Dark Chocolate and Cranberry Oatmeal Cookies

by Nancy

Chewy oatmeal cookies made with rich dark chocolate chips and tart dried cranberries that will definitely have you coming back for more.

Chocolate Chip and Cranberry Cookies

These hearty oatmeal cookies are easy to make and great to have on hand for a delicious snack, dessert or treat anytime of the day.

Homemade oatmeal cookies taste wonderful as is but with dark chocolate and tart dried cranberries they’re even better.

ABOUT THIS RECIPE

I especially like that these cookies aren’t overly sweet.

There are 2 ingredients in these cookies that not only add richness but also balance out the sweetness…dark chocolate and instant coffee granules.

Dark Chocolate Chips:

The dark chocolate chips give these cookies a robust and rich flavor.

They also tone down the sweetness just a little (especially when compared to making these cookies with milk chocolate chips).

Instant Coffee Granules:

The ingredients for these oatmeal cookies also include a small amount of instant coffee granules (decaf or regular).

The instant coffee granules add a subtle layer of richness and also counterbalance some of the sweetness.

These cookies are chewy in the middle and crispy around the edges…

…a match made in heaven.

Let’s check out the ingredients.

Uncooked quick or old-fashioned oats, dark chocolate chips, dried cranberries, butter, brown sugar, granulated sugar, vanilla, eggs, flour, cinnamon, instant coffee granules (decaf or regular), baking soda and salt

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Preheat the oven to 350 degrees F.

Preparation:

Grease a cookie sheet with butter.

Set aside.

If preferred, instead of greasing the pan with butter, a sheet of parchment paper or a silicone mat can be placed on the pan.

Dry Ingredients:

In a medium size bowl, add flour…

…baking soda…

…salt…

…ground cinnamon and…

…instant coffee granules (decaf of regular).

Whisk together and set aside.

COOKIE DOUGH

Butter and Sugars:

In a large mixing bowl add softened butter…

…brown sugar…

…and granulated sugar.

Beat with a hand or stand mixer until light and fluffy.

Vanilla and Eggs:

To the bowl, add vanilla extract…

…and…

…eggs.

TIP – Rather than adding the eggs directly into the mixing bowl, first crack them into a small bowl just in case there is a bad egg.

This way the bad egg won’t contaminate the ingredients that are already in the mixing bowl.

Beat in the vanilla and eggs.

Add Dry Ingredients:

To the mixing bowl,

…add the flour mixture a little at a time.

Set the mixer on low and gradually beat in the flour mixture.

With a soft spatula, scrape any residual flour off the sides of the mixing bowl and stir it into the dough.

Oats, Cranberries and Chocolate Chips:

To the mixing bowl add…

…oatmeal…

…dried cranberries…

…and…

…dark chocolate chips.

Using a large sturdy spoon, stir together until combined.

To the greased cookie sheet, drop the dough by 2 rounded tablespoons per cookie that are spaced a couple inches apart.

Bake

Bake in a preheated oven (at 350 degrees F.)…

…until the edges of the cookies are a light golden brown and the middle of the cookies are still soft (10 to 11 minutes).

TIP – For a chewy cookie, remove the cookies from the oven while the middle is still soft.

Cool and Serve

Transfer the cookies onto a wire rack to cool before…

…serving.

Next…

…enjoy…

…each and every bite.

Recipe adapted from Quaker Oats Vanishing Oatmeal Cookies.

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Dark Chocolate and Cranberry Oatmeal Cookies

Delicious oatmeal cookies made with dark chocolate and dried cranberries that are chewy in the middle and crispy on the edges.

5 from 2 votes

Print Recipe Pin Recipe Leave a Review

Yield: 30 Servings (Makes about 60 cookies)

Prep: 30

Cook Time - 60 minutes (assumes 6 batches of 10 cookies) (10 minutes per batch): 1

Total: 1 30

Ingredients

For Greasing the Cookie Pan:

2 tablespoons butter (salted or unsalted) or the pan can be lined with parchment paper or a silicone baking mat

For the Dry Ingredients:

1-1/2 cups all-purpose flour
1 teaspoon baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 heaping tablespoon instant coffee granules decaf or regular

FOR THE COOKIE DOUGH:

1 cup butter, softened (salted)
1 cup (firmly packed) brown sugar light or dark
1/2 cup granulated sugar
1-1/2 teaspoons vanilla extract
2 large eggs
Dry Ingredients

Oats, Cranberries and Chocolate:

1-1/3 cups dark chocolate chips
3 cups uncooked quick or old-fashioned oats (not the instant type)
1-1/3 cups (heaping) dried cranberries

Equipment

Large Cookie Sheet/Sheets (18" x 13") (half the size of a full sheet pan)

Instructions

Preheat oven to 350 degrees.

For the Cookie Sheet Pan:

Grease a cookie sheet with butter (instead of greasing the cookie sheet with butter, the pan can be lined with parchment paper or a silicone baking mat if preferred). Set aside.

For the Dry Ingredients:

In a medium size bowl add the flour, baking soda, salt, cinnamon and instant coffee granules. Whisk together and set aside.

FOR THE COOKIE DOUGH:

Butter and Sugar - in a large mixing bowl, add the softened butter, granulated sugar and brown sugar. Beat with a hand or stand mixer until light and fluffy.
Vanilla and Eggs - in the large mixing bowl, add vanilla extract and eggs*. Beat in the vanilla and eggs.
*Rather than adding the eggs directly into the mixing bowl, first crack them into a small bowl just in case there is a bad egg.
This way the bad egg won't contaminate the ingredients that are already in the mixing bowl.
To the mixing bowl, add the flour mixture a little at a time. Set the mixer on low and gradually beat in the flour mixture.
With a soft spatula, scrape any residual flour off the sides of the mixing bowl and stir it into the dough.
Oats, Cranberries and Chocolate - To the mixing bowl, add oatmeal, dried cranberries and dark chocolate chips. Using a large sturdy spoon, stir together until combined.
To the greased cookie sheet, drop the dough by 2 rounded tablespoons per cookie that are spaced a couple inches apart.

BAKE:

Bake in a preheated oven (at 350 degrees F.) until the edges of the cookies are a light golden brown and the middle of the cookies are still soft (10 to 11 minutes).

COOL AND SERVE:

Transfer the cookies onto a wire rack to cool before serving.
This recipe is adapted from Quaker Oats Vanishing Oatmeal Cookies.

Notes

TIPS:

Rather than adding the eggs directly into the mixing bowl, first crack them into a small bowl just in case there is a bad egg.
This way the bad egg won't contaminate the ingredients that are already in the mixing bowl.
For a chewy cookie, remove the cookies from the oven while the middle is still soft.

Author: Nancy@CouponClippingCook

Course: Dessert, Snack

Cuisine: American

Keyword: Chocolate Chip Cookies, Cookies, Cranberries, Dark Chocolate Chips, Oatmeal Cookies