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Chocolate Cranberry Oatmeal Cookies

Chewy Chocolate Cranberry Oatmeal Cookies You'll Crave

Indulge in these Chocolate Cranberry Oatmeal Cookies, packed with chewy oats, rich dark chocolate, and tart cranberries for a crowd-pleasing treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings: 15 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup instant oats Adds delightful chewiness and heartiness; rolled oats may alter texture.
  • ¾ cup whole wheat flour A nutritious alternative for all-purpose flour; swap with a gluten-free blend for a gluten-free version.
  • ½ teaspoon baking powder Ensures the cookies rise slightly for a perfect texture.
  • ½ teaspoon ground cinnamon Brings warm flavor notes; nutmeg can be a lovely alternative.
  • ¼ teaspoon salt Enhances sweetness and balances flavors.
For the Wet Ingredients
  • ⅓ cup coconut oil or unsalted butter Adds moisture and richness; use avocado oil for a lighter option.
  • 1 large egg Binds ingredients; can be substituted with a flax egg for a vegan version.
  • 1 teaspoon vanilla extract Infuses warmth and enhances the overall flavor.
  • ⅓ cup pure maple syrup A natural sweetener adding moisture; honey or agave nectar can also work.
For the Mix-Ins
  • 1 cup chopped fresh cranberries Offers a delicious burst of tartness; dried cranberries can be used for a sweeter cookie.
  • ½ cup chopped dark chocolate Creates gooey pockets of chocolate that melt in your mouth; opt for dairy-free chocolate for a dairy-free version.

Equipment

  • mixing bowl
  • whisk
  • spatula
  • Baking Sheet
  • parchment paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine 1 cup of instant oats, ¾ cup of whole wheat flour, ½ teaspoon of baking powder, ½ teaspoon of ground cinnamon, and ¼ teaspoon of salt. Whisk together until evenly blended.
  2. In a separate large bowl, whisk together ⅓ cup of melted coconut oil (or unsalted butter), 1 large egg, and 1 teaspoon of vanilla extract until well combined. Gradually stir in ⅓ cup of pure maple syrup until smooth.
  3. Gently fold the dry ingredients into the wet mixture using a spatula until just combined.
  4. Carefully fold in 1 cup of chopped fresh cranberries and ½ cup of chopped dark chocolate, reserving some chocolate for topping.
  5. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
  6. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
  7. Remove the dough from the refrigerator. Scoop out rounded portions, aiming for about 15 total, and place them on the prepared baking sheet.
  8. Press the reserved chocolate pieces onto the tops of each cookie.
  9. Place the baking sheet in the preheated oven and bake for 9 to 12 minutes.
  10. Allow cookies to rest on the baking sheet for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gCholesterol: 20mgSodium: 80mgPotassium: 100mgFiber: 2gSugar: 8gVitamin A: 100IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Always refrigerate the dough for at least 30 minutes to help prevent excessive spreading during baking.

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