So excited to share this Dried Cranberry & Dark Chocolate Oatmeal Cookies recipe with pops of red cranberries that reminds me that Valentine’s Day is around the corner! This recipe is incredibly simple with ingredients you’ll more than likely have in your kitchen already – a win-win!
The Star Ingredients
Let’s go over some of the key ingredients that are used within this recipe that makes all the difference!
Gotta love the addition of some dried cranberries! These little guys add a punch of bright flavor, some tartness as well as a lovely color to these rather nutritious cookies. Can I say that?! Nutritious cookies?
Not a dark chocolate fan? No problem! Another great combo could be to add some chopped walnuts or even add white chocolate instead!
Flaky Sea Salt
The ultimate finishing touch – flaky sea salt! I personally love adding a pinch of salt to the tops of most things… and these cookies are no exception. It brings out the caramelized flavors of these Oatmeal cookies in each and every bite.
STORING COOKIE DOUGH FOR FRESH BAKES
Instead of baking all your cookies all at once, I prefer to keep the scooped dough wrapped in the freezer. Then, when you get another craving, pull a few out and bake them fresh! Here’s how it’s done.
Once you’ve chilled the cookie dough for at least one hour, scoop it into balls using a cookie scooper or tablespoon. Place scooped cookies on a small baking sheet or plate lined with parchment paper. Wrap with plastic, then place in the freezer for thirty minutes.
This process allows the cookies to firm up a bit before placing frozen cookies into a ziplock bag and storing them in the freezer. Freezing the cookies separately for thirty minutes will prevent them from sticking together in the ziplock.
The next time you have a craving for a freshly baked cookie, simply remove the cookie from the freezer and bake! It may take you a few extra minutes to bake as they are frozen so keep this in mind as you set your timer.
Dark Chocolate Cranberry Oatmeal Cookies
- Cookie Scoop or Tablespoon
- Parchment Paper
- Baking Sheet
- 1/2 cup (114 g) Unsalted Butter, room temperature
- 1/2 cup (110 g) Brown Sugar
- 1 Egg, room temperature
- 1 tsp Vanilla Extract
- 3/4 cup + 1 Tbsp (105 g) All-Purpose Flour
- 1 2/3 cups (135 g) Rolled Oats
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/3 cup (59 g) Dark Chocolate, chopped
- 1/3 cup (34 g) Cranberry
- Flaky Sea Salt, optional
- Whisk together most of your dry ingredients – the flour, baking soda, and sea salt in a bowl and set aside.
- Place the butter and sugar in your mixing bowl and using the paddle attachment, cream until you reach a fluffy, rather pale color. This should take about 3-5 minutes. Make sure to take a second to scrape down the bowl before then adding your egg and mixing for an additional few minutes until combined.
- Slowly add the mixed dry ingredients in two separate stages, mixing until your ingredients have JUST fully combined. Then, add oats and mix until combined before doing the same with the roughly chopped dark chocolate and cranberries.
- When ready to bake, preheat the oven to 350 degrees Fahrenheit and prepare your baking tray with parchment paper.
- Using a medium-sized cookie scoop, place your preferred number of cookies onto a baking sheet, add a sprinkle of flaky sea salt and bake for about12-14 minutes depending on the size of your cookies. I baked my medium-sized cookies for 12 minutes. Remove from the oven and let cookies sit undisturbed for 3-5 minutes. Then, transfer to a wire rack and allow to cool before enjoying!