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Closeup of three Cranberry Dark Chocolate Cookies stacked on a basket lined with a pink napkin

Cranberry Dark Chocolate Cookies

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
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings 2 dozen
Calories 101 kcal
Author Sandy Clifton


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)


  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.