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.
- Preheat oven to 375°F.
- In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.
- Add in egg and vanilla extract and mix until combined.
- Add the cinnamon, baking soda, salt and flour and mix well.
- Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.
- 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.
- Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.