It wasn’t until recently that I’d ever tried making cookies on my own. Like pies, I didn’t necessarily have anything against cookies; I’d just never made them. We don’t tend to have a lot of desserts around here, except ice cream, which we can’t live without.

And then I was inspired to make cookies with chocolate, oatmeal and dried cranberries. (I can more easily justify eating cookies if they have oatmeal and dried fruit in them.) I did some Google cooking and voila, a recipe. And now I can never go back.

What I use is essentially this recipe, except with chocolate chunks instead of white chocolate chips. Uprise Bakery has some amazing cookies, but I think these can rival even Uprise – especially when they’re warm and gooey. I think the cinnamon is really what makes these delectable.

Oh, and this recipe is supposed to make 36 cookies. I’m lucky if I get 12. I like my cookies big. Don’t you think you’d be much more satisfied after eating one big cookie than two (or three) little cookies?

Chocolate Chunk Cranberry Oatmeal Cookie Recipe

  • 3/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup butter, softened
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1 1/2 cups quick-cooking oats (not instant)
  • 3/4 cup dried cranberries
  • 6 ounces chocolate chunks

I definitely use more chocolate chunks than is called for in the recipe – maybe more like 3/4 of an 11.5 oz package.

  1. Preheat oven to 375°F.
  2. In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.
  3. Add in egg and vanilla extract and mix until combined.
  4. Add the cinnamon, baking soda, salt and flour and mix well.
  5. Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.
  6. Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden.
  7. Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.

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