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Cranberry Chocolate Chunk Oatmeal Cookies

Cranberry Chocolate Chunk Oatmeal Cookies

Bursting with chocolate and cranberries, these cookies are a stepped up version of those traditional oatmeal raisin cookies.MORE+LESS-


cup packed light brown sugar

1 1/2

cups all-purpose flour


cups old-fashioned oats

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  • 1

    Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.

  • 2

    In the bowl of a stand mixer, combine the butter, brown sugar and granulated sugar. Using the beater attachment, beat the mixture on low for 30 seconds and then on high for 2 minutes, scraping down the bowl as necessary. Add the eggs and vanilla extract and beat for 1 minute.

  • 3

    Meanwhile, in a small bowl, whisk together the flour, baking soda, cinnamon and salt. With the stand mixer running on low, add the flour mixture to the wet ingredients little by little, until combined. Add the oats and cranberries and beat to combine.

  • 4

    Stir the chocolate chunks until dispersed throughout. The dough will be pretty stiff.

  • 5

    Using a cookie scoop, scoop the cookies onto the prepared baking sheet, placing them about 1 1/2 inches apart.

  • 6

    Bake the cookies for 11-13 minutes, until golden at the edges.

  • 7

    Let cool 5 minutes before transferring to a wire cooling rack. Repeat steps 5-7 until all of the dough has been used.

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More About This Recipe

  • There have been so many amazing cookies here on Tablespoon lately, and I wanted to share one of my favorites: Cranberry Chocolate Chunk Oatmeal Cookies.

    These are a riff on the classic oatmeal raisin cookies. The raisins are swapped out for dried cranberries (which I love, love, love) and they are filled up with chunks of semi-sweet chocolate (which you can buy precut in the grocery store baking aisle!). The result is a sweet, chocolaty, slightly tart (thanks to those dried cranberries) cookie with a lot of substance to it.

    My daughter, who isn’t a huge sweets fan, couldn’t get enough of these babies. And my son (who is a sweet-a-holic) loved them too.

    And I want to share a little trick with you too. My cousin is an avid baker, and clued me into this. When you make cookie dough and don’t want to make all the cookies, you can freeze the dough for later use. The trick to make it super easy is to portion the dough out into cookie-sized bits.

    I always use a cookie scoop for drop cookies, so I use that to produce even-sized little balls of dough. Then I place them close together (but not touching) on a waxed paper–lined baking sheet. Freeze them until they are hard and then transfer to a freezer bag. You’ll want to write the variety and baking instructions on the bag as well.

    Stick them back in the freezer and you are good to go. Then you can just grab cookies and defrost on a cookie sheet as needed.

    So, with holiday cookies, this means that I can make one batch of this dough and cook them a dozen at a time…Fresh cookies for all of our holiday events!

    Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.

Cranberry Chocolate Chip Oatmeal Cookies

Years ago, we showcased a cranberry granola cookies recipe from Enjoy Life Foods featuring their once-beloved granola. It was a unique little top allergen-free cookie. But since their granola is no longer available, I wanted to revamp the recipe. As a result, these delicious cranberry chocolate chip oatmeal cookies were born.

Truthfully, I pretty much butchered the original recipe. It was heavy on granola, so I needed more than just one ingredient to take it’s place. Consequently, in came the quick oats, trail mix, salt, and baking soda. I used the Mountain Mambo No Nuts Seed & Fruit Mix (a.k.a. top allergen-free trail mix), because it has a melange of ingredients that go so well with cranberries. The comforting autumnal blend actually includes cranberries, along with apples, mini chocolate chips, sunflower seeds and pumpkin seeds.

And after tasting the dough, I decided to make cranberries and chocolate chips the star of the show, adding in an extra dose of each. Suddenly, a recipe that made just a dozen or so cookies, had turned into enough to feed a small army.

But that didn’t seem to be a problem in our household. The dough and finished cookies freeze well, and we’ve been enjoying them faster than I can make them. These cranberry chocolate chip oatmeal cookies aren’t too sweet either, so they’re perfect for packing in lunch boxes. They’re a treat, but not overly sugary.

And as you can see below, I went a little crazy testing sizes and shapes. My first batch, shown in the photo above and on top in the photo below, was rounded tablespoons. Aren’t they cute? Then, I flattened and shaped them. But I wondered, would these hold up as bigger cookies? I tested 2 tablespoons and then jumbo 3 tablespoons, and all resulted in perfect cranberry chocolate chip oatmeal cookies. Plus, when flattened and shaped, they take the same amount of time to bake!

This post with my “new and improved” cranberry chocolate chip oatmeal cookies is sponsored by Enjoy Life Foods.

Recipe Summary

  • 1 cup whole wheat flour (about 4 3/4 ounces)
  • ¼ cup all-purpose flour (about 1 ounce)
  • ¾ cup regular oats
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups packed brown sugar
  • ¼ cup butter, softened
  • ¼ cup reduced-fat sour cream
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • ¾ cup sweetened dried cranberries, coarsely chopped
  • ½ cup semisweet chocolate chips

Lightly spoon flours into dry measuring cups level with a knife. Combine flours, oats, baking soda, and salt in a medium bowl. Place sugar, butter, and sour cream in a large bowl beat with a mixer at high speed until smooth. Add vanilla and egg whites beat well. Gradually add flour mixture, stirring until blended. Fold in cranberries and chocolate chips.

Drop dough by rounded teaspoonfuls 2 inches apart onto 2 baking sheets lined with parchment paper. Bake at 350° for 15 minutes or until edges of cookies are browned. Cool on pan 5 minutes. Remove cookies from pan cool on wire racks.

Oatmeal Cranberry Chocolate Chip Cookies

You know how there is that joke about the disappointment of expecting a chocolate chip cookie and getting oatmeal raisin? Well have no fear. because this cookie has oatmeal AND chocolate chips! And cranberries! Woo!

(Quick side note - I love oatmeal raisin cookies. I don't understand what all the shade is about. But I digress. )

I love the addition of the cranberries in these cookies. The little burst of chewy tartness is a nice contrast and balance to the sweetness, the cinnamon and clove add just a hint of warmth, and the dark chocolate is so deeply satisfyingly chocolatey. The cookies are crisp on the edges but still have that wonderfully chewy center that oatmeal cookies are known for.

I have a fun little story to share about these cookies. I have a cookie monster on my hands, and that cookie monster's name is Charlie.

I had the cookies sitting on a low table while I was photographing them so I could get easier overhead shots. I got distracted talking to the neighbors and briefly thought to myself, "should I move them?" And then thought, "nah - we're just talking for a second and he's a good boy. He'll leave them alone."

. I think you see where this is going.

So my back is turned, and I glance over my shoulder just to make sure he's being the good little pupper I know he is, and HE IS IN THE MIDDLE OF STEALING A COOKIE OFF OF THE PAN, AND 5 OF THEM WERE ALREADY GONE!

Look at that face, zero remorse.

Before you get too worried, he's fine. I immediately checked petMD's Chocolate Toxicity Meter and based on the amount of chocolate he had for his size, we didn't have to worry about it. Also it has been a few days now and he's just peachy, so he really is totally ok.

Make these oatmeal cranberry chocolate chip cookies and yummy noises await you!