One of my favorite cookies to make (and eat) are these Oatmeal Chocolate Chip Cookies.
Not only do you get the classic taste of an old-fashioned oatmeal cookie, you also get the added flavors of both chocolate and dried cranberries scattered throughout each one.
However these cookies are slightly different than soft and puffy traditional cookies that you bake. Instead, they are slightly crunchy on the edges with a soft and moist center.
They pair perfectly with a hot cup of coffee, hot chocolate or even a pumpkin latte. Not to mention, that they make a great addition to any Christmas Cookie Tray.
Oatmeal Chocolate Chip Cookies
- All-purpose flour
- Baking soda
- Kosher salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Pure vanilla extract
- Large eggs, room temperature
- Old-fashioned oats
- Semi-sweet chocolate chips
- Dried cranberries (aka Craisins)
Coarse Sea Salt – optional
Before you prepare the ingredients for the Oatmeal Chocolate Chip Cookies be sure that the butter and eggs are set out and warmed to room temperature.
Then preheat the oven and line 2 large baking sheets with parchment paper or silicone baking mats. I have to admit, I was hesitant to purchase silicone baking mats, but I absolutely love them!
Not only do they prevent food from sticking to the baking sheet, they also save me money since I don’t have to purchase parchment paper any more.
Now gather and measure the flour. Do this by fluffing up the flour in the bag. Then spoon the flour in the measuring cup until it overflows.
Finally, use a knife to scrap the excess flour off the top of the measuring cup. Then pour the measured flour in a colander or sifter over a large bowl.
Next add the baking soda and salt to the flour and sift to remove any clumps and set aside.
Cream The Butter & Sugar
Place the room temperature butter, brown sugar, and granulated sugar in a large mixing bowl and beat on medium-high speed for 3-4 minutes. If you are using a stand mixer use the paddle attachment if available.
If using a hand mixer, the whisk attachments will work just fine. However, be sure to scrape down the bowl with a silicone spatula whenever needed.
It is extremely important that the butter is at room temperature for these Oatmeal Chocolate Chip cookies to bake correctly. If the butter is too soft, the cookies will spread out too much and become too thin.
The butter and sugar mixture should be light and fluffy before proceeding to the next step. Be patient. As stated above, this will take 3-4 minutes.
When the butter mixture is nice and creamy add the vanilla and mix on low speed just until incorporated. Then add one egg at a time on low speed, again, just until the egg gets mixed into the batter.
While the mixer is on low speed add the oats and then slowly add the flour mixture, a little at a time, just until incorporated, being sure not to over mix the batter.
Remove the bowl from the stand mixer (if using) and stir in the chocolate chips and dried cranberries until they are evenly distributed throughout the batter.
When the oven is preheated and you are ready to cook your Oatmeal Chocolate Chip Cookies use a medium scoop or two spoons to place the dough onto the prepared baking sheets. Be sure to leave 2 inches between each dough ball.
If you would like to add an additional layer of both taste and texture to your cookies, sprinkle a little coarse sea salt on top of each dough ball.
As the dough begins to spread during the baking process the salt will adhere to the top of each cookie. The addition of the salt pairs perfectly with the sweet flavor of the chocolate and the tart flavor of the dried cranberries.
Place the baking sheet in the oven and bake for 10-12 minutes, until browned. Unlike most cookies, these Oatmeal Chocolate Chip Cookies will turn more medium brown in color, especially around the edges.
Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring them to a cooling rack lined with parchment paper or a silicone mat.
Serve warm or at room temperature.
Frequently Asked Questions
There are a couple of reason that your cookies may have turned out too flat. First, the butter should not be soft or melted. Instead, the butter needs to room temperature. However, a few other reasons that they might have spread out too much is the dough was put on a hot baking sheet, or the baking soda is out of date or not enough flour was used.
This Oatmeal Chocolate Chip Cookie recipe is designed to be a darker cookie than traditional oatmeal cookies. However, it is important to remove the cookies when the edges become light-medium brown in color and the center is light brown.
After the cookies have cooled completely it is best to store the cookies in an air-tight container at room temperature. However, you can also freeze the cookies for later enjoyment as well. Simply place the cookies in an air tight container with wax paper between each layer.
Other Favorite Cookie Recipes
- Soft Oatmeal Raisin Cookies
- Chocolate Peanut Butter No Bake Cookies
- Peanut Butter Blossom Cookies
- Easy Pumpkin Cookies
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- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 pound unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 teaspoons pure vanilla extract
- 2 extra-large eggs, room temperature
- 1 1/4 cups old-fashioned oats
- 1 1/2 cups semi-sweet chocolate chips
- 3/4 cup dried cranberries
Preheat the oven to 375°F (190°C) and line 2 large baking sheets with parchment paper.
Sift the flour, baking soda, and salt into a medium bowl and set aside.
Place the room temperature butter, brown sugar, and granulated sugar oin a large mixing bowl and beat on medium-high speed using the paddle attachment if available for 3-4 minutes. Be sure to scrape down the bowl with a silicone spatula whenever needed.
Add the vanilla, then one egg at a time on low speed.
With the mixer on low speed add the oats and then slowly add the flour mixture a little at a time just until incorporated, being sure not to overmix the batter.
Stir in the chocolate chips and cranberries until they are spread throughout the batter.
Use a medium cookie scoop to place the dough onto the prepared baking sheets leaving 2 inches between each dough ball.
Place in the preheated oven and bake for 10-12 minutes, until browned.
Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring them to a cooling rack lined with parchment paper.
Serve warm or at room temperature.
Recipe provided by Make Your Meals
Amount Per Serving: Calories: 170Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 96mgCarbohydrates: 24gFiber: 3gSugar: 13gProtein: 3g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.