Oatmeal Cranberry Chocolate Chip Cookies

These cookies are the ultimate of oatmeal cookies. Crunchy, slightly chewy with a hint of sweetness something that will please everyone. 

Oatmeal Cranberry Chocolate Chip Cookies

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Makes about 2 dozen

1/4 cup butter, softened

1 1/4 cups dark brown sugar, packed

2 large eggs

2 teaspoons vanilla

1 1/2 cups flour

1 cup oats, quick or rolled your choice
1 tablespoon ground flax seed

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup roughly chopped dried cranberries

1 cup dark chocolate chips

Pre heat oven to 325ºF. Line a baking tray with baking parchment paper. 

In a large bowl combine and beat the butter, brown sugar, eggs and vanilla until smooth.

In another bowl combine and stir together the flour, oats, baking soda, cinnamon, salt and  chopped cranberries. Add this dry mixture to sugar mixture and stir by hand until everything is nicely brought together. Add the chocolate chips and stir until just blended. 

Drop dough by spoonfuls on prepared baking tray and bake for 10 to 12 minutes or until lightly golden around the edges however still soft in the middle. Transfer to a wire rack to cool.  

Notes: you may also spray the baking tray with a non-stick spray rather than using baking parchment. Making them with dried cherries would be equally as good. 


Hope everyone had a wonderful weekend and is settling in to the week as well. - JD 

Oatmeal Chocolate Chip Cookies

I bought a package of oatmeal for a reason and could not remember what recipe I needed it for. That rarely happens with me. As I was trying to remember I noticed a cookie recipe on the back of the package and thought why don't I make these that instead. Last night I was feverishly working away making these sweet but tasty morsels to share. I hope my photo will not tease but tempt you into making these delicious cookies because I am sharing the recipe with you. 

Oatmeal Chocolate Chip Cookies

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3/4 cup (175 ml) butter, softened

3/4 cup (175 ml) brown sugar, packed 

1/2 cup (125 ml) granulated sugar 

1 egg

2 tablespoons (30 ml) water

2 teaspoons (10 ml) vanilla extract 

3/4 cup (175 ml) All purpose flour 

1 teaspoon (5 ml) cinnamon  

3/4 teaspoon (4 ml) baking soda 

3 cups (750 ml) oats 

1 1/2 cups (375 ml) semi-sweet chocolate chips 

*You can replace the chocolate chips with raisins or dried cranberries. 

My Notes: For the brown sugar I used a dark brown sugar, the granulated sugar was organic, the vanilla extract I used was pure vanilla extract, the all purpose flour was unbleached, I do tend to add a bit more cinnamon than suggested and as it just stated 'Oats' and the package I bought was 'quick oats' that is what I used. Being able to try a cookie while hot and fresh from the oven I found them very sweet. Almost too sweet. Next time I would cut down the amount of brown sugar by adding a 1/2 cup instead of the 3/4 cup that was suggested. What I really like about this recipe is that there is loads of oatmeal. Usually recipes have a cup to a cup and a half of oatmeal and that is just not enough for me. 

Preheat oven to 350ºF (180ºC)

Grease or line baking trays with parchment paper. I used parchment paper.

Cream butter, sugars, egg, water and vanilla together on medium speed of electric mixer until light and fluffy. I decided to do it the old fashion way, by hand. 

Combine flour, cinnamon and baking soda. Add to creamed mixture. Beating on low speed until blended, stir in oats and chocolate chip. Again I did this by hand.

Drop dough by heaping tablespoonfuls (15 ml) onto prepared baking sheets.  

Bake in preheated oven 12-15 minutes, or until edges are golden brown. 

Do not over bake.

Happy baking! -JW