to balance the sweetness.

Conclusion

I keep baking these big fat dark chocolate cranberry oatmeal cookies because they’re hearty, flavorful, and always a hit. I love how they combine chewy oats, rich chocolate, and tangy cranberries into a cookie that feels both cozy and indulgent.