Cranberry Chocolate Chip Oatmeal Cookies

Cranberry Oatmeal Cookies pic5

If you are looking for crazy delicious cookies with an easy recipe, try this one. The recipe is simple and very basic but the cookies taste deliciously homemade. The sweet, tangy dried cranberries and bittersweet dark chocolate chips make these cookies perfect for the holidays. They taste even better the next day.

The large batch is ideal for cookie swaps, fund raisers and cookie sales. They hold up pretty well if you want to ship them out to friends and family. People love oatmeal chocolate chip cookies no matter what.

 

Cranberry Chocolate Chip Oatmeal Cookies

Preheat oven to 350 degrees F. Cook time: 14 minutes until edges are brown.

Whisk together the flour, salt, baking powder and baking soda in a medium bowl, set aside. Measure 2 cups oatmeal in a bowl, set aside. Eggs and butter are at room temperature.

In a large mixing bowl combine the butter, sugars and peanut butter, mix until combined, about 4 minutes. Add the eggs, one at a time, and beat until well combined. Add the vanilla extract and beat for another minute. Slowly add the flour mixture, mix well. Then add the oatmeal, mix until just combined.

Cranberry Oatmeal Cookies pic2

Stir and fold in the cranberries and chocolate chips. Cover and chill the cookie dough in the refrigerator for 15 to 30 minutes. Using a medium cookie scoop, drop the cookie dough onto the ungreased baking sheet. Use a fork, gently press down the dough, optional. Bake 14 minutes until edges are brown. Watch at the end. Allow cookies to cool completely, serve with milk. The sweet, tangy dried cranberries and bittersweet dark chocolate chips make these cookies perfect for the holidays. People love them.

Cranberry Oatmeal Cookies pic4

 

Print recipe:

Cranberry Chocolate Chip Oatmeal Cookies

  • Servings: 45 cookies | Recipe by Leslie at Soups Ahoy
  • Print

Cranberry Oatmeal Cookies pic3 print

Ingredients and Instructions

2 cups all-purpose flour, 1/2 teaspoon regular salt
1 teaspoon baking powder, 1 teaspoon baking soda
1 stick plus 6 tablespoons butter, 1/3 cup creamy peanut butter
2/3 cup regular granulated sugar, 3/4 cup dark brown sugar
2 large eggs, 2 teaspoons pure vanilla extract
2 cups regular oatmeal (Quake 1-minute or rolled oats, uncooked)
1 bag (10 oz) Ghirardelli 60% cacao bittersweet chocolate chips
3/4 cup dried cranberries, soften in orange juice, drain well

Preheat oven to 350 degrees F. Cook time: 14 minutes until edges are brown. Watch at the end.

Whisk together the flour, salt, baking powder and baking soda in a medium bowl, set aside. Measure 2 cups oatmeal in a bowl, set aside. Eggs and butter should be at room temperature.

In a large mixing bowl combine the butter, sugars and peanut butter, mix until well combined, about 4 minutes. Add the eggs, one at a time, and beat until well combined. Add the vanilla extract and beat for another minute. Slowly add the flour mixture, mix well. Then add the oatmeal, mix until just combined.

Stir and fold in the cranberries and chocolate chips. Cover and chill the cookie dough in the refrigerator for 15 to 30 minutes. Using a medium cookie scoop, drop the cookie dough onto the ungreased baking sheet. Use a fork, gently press down the dough, optional. Bake 14 minutes until edges are brown. Watch at the end. Allow cookies to cool completely, serve with milk. The sweet, tangy dried cranberries and bittersweet dark chocolate chips make these cookies perfect for the holidays. People are crazy for oatmeal cookies.


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https://soupsahoy.wordpress.com/2015/12/17/cranberry-chocolate-chip-oatmeal-cookies/

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