Ingredients

The following ingredients have 20 Servings
  • 1 cup dried cranberries
  • 1 cup unsalted butter (softened (We recommend using name brand butter for best results.))
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups old-fashioned oats
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup dark chocolate chips

Instruction

  • Line a baking sheet with parchment paper then set aside.
  • Place the cranberries in a bowl of hot water. Set aside while you work on the cookie dough.
  • Cream butter and sugars in a stand mixer on medium speed until fluffy and significantly light in color, about 8 to 10 minutes.
  • Add the eggs and vanilla extract. Mix on low until combined. Scrape down the sides as needed.
  • Add oats, flour, cinnamon, baking soda, and salt. Mix on low speed just until no flour streaks remain.
  • Drain the water from the bowl of cranberries. Add the cranberries and chocolate chips to the cookie dough and stir to combine.
  • Use a 2 tablespoon sized cookie scoop and portion the dough onto the large baking sheet. It's ok if the dough is close together. Cover loosely with plastic wrap and transfer to the baking sheet to the refrigerator to chill for 45 minutes.
  • While the dough is in the refrigerator, line 1 to 2 additional baking sheets and preheat the oven to 350°F.
  • Transfer a few of the chilled dough portions about 2 inches apart of the prepared baking sheets, press down slightly, and dot with chocolate chips if desired.
  • Bake for 11 to 13 minutes until the edges are brown and the tops are golden brown. The centers should be almost set with only a little bit of shine visible.
  • Remove the cookies from the oven and allow them to cool for 5 minutes before transferring to a cooling rack.
  • Scroll up into the post to see tips, FAQs, and storage options.