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Cranberry Dark Chocolate Cookies are a sweet and slightly tart cookie. The dried cranberries accent the delicious dark chocolate and oatmeal in this tasty cookie recipe. These cookies are perfect for a Holiday cookie exchange!
Cranberry Dark Chocolate Cookies
Now that the weather is cooler I have been using my oven a lot more. Casseroles, cakes, and cookies. The three C’s! I dearly love to cook, and to share my recipes with others so they can make delicious food for their loved ones.
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A sure sign that it’s nearing the Holidays is seeing my trusty Kitchen Aid® mixer out on the kitchen counter! I love that mixer. Cookies are perfect to mix up in it because the low speed is strong and can handle this cookie dough all full of chocolate chips, oatmeal, and dried cranberries!
The first time I made Cranberry Dark Chocolate Cookies I was a little uncertain that Paul would like them. He’s not into cranberries. Well, when he got home from work I gave him one and didn’t tell him what was in it, lol! He really liked it! So I have made them more often because they are so good!
Cookies are meant to be shared, so bake up a batch and bring a smile to someone’s face!
Chocolate Chip Oatmeal Cookies
Soft Chewy Ginger Cookies
Crock Pot Chocolate Peanut Clusters
Instant Pot Maple Candied Pecans
5 Ingredient Chocolate Peanut Bars
Cranberry Dark Chocolate Cookies
Ingredients
Dry Ingredients (stir together)
- 1 cup Oats (I use quick, but use what you have)
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Kosher Salt
Cream Together with Mixer
- 2 ¼ sticks Unsalted Butter, room temperature
- 1 cup Brown Sugar
- ½ cup Granulated Sugar
Add After Creaming Butter and Sugar
- 2 large Eggs, room temperature
- 1 Tablespoon Vanilla Extract
Add In Last
- 1 ½ cups Dark Chocolate Chips
- 1 ½ cups Dried Cranberries
- ¾ cup Chopped Pecans (optional)
Instructions
- Heat oven to 325° F. Line 2 or 3 baking sheets with parchment paper.
- In a large bowl, stir together the dry ingredients. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugars until well combined.
- Add the eggs, one at a time, mixing on low speed. Then add the vanilla and mix on medium speed, stopping to scrape the bowl once or twice.
- With the mixer on low speed, add the dry ingredients, one large spoonful at a time, until incorporated. Stop and scrape the bowl a couple of times.
- Add the chocolate chips, cranberries, and pecans (if using). Mix on low speed to distribute them.
- Drop by spoonfuls onto the parchment lined baking sheets, a few inches apart. Don't press them down, leave them as they drop.
- Bake at 325° (F) for 10 to 14 minutes, or until the edges turn golden brown, and the tops just barely start to get some color. The size of scoop you use will alter the cook time, so just keep an eye on them!
- Cool the cookies on the baking sheets completely, and then transfer to an air-tight container to store them.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you so much Sandy for the recipe. I love them, and wasn’t sure if it was supposed to be baked with cool dough or room temperature dough but I cooled it overnight in the fridge and baked using a small cookie scoop retaining the round shape, for only 10minutes in a gas oven. Any longer may have burnt them but they came out real nice.
Have A Wonderful Day!
And Keep On Baking
Judy
How many tablespoons are 9 oz. butter?
18
I made these cookies and took them to my work party. They we’re a huge hit! I will make them again.
That’s great, JoAnne! Thank you so much!
I just made these cookies and they turned out fabulous! I will be taking them to Thanksgiving festivities tomorrow. Many thanks for this recipe!