Cranberry Oatmeal Chocolate Chip Cookies

Cranberry Oatmeal Chocolate Chip Cookies

Yields 2 dozen cookies


  • 1⁄2 cup unsalted butter, softened to room temperature
  • 3/4 cup firmly packed brown sugar, dark or light
  • 1/4 cup granulated sugar
  • 1 egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 Tablespoon dark molasses; corn syrup, dark agave nectar, or any other syrup may be substituted
  • 1⁄2 teaspoon baking powder
  • 1⁄2teaspoon baking soda
  • 1⁄2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 and 2/3 cup old-fashioned rolled oats
  • 1 cup flour
  • 1⁄2 cup Paradise Meadow® sweetened dried cranberries
  • 1⁄2 cup chocolate chips


In a small bowl combine the dry ingredients, whisking well to blend. In a large bowl, beat the butter and sugar until light and fluffy. Add the egg and beat on high until incorporated. Add the vanilla extract and molasses and beat well to combine. Turn the mixer to low and add the dry ingredients, 1/3 at a time, beating well after each addition . Next, stir in the chocolate chips and the sweetened dried cranberries. The dough will be thick.  Chill the dough for at least 30 minutes in the refrigerator.

Preheat the oven to 325 degrees. Drop by tablespoons onto parchment lined cookie sheets approximately 1 1⁄2 inches apart. Bake for 10 to 12 minutes or until golden brown. The centers will be soft.  Remove from oven and let cool first on baking sheets for 5 minutes and then transfer to a wire rack to cool completely.  A 1⁄2 cup of nuts or other add in may be added at your discretion.

Adapted from Sally's Baking Addiction