‘Tis the season for baking cookies, and this is one of my classic recipes: chocolate chunk oatmeal cookies with cranberries. I got re-inspired to bake these recently when I read that they just so happen to be Jill Biden’s favorite cookies – such an honor!
These aren’t the most dainty cookies in the world: they’re big, delicious, and loaded with goodies. I love the combination of cranberry and chocolate, as the cranberries have a great tangy sweetness that balances the richness of the chocolate. Old fashioned rolled oats give the cookies a really hearty feel – and makes them kind of feel okay to eat for breakfast! 😉
Chocolate Chunk Oatmeal Cookies With Cranberries
- 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
- Special equipment: a 4-ounce (1/2 cup) ice cream or cookie scoop
- 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.