Today, I’ve got a beautiful cranberry oatmeal chocolate chip cookies that has crispy, caramelized edges and perfectly gooey centres with a hint of cinnamon in every bite! These cookies are an easy crowd pleaser that can be done in under 30 minutes!
Oatmeal cookies are one of my favourite cookies, whether they be oatmeal raisin or oatmeal chocolate chip, both very different but amazing! Instead, today we’re adding dried cranberries which is the perfect way to offset the sweetness a little while Christmassing it up a bit! And yes, I do believe I just made up that word, but it works. Between the cranberries and hint of cinnamon, these cranberry oatmeal cookies are the perfect holiday cookie that are so easy to make!
These cookies honestly remind me of Pillsbury cookies, mind you not flavour wise obviously, but when they are fresh out of the oven, it’s soo hard to stop eating them! They’re so amazing when they’re fresh and warm, as goes with most oatmeal cookies I would say. I love pretty much any cookie fresh out of the oven but there’s something about a warm oatmeal cookie that’s just so cozy and relaxing on a chilly day.
How To Freeze and Bake No Chill Cookie Dough
If you’d like to freeze the dough to save time in the future, follow these simple steps.
- Prep the dough as instructed.
- Roll the dough into balls.
- Place in an airtight container or bag.
- Label with type or flavour of dough, date, bake time and baking temperature. This makes life much easier when you pull the bag out of the freezer in a couple months and have forgotten what it is. (If you’re using a reusable bag, you can just write this information on a piece of masking tape or something similar.)
- Store in freezer for up to 3 months.
- When ready to bake, preheat your oven and place balls on baking sheet.
- Add 1-2 minutes to bake time as baking from frozen and enjoy!
How To Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
- For best results, ensure all your ingredients are room temperature. This allows your ingredients to incorporate into each other leading to a much better bake and texture.
- Don’t overmix your batter once you’ve added the flour. Mix until just combined.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Holiday Recipes
Today’s song is one I always need to dance and sing along too at least 20 times every Christmas! Here’s Christmas Wrapping by The Waitresses. Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Cranberry Oatmeal Chocolate Chip Cookies
- 1/2 cup (113g) unsalted butter, room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (90g) light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup (90g) all purpose flour
- 1 1/4 cup (150g) quick oats
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 3/4 cup (120g) semi sweet chocolate chips
- 3/4 cup (90g) dried cranberries
- Line or spray a baking sheet. Preheat your oven to 350℉.
- In the bowl of a stand mixer or large mixing bowl, add the butter and sugars. Cream them together, beating on medium speed for 3-4 minutes.
- While the butter beats, to a medium mixing bowl, add the flour, oats, baking soda and cinnamon. Set aside.
- Add in the egg to the butter mixture and mix until combined. Add in the vanilla extract and mix until combined.
- Add the dry ingredients to the butter mixture and beat until combined. Add in the chocolate chips and dried cranberries and mix for an additional 5-10 seconds until combined.
- Scoop 2 tbsp size cookies and ensure they're at least 2 inches apart on the pan. Top with additional dried cranberries and chocolate chips if you like. Bake for 10-12 minutes or until the edges just start to turn golden brown.
- Allow to cool for 5 minutes before transferring to a wire rack to completely cool. Store in an airtight container for up to 4 days and enjoy!