Print

Big Fat Dark Chocolate Cranberry Oatmeal Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Thick, chewy bakery-style oatmeal cookies loaded with rich dark chocolate and tart dried cranberries for a comforting yet indulgent treat.

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

Instructions

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add the eggs and vanilla extract and mix until fully combined.
  4. In a separate bowl, whisk together the flour, rolled oats, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  6. Fold in the dark chocolate chunks and dried cranberries.
  7. Scoop large portions of dough onto the prepared baking sheets, spacing them well apart.
  8. Bake for 11–13 minutes, until the edges are set and the centers are still soft.
  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • Do not overmix the dough to keep cookies thick and tender.
  • Old-fashioned rolled oats provide the best chewy texture.
  • Cookies will continue to set as they cool.

Nutrition

Find it online: https://cookedbymaya.com/big-fat-dark-chocolate-cranberry-oatmeal-cookies/