Cranberry Oatmeal Chocolate Chip Cookies
Soft and chewy, these oatmeal cranberry chocolate chip cookies are perfect for fall baking! A healthier alternative with oats, the cookies are a perfect treat for the holidays.
Enjoy a healthier oatmeal cookie loaded with cranberries, chocolate chips, and cinnamon. They are delicious and you can feel good about including in kids lunch boxes.
Cranberry season is here and we love everything cranberry-related! Fresh cranberry scones, cranberry apple pie, cranberry punch – it’s all amazing!
These cookies are soft on the inside, crisp on the edges, and have a perfect chewy bite.
Pick up butter, dried cranberries, and chocolate chips on sale at Safeway to make these scrumptious cookies for an afternoon snack or dessert this week! These are also delicious for a cookie exchange party you may be attending. My go-to cookie for a cookie exchange is a chewy ginger spice cookie – they are always delicious, but it’s nice to mix it up!
Related Reading: How to Host a Cookie Exchange Party and The Perfect Holiday Brunch Menu
Ingredients in Oatmeal Cranberry Cookies with Chocolate Chips
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 1/2 cups old fashioned rolled oats
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- dried cranberries
- chocolate chips (milk, semi-sweet, or white chocolate)
- 1/2 cup pecans, chopped (Optional)
How to Make Oatmeal Cranberry Chocolate Chip Cookies
- Preheat the oven to 350° F.
- In a large bowl, cream together the butter and sugars until smooth. Add the egg and vanilla extract and beat until combined.
- To the bowl, add the flour, oats, baking soda, ground cinnamon, salt, and mix until thoroughly combined.
- Add the cranberries and chocolate chips and mix until combined. If using nuts, add them to the mix at this time.
- Using a 1/5 to 2 tablespoon cookie scoop, scoop the cookie dough and drop it onto baking sheets. Gently press down on the cookie dough slightly before baking.
- Bake for 10-13 minutes until golden brown.
- Remove from the oven and allow to cool on the baking sheet for 5 – 10 minutes, then transfer to a wire rack to finish cooling.
How to Store Cranberry Oatmeal Cookies
These cookies are crisp and chewy, so it’s best to store them in an air-tight food storage container on the counter.
The cookies can last up to a week, although in my house, they didn’t last a day ;-).
Additional Cranberry Recipes
Cranberry Orange Greek Yogurt Cake With Sugared Cranberries
Pear Pistachio Salad With Cranberries & Lemon Poppyseed Dressing
Butternut Squash Salad With Kale, Apples & Cranberries
Cranberry Apple Stuffed Pork Loin
Additional Cookie Recipes
Chewy Ginger Spice Cookies Recipe
Cranberry Oatmeal Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 1/2 cups old fashioned rolled oats
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 3/4 cup sweetened dried cranberries
- 3/4 cup chocolate chips milk, semi-sweet, or white chocolate
- 1/2 cup pecans chopped (optional)
Instructions
- Preheat the oven to 350° F.
- In a large bowl, cream together the butter and sugars until smooth. Add the egg and vanilla extract and beat until combined.
- To the bowl, add the flour, oats, baking soda, ground cinnamon, salt, and mix until thoroughly combined.
- Add the cranberries and chocolate chips and mix until combined. If using pecans, add them at this time as well.
- Using a 1/5 to 2 tablespoon cookie scoop, scoop the cookie dough and drop it onto baking sheets. Gently press down on the cookie dough slightly before baking.
- Bake for 10-13 minutes until golden brown.
- Remove from the oven and allow to cool on the baking sheet for 5 - 10 minutes, then transfer to a wire rack to finish cooling.
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