Oatmeal, Cranberry and Chocolate Chunk Cookies
This recipe creates delicious oatmeal, cranberry, and chocolate chunk cookies. It involves combining dry ingredients, creaming butter and sugars, then incorporating wet and dry components with oats, cranberries, and chocolate. The dough is scooped, slightly flattened, and baked until golden, resulting in chewy, flavorful cookies.
Equipment
- 1 Stand Mixer Fitted with a paddle attachment for efficient creaming and mixing.
- 2 Baking Sheets Standard half-sheet size is ideal for baking cookies evenly.
- 1 Parchment Paper To line baking sheets for easy release and cleanup.
- 1 Medium Mixing Bowl For whisking dry ingredients.
- 1 Cookie Scoop A 4-ounce scoop ensures consistent cookie size.
Ingredients
Main
- 1 cup all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 stick unsalted butter at room temperature
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 large egg at room temperature
- 1/2 teaspoon pure vanilla extract
- 2 cups old fashioned oats
- 1 cup dried cranberries
- 1 4-ounce 60 percent cacao bittersweet chocolate bar (recommended: Ghirardelli), chopped into 1/4-inch chunks
Instructions
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.
Notes
Ensure butter and egg are at room temperature for a smooth, emulsified dough that prevents separation and promotes even baking. Avoid overmixing the dough once the flour and oats are added; mix just until incorporated to keep the cookies tender and prevent gluten development, which can lead to tough cookies. For an enhanced flavor profile, consider toasting the oats lightly before adding them, or using a blend of dark and milk chocolate chunks. A sprinkle of flaky sea salt on top of the cookies just before baking can elevate the sweetness and add a sophisticated finish. Do not overbake; the cookies should be slightly golden at the edges but still soft in the center, as they will continue to set as they cool.