Chewy Chocolate Chip Cranberry Oatmeal Cookies

By tammy1365

Ingredients

• 1/2 c butter, softened
• 2/3 c light brown sugar
• 1 egg
• 1/2 t vanilla
• 1/2 c flour
• 1/4 c whole wheat flour
• 1/2 t baking soda
• 1/2 t cinnamon
• 1/4 t salt
• 1-1/2 c rolled oats
• 3/4 c dried cranberries
• 3/4 c chocolate chips or chunks
• walnuts, optional (and preferable!)

Details

Servings 1
Adapted from sweetlyserendipity.com

Preparation

Step 1

Preheat oven to 350°F.

1) In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth and fluffy. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the creamed butter mixture. Stir in the oats, cranberries and chocolate chips, if using.

2) At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and chill the whole tray before baking. Chilling the cookies makes for a chewier, thicker end result, but if you can’t wait you can also go ahead and bake them right away. I chilled my dough for about 30-45 minutes.

These mix-in combination in these is very similar to my favorite oatmeal cookie recipe that has dried cherries, bittersweet chocolate and pecans in it. Just like you, I love the addition of the tart dried fruit with the dark chocolate.

It depends on how big you make them, but you should get about 2 dozen, give or take a few!

i didn’t use a mixer on the butter and i’m wondering if that’s why they didn’t come out soft and chewy. cooked them only 10 minutes and let them sit for 5 minutes, also refrigerated them prior so they stayed large. used walnuts, white chips and cranberries. they do have good flavor

Sorry to hear these cookies didn’t achieve the texture you were aiming for. Yes, creaming the butter is very important, it incorporates air bubbles into the batter which yields a soft, tender texture. If you leave the butter as is, it will remain dense, and in turn make your cookies that way too!

If you try these again and whip the butter until light and fluffy, let me know how it works. I’d venture to bet they turn out just right!

Can I add both the chocolate chips AND walnuts? If so, what ratio would you suggest?

You can absolutely use both chocolate chips and walnuts, and for a ratio I’d really suggest whatever your preference is. If it was me, I’d probably do 1/2 cup raisins, 1/2 cup chocolate chips, and 1/2 cup walnuts. I’d say you should keep the mix-in’s (raisins, chocolate chips, walnuts, etc.) to about 1.5 cups – any more, and you’ll have more fillings than cookie!

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