Cranberry Chocolate Chip Oatmeal Cookies

GIANT, chewy cranberry chocolate chip oatmeal cookies are jam-packed with goodies! Dried cranberries, white & chocolate chips held together with some yummy oatmeal! These gourmet cookies make great gifts too.

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Mix it, Bake it, & Eat Cranberry Chocolate Chip Oatmeal Cookies

Regular chocolate chip cookies? Not today! These are large cranberry chocolate chip cookies, very filling and each bite is full of chewy and melty chocolate chips. The combination of oatmeal and dried cranberries makes a lovely chewy texture and delicious flavor.

Making cookies for a bake sale? These are sure to turn some heads and provide you with repeat customers. Perfectly baked, they’re large and in charge! I plan on making these for our local community day in the Spring.

While these are not classic oatmeal cookies, I make them more so than any other oatmeal cookie out there. If you love oatmeal cookies as much as I do, you’ll also love my chewy oatmeal raisin cookies or my brown butter pumpkin oatmeal cookies.

No time for baking? Try my chocolate no bake cookies, butterscotch no bake cookies, and nutella no bake cookies.

How do you make big THICK cookies?

The addition of brown sugar, whether it be light brown or dark brown sugar. This ingredient aids in making oatmeal chocolate chip cookies soft, chewy, and most importantly thick.

Instead of baking soda, we are using baking powder. Baking powder puffs up your cookie, while baking soda makes your cookies spread.

As you’ll see in the directions, use a large cookie scoop to place your cookies on the parchment paper. Keeping them in their domed shapes will ensure a thick cookie. But there are also directions for a still thick, but flatter cookie.

Cranberry Chocolate Chip Cookie Ingredients

All purpose flour – Whichever brand you have on hand works fine. To get the most accurate measurement of flour, use a kitchen scale. If you do not have a kitchen scale, fluff up your all-purpose flour and use a spoon to scoop and place it in your measuring cup. Then level it off using a butter knife. This will ensure a more accurate measurement, similar to the scale. For more oatmeal flavor, use oat flour instead.

Baking powder – We’re making THICK oatmeal chocolate chip cookies right?! Skip the baking soda, we’re using powder today.

Sea salt – I use Pink Himalayan sea salt for this recipe. I mostly use it for everything, it’s very pretty! For an additional contrast in flavors sprinkle some flaky maldon sea salt on top of the freshly baked cookies.

Unsalted butter – Room temperature butter for this recipe. If your butter hasn’t come up to temp, boil water in a kettle if possible and pour into large glasses and let sit for a couple of minutes. Dump out the water and place the glass upside down over the stick of butter, let sit for 10 – 15 minutes. You should have softened butter that’s ready to use.

If you only have salted butter on hand, that’s perfectly fine, just omit the salt in this recipe.

Granulated Sugar – White granulated sugar, whichever brand you’re used to using will be perfect.

Light brown sugar – Packed into the measuring cup. I tend to use a mixture of light and dark brown sugar. I am always up for additional molasses flavors.

Pure vanilla extract – Be sure to use pure vanilla extract for the best flavor. I have been using a vanilla paste recently, I LOVE the little bits of vanilla bean you can see throughout.

Egg – Room temperature large egg.

Rolled oats – Whole, or old-fashioned oats. Don’t use instant oats, they will not be as sturdy as old-fashioned oats.

Semi-sweet chocolate chips or chocolate chunks – Use your favorite brand! Make this cookie even richer and use dark chocolate chips.

White chocolate chips or white chocolate chunks– For this too!

Dried cranberries – And these! Tangy cranberries are perfect for cutting through the sweet chocolate chips. You could even use dried cherries. I wouldn’t recommend using frozen cranberries. I haven’t tested this so I’m unsure of the results.

Kitchen supplies for Cranberry Oatmeal Cookies

• Mixing bowls
• Baking sheet
• Hand whisk
• Sifter
• Hand mixer with beaters
• A rubber spatula or wooden spoon
• Large cookie scoop
• Wire rack

How To Make Cranberry White Chocolate Cookies

In a medium bowl sift together the flour and baking soda, whisk to combine, and set the flour mixture aside while you mix the wet ingredients.

In a large bowl, combine the room temperature butter, granulated sugar, and brown sugar. Using a hand mixer or a stand mixer beat on medium until light and fluffy.

Add in the eggs, vanilla extract, and salt. Beat on low until thoroughly combined.

Add to the large bowl, the flour mixture and mix well until incorporated.

Pour in your oatmeal, white chocolate chips, semisweet chocolate chips, and dried tart cranberries, and combine. Because this cookie dough doesn’t stir so well after adding our inclusions, I put some food-safe gloves on and mix the cookie dough by hand.

Make sure to evenly distribute the chocolate chips and dried cranberries throughout the cookie dough.

Preheat the oven temperature to 375 F and line a couple of large baking sheets with parchment paper.

Go big or go home right?! Were gonna weigh in these giant cookies at 160 grams. Going to highly recommend using a kitchen scale here. If you don’t have a scale, this recipe makes roughly 11 giant cookie dough balls.

For a flatter but a still giant cookie, press your cookie dough ball down as shown in the picture below on your prepared baking sheets.

If you’d prefer a fatter cookie, leave your cookie in its cookie dough ball shape. Bake for 12-14 minutes, until golden brown with crispy edges.

Remove the cookie sheet from the oven and allow the cranberry oatmeal cookies to cool completely on a cooling rack for 10 minutes…

Or just dig it right away while they’re gooey and hot! I mean why not right, they’re delicious… seriously! Serve with a scoop of vanilla ice cream on top, the only thing you need in life right now.

Cool completely before picking up and carrying the giant cookies around. These are pretty heavy and will likely fall apart on you if you try to handle them while still warm.

Holiday Oatmeal Cookies are on point!

A beautiful mix of ingredients makes this a perfect addition to your Christmas cookie recipes. While holiday baking, add extra white chocolate chips to add more contrast.

I love being able to wrap these giant white chocolate cranberry cookies in twine or even put them in a small gift box. Everyone loves a homemade gift, especially one you can eat….now!

Add a bit more crunch with some roasted chopped pecans mixed into the cookie dough.

Expert Tips

• Make sure ingredients are at room temperature and set out at least 30 minutes before starting your recipe.
• For the best results, don’t skip the chilling of your dough. Not chilling your dough will result in very flat and likely overcooked cookies.
• Bake one prepared cookie sheets of cookies at a time. This will result in an even cook.
• Experiment with different inclusions. Let me know in the comments what you tried and if you enjoyed the experience. (ie, chocolate chunks, milk chocolate chip, mini chocolate chips, peanut butter chips, dark chocolate or mini semi sweet chips )
• You can use a stand mixer fitted with the paddle attachment for mixing. With all of the inclusions, this cookie dough can be tough to mix together.
• For more cookies, use a smaller cookie scoop.
• Pairs well with a cold glass of milk or a scoop of vanilla ice cream.
• Sprinkle the top of still-warm cookies with flaky salt for a sweet and salty contrast.

Storage Suggestions

Store baked cookies at room temperature in an airtight container or Ziploc bag to keep them soft and fresh.

Can I freeze oatmeal cookies? Store the cookies in a freezer-safe airtight container. Freeze baked cookies and dough balls for up to 3 months, once again, cool completely before freezing. Thaw frozen cookie dough for at least 30 minutes before attempting to bake.

Reheating: If you like your cookies warm, you can reheat these in the oven on a parchment paper lined baking sheet at 350F for 3-5 minutes.

Tools I Use

Hand mixer

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Kitchen scale

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Cookie scoop

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Try these other yummy cookie recipes!

• Chocolate No-Bake Cookies
• Chocolate Chip Mint Cookies
• Peanut Butter Cookies
• Chewy Blueberry Chocolate Chip Cookies
• Chewy Oatmeal Raisin Cookies

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