Cranberry Dark Chocolate Cookies

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 big red 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!

Today’s batch is packaged up to send with Paul to work to share with his coworkers. They are a great bunch, and have been working hard! Cookies are meant to be shared, in my opinion.

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5 from 1 vote

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Cranberry Dark Chocolate Cookies

Prep Time

20 mins

Cook Time

13 mins

Total Time

33 mins

 

Cranberry Dark Chocolate Cookies are a sweet and slightly tart cookie. The dried cranberries accent the delicious dark chocolate chips in this tasty cookie recipe. These cookies would be perfect for a Holiday cookie exchange!

Course: Dessert

Cuisine: American

Keyword: chocolate cranberry oatmeal cookies

Servings: 2 dozen

Calories: 101 kcal

Author: Sandy Clifton

Ingredients

Dry Ingredients (stir together)

• 1 cup Oats (I use quick, but use what you have)
• 2 cups Flour
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1 tsp Kosher Salt

Cream Together with Mixer

• 9 oz Butter, unsalted
• 1 cup Brown Sugar
• 1/2 cup White Sugar

Add After Creaming Butter and Sugar

• 2 large Eggs, room temperature
• 1 Tbsp Vanilla

Add In Last

• 1 1/2 cups Dark Chocolate Chips
• 1 1/2 cups Dried Cranberries
• 3/4 cup Chopped Pecans (optional)

Instructions

1. Heat oven to 325° F. Line 2 or 3 baking sheets with parchment paper.

2. In a large bowl, stir together the dry ingredients. Set aside.

3. In a stand mixer, cream together the Butter and sugars until well combined.

4. 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.

5. 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.

6. Add the chocolate chips, cranberries, and pecans (if using). Mix on low speed to distribute them.

7. Drop by spoonfuls onto the parchment lined baking sheets, a few inches apart. Don't press them down, leave them as they drop.

8. Bake at 325° (F) for 13 to 15 minutes, or until the edges turn golden brown, and the tops just barely start to get some color.

9. Cool the cookies on the baking sheets completely, and then transfer to an air-tight container to store them.