Cranberry Oatmeal Chocolate Chip Cookies
Cranberry oatmeal chocolate chip cookies with crispy, caramelized edges and perfectly gooey centres that can be ready in under 30 minutes!
Ingredients
- 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
Instructions
- 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, salt 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!
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