Cranberry Chocolate Chip Oatmeal Cookies

I am a big fan of soft oatmeal raisin cookies. I also really like cranberries. Add in Kiddo’s love of chocolate chips and this recipe practically begged to be made.

The cookies came out well. Kiddo, our family, and the friend with whom we shared the cookies really enjoyed them. However, I did not. Iā€™m just going to come out and say it: chocolate chips do not belong in oatmeal cookies. This is not up for debate with me.

If, however, you are like everyone else I know and you enjoy chocolate in your oatmeal cookies, try this recipe (we found it on the back of a bag of Craisins)! Even though I didn’t love the flavor, I had fun baking with Kiddo. At 3, she is doing more on her own. I read the name of each ingredient and she got it out for us (this is one of her favorite ways to help me in the kitchen, even when we are not doing a cooking “project”). She measured all the dry ingredients (as evidenced by the oatmeal picture), and operated the mixer on her own. Pretty soon she will be telling me what to do!

Cranberry Chocolate Chip Cookie Ingredients

  • 2/3 cup butter
  • 2/3 cup brown sugar
  • 2 large eggs
  • 1 1/2 cups rolled oats
  • 1 1/2 cups AP flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups dried cranberries
  • 2/3 cup white or semi-sweet chocolate chips

Cranberry Chocolate Chip Cookie Directions

Prep: 10 minutes Bake: 11 minutes Yield: 36* cookies

  1. Preheat oven to 375 degrees Fahrenheit.
  2. In an electric mixer, beat butter and sugar until light and fluffy.**
  3. Add the eggs and mix well.
  4. In a separate bowl, combine oats, flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing after each addition.
  5. Stir in dried cranberries and chocolate chips (if you must).
  6. Roll the dough into one inch balls, and flatten slightly on a parchment lined cookie sheet (the recipe say to drop the dough by rounded teaspoon on an ungreased sheet, but rolling and flattening makes for a much prettier result).
  7. Bake for 10-12 minutes, or until the cookies are lightly golden.
  8. Cool on wire rack.
  9. Eat!

*We ended up with 30 cookies
**We always beat the butter by itself until is is the consistency of mayonnaise, and then add the sugar

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