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.
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!
Notes
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.