Imagine biting into a cookie that perfectly balances rich chocolate, tangy cranberries, and hearty oats - a dessert so irresistible that it transforms an ordinary moment into a gourmet experience. These Chocolate Chunk Cranberry Oatmeal Cookies aren't just another treat; they're a culinary adventure that combines classic American baking with unexpected flavor twists that will have everyone begging for your secret recipe!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chunks
- 1 cup dried cranberries
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chunks and dried cranberries using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Don't overmix the dough - this can lead to tough, dense cookies.
- Use room temperature eggs for better ingredient integration.
- For consistent cookie sizes, use a cookie scoop or weigh each portion.
- Let cookies cool slightly on the baking sheet to help them set properly.
- For extra chewiness, slightly underbake the cookies.
- Store cookies with a slice of bread to maintain moisture and softness.
- Experiment with different chocolate types - dark, milk, or even white chocolate can create unique flavor profiles.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
