The combination of sweet chocolate and tart cranberries is amplified in these chewy oatmeal cookies. They are the perfect Christmas cookie for munching on this season.
If you’ve ever heard of “Hootycreek Cookies” then you might recognize these Cranberry Chocolate Chip Oatmeal Cookies as being quite similar. In fact, they are my friend’s recipe that we’ve been making for years, just with the white chocolate switched out for semi-sweet.
What I love most about these cookies is they aren’t too sweet, they aren’t too rich and they are nice and chewy with a slight crunch around the edges. I doubled the recipe to they make about 3-4 dozen, making it perfect for a Christmas Cookie Exchange or adding to holiday gift plates.
- 1 teaspoon teaspoon salt
- 1 teaspoon baking soda
- 2¼ cups all-purpose flour
- 1 cup rolled oats
- ⅔ cup granulated sugar
- ⅔ cup packed brown sugar
- 1 cup butter, softened
- 2 eggs
- 2 teaspoons vanilla
- 1 cup semi-sweet chocolate chips
- 1 cup dried cranberries
- Preheat oven to 350 degrees F. Prepare baking sheets with parchment paper or silicone mats, if desired, and set aside.
- In a medium bowl, combine flour, oats, baking soda and salt. Set aside.
- In a large mixing bowl, beat butter and sugars until creamy. Beat in egg and vanilla until mixture is light in color and fluffy.
- Slowly add flour mixture and stir to combine.
- Gently chocolate chips and dried cranberries.
- Place heaping tablespoons of dough about 2” apart on the prepared cookie sheets. (I like to use a cookie scoop for evenly sized cookies.)
- Bake 8-10 minutes at 350 degrees F. Cool slightly on cookie sheets before transferring to cooling racks to cool completely.
Want more Christmas cookies? Try these: