There’s something about the combination of chewy oatmeal, tart cranberries, and rich chocolate chips that feels like a cozy sweater on a chilly day, right? These cookies are like a hug from your grandma—if your grandma was Betty Crocker with a sweet tooth. And, speaking of sweet, I could probably eat a whole batch while binge-watching the latest season of whatever’s trending on Netflix.
Steps
- Preheat your oven to 350°F and position a rack in the center. Prepare two heavy-duty baking sheets by lining them with parchment paper or nonstick liners.
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and optional cinnamon until well combined.
- Using an electric mixer, cream together the butter, granulated sugar, brown sugar, and vanilla on medium speed until the mixture is very fluffy, about three minutes. Add the eggs one at a time, mixing well after each addition, and scrape down the bowl as needed.
- Gradually add the flour mixture to the wet ingredients with the mixer on low speed, mixing just until the flour is incorporated. Stir in the rolled oats on low speed until mostly combined.
- Remove the bowl from the mixer and fold in the dried cranberries and chocolate chips using a silicone spatula, ensuring everything is well mixed.
- Shape the dough into even-sized balls using two tablespoons or your hands, and space them a couple of inches apart on the prepared baking sheets. Optionally, roll the dough balls in cinnamon sugar before placing them on the sheets.
- Bake for 8 to 10 minutes, rotating the pan halfway through, until the cookies are golden brown and almost dry in the center. Let them cool on the sheet for a couple of minutes before transferring to wire racks to cool completely. Repeat with the remaining dough.
Ingredients
- 2 cups (9 ounces) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon (optional)
- 1 teaspoon table salt
- 1 cup (1/2 pound) unsalted butter
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups rolled oats
- 1 cup dried cranberries
- 1 cup semisweet or bittersweet chocolate chips or white chocolate chips (or a combination)
- 1/4 cup cinnamon sugar for rolling (optional)
FAQ
- Can I make these cookies without cinnamon?
- Yes, the cookies are delicious even without cinnamon. If you decide later that you want a hint of cinnamon flavor, try rolling the dough balls in cinnamon sugar before baking.
- What type of chocolate chips should I use?
- You can use semisweet, bittersweet, or white chocolate chips based on your preference. A combination of these can also be used to add variety.
- How important is the salt in this recipe?
- The salt is crucial as it enhances the overall flavors of the cookies. Using a full teaspoon of table salt is recommended to achieve the best taste.
- Can I substitute the dried cranberries with another ingredient?
- Yes, you can substitute dried cranberries with other dried fruits like raisins or cherries for a different flavor profile.
- How long should I bake the cookies?
- Bake the cookies for about 8 to 10 minutes, until they are golden brown and almost dry in the center. The baking time may vary slightly depending on the size of the cookies.
Tips
- For an extra hint of cinnamon flavor, consider rolling the dough balls in cinnamon sugar before baking if you choose not to add cinnamon to the dough itself.
- To maximize flavor, use a full teaspoon of table salt—it enhances the taste of all the ingredients and balances the sweetness.
- Ensure even mixing and avoid over-mixing by gradually incorporating the flour mixture into the wet ingredients, mixing only until just combined.
- Rotate the baking sheet halfway through the baking time to ensure even baking and to achieve perfectly golden brown cookies.
Equipment
- Electric mixer (stand mixer)
- Heavy-duty cookie sheets
- Parchment paper or nonstick liners
- Silicone spatula
- Cooling racks
