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.
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.
- How do you make big THICK cookies?
- Holiday Oatmeal Cookies
- Important Ingredients with Substitutions
- Instructions for Cranberry chocolate chip oatmeal cookies
- Level Up with a Top Tip!
- Storage Recommendations
- Level Up With Expert Tips & Tricks
- Similar Sweets
- Cranberry Chocolate Chip Oatmeal Cookies
- More Cookie Recipes!
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.
Holiday Oatmeal Cookies
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.
Important Ingredients with Substitutions
- 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.
See the recipe below for the full list of ingredients and quantities.
Instructions for Cranberry chocolate chip oatmeal cookies
Preheat the oven temperature to 375 F and line a couple of large baking sheets with parchment paper.
Step 1: 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.
Step 2: 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.
Step 3: Add in the eggs, vanilla extract, and salt. Beat on low until thoroughly combined.
Step 4: Add to the large bowl, the flour mixture and mix well until incorporated.
Step 5: 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.
Step 6: Chill the dough for 1 hour. Go big or go home right?! Were gonna weigh in these giant cookies at 160 grams. If you don't have a scale, this recipe makes roughly 11 giant cookie dough balls.
Step 7: If you'd prefer a fatter cookie, leave your cookie in its cookie dough ball shape.
Step 8: For a flatter but a still giant cookie, press your cookie dough ball down as shown in the picture above on your prepared baking sheets. Bake for 12-14 minutes, until golden brown with crispy edges.
Step 9: Remove the cookie sheet from the oven and allow the cranberry oatmeal cookies to cool completely on a cooling rack for 10 minutes.
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Hint: Chill this cookie dough for at least 1 hour. You can make this ahead of time and chill overnight if you want to as well!
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.
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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 sheet 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 ingredients, this cookie dough can be tough to mix together.
For more cookies, make a smaller dough ball.
Pairs well with a cold glass of milk or a scoop of vanilla ice cream.
Looking for other fall inspired recipes like this? Try these:
Cranberry Chocolate Chip Oatmeal Cookies
- 2 cups All-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter room temperature
- ⅔ cup sugar
- 1 ⅓ cup light brown sugar packed
- 4 teaspoon pure vanilla extract
- 2 large egg room temp
- 3 cups rolled oats
- 1 ⅓ cup semi-sweet chocolate chips
- 1 ⅓ cup white chocolate chips
- 1 ⅓ cup dried cranberries
- In a medium bowl sift together the flour, salt, and baking soda, whisk to combine, set aside.
- In a large bowl, combine the room temperature butter, sugar, and brown sugar. Beat on medium until light and fluffy.
- Add in the eggs and vanilla. Beat on low until thoroughly combined.
- Add to the large bowl the flour and baking soda mixture, mix well until incorporated.
- Pour in your oatmeal, white chocolate chips, semi-sweet chocolate chips, and dried cranberries and combine.
- Chill this cookie dough for at least 1 hour.
- Preheat the oven to 375 F and line a couple of large baking sheets with parchment paper.
- Weigh or separate your chilled dough into 11 large balls or 160-gram cookie balls.
- If you want a flatter cookie, press your dough ball down as shown in the picture below. If you’d prefer a fatter cookie, leave your cookie in its ball shape. Bake for 12-14 minutes, until golden on the edges.
- Remove from the oven and allow to cool 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!
- Store baked cookies in an air-tight container or Ziploc bag to keep them soft and fresh.
- Make sure ingredients are room temperature, set out at least 30 minutes before starting your recipe.
- Don’t skip the chilling of your dough. Not chilling your dough will result in very flat and likely overcooked cookies.
- Bake only one sheet 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.
- Pairs well with a cold glass of milk or a scoop of vanilla ice cream.