Why Make This Recipe
Big Fat Dark Chocolate Cranberry Oatmeal Cookies are the perfect combination of chewy oats, rich dark chocolate, and sweet dried cranberries. These cookies will satisfy your sweet cravings while providing a hint of fruity flavor. They are simple to make and are sure to be a hit at home or any gathering. Plus, the combination of ingredients makes them a delicious treat that feels a bit more wholesome than your typical cookie.
How to Make Big Fat Dark Chocolate Cranberry Oatmeal Cookies
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips
- 1 cup dried cranberries
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix the rolled oats, flour, baking soda, and salt.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar.
- Beat in the egg and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until well combined.
- Stir in the dark chocolate chips and dried cranberries.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes until the edges are golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Big Fat Dark Chocolate Cranberry Oatmeal Cookies
Serve these cookies warm with a glass of milk or a cup of coffee. They also make a wonderful dessert when paired with a scoop of vanilla ice cream. You can enjoy them any time of day as a sweet snack.
How to Store Big Fat Dark Chocolate Cranberry Oatmeal Cookies
Store your cookies in an airtight container at room temperature for up to a week. You can also freeze them for longer storage. Just place the cooled cookies in a freezer bag and they will stay fresh for up to three months.
Tips to Make Big Fat Dark Chocolate Cranberry Oatmeal Cookies
- Make sure your butter is softened to room temperature for easy mixing.
- Do not overmix the dough to keep the cookies tender.
- For a chewier texture, store them in a container with a slice of bread, which helps them maintain moisture.
- Experiment by adding nuts or using white chocolate chips instead of dark chocolate for a different flavor.
Variation
You can customize these cookies by adding different ingredients such as nuts (like walnuts or pecans) or substituting the dried cranberries for raisins or chopped dried cherries.
FAQs
1. Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture of the cookies may be different—less chewy and more soft.
2. How do I know when the cookies are done baking?
The cookies are done when the edges are golden brown, and the centers still look slightly soft. They will firm up as they cool.
3. Can I make these cookies without eggs?
Yes, you can substitute one egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan option.
Enjoy baking and sharing these delightful Big Fat Dark Chocolate Cranberry Oatmeal Cookies!
Big Fat Dark Chocolate Cranberry Oatmeal Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix the rolled oats, flour, baking soda, and salt.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar.
- Beat in the egg and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until well combined.
- Stir in the dark chocolate chips and dried cranberries.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes until the edges are golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.