Can’t decide between a chocolate chip cookie or a cranberry oat cookie? Then try this Chocolate Chip Cranberry Oat Cookies recipe! With the right amount of sweetness, full with chocolate chips, tart bits of cranberries and wholesome oatmeal. The perfect cookie to snack throughout the day and best of all, its super easy to make!
This recipe is inspired by my obsession with Purebread Bakery in Whistler which I’ve shared about it in my previous post. The inspiration specifically comes from their chocolate chip sour cherry cookies that I got on my first visit to the bakery. The cookie from Purebread was large & thin, very chewy, not overly sweet, just the right amount of chocolate chips and dried cherries that not only cuts through the sweetness from the chocolate chips but adds a nice fruity tang to it and oatmeal for wholesomeness.
You know how I love a good cookie so of course I have to try recreating it in my own kitchen. While experimenting this cookie recipe, I wanted to use easy-to-get pantry ingredients so instead of using dried sour cherries, I decided to go with dried cranberries that are much easier to obtain and also cheaper than sour cherries.
Key Ingredients to Make this Recipe
Flour – nothing fancy, just regular plain flour works fine
Unsalted butter – of course a good cookie has to use some good butter. I often use unsalted French butter, you can use your favourite brand, just make sure its unsalted.
Light brown sugar – keeps the cookies moist and adds a wonderful molasses flavour
Chocolate chips – use regular semi-sweet chocolate chips that can be easily found in the baking supplies section in most supermarkets. Don’t have to go artisan here.
Old-fashioned rolled oats – use ROLLED OATS, not quick cooking or instant oats. Rolled oats hold up better. Also easily available at the cereal section of most supermarkets
Dried cranberries – will be good if you can get organic non-sweetened type. Try Scoop Wholefoods. Otherwise just use any dried cranberries you can find.
Why you should make these cookies
I wanted the cookies to resemble the ones I tried from Purebread but this recipe turned out quite different. In a good way. First of all, the cookies didn’t spread as much. However, the thickness resulted in a cookie with a texture that was extra satisfying that surprisingly gravitates towards the crunchy side, almost like English biscuits. Every mouthful was packed full of chocolate chips, tangy cranberries and hearty oats. These cookies are also less greasy than a classic chocolate chip cookie and I could convince myself to eat it for breakfast or as a snack before workout.
Bake them all and store in an airtight cookie jar. I ‘m sure these cookies will come in handy when you need a quick snack or to satisfy a sweet craving. They are also great as edible gifts! You can save extra dough disks, freeze and save for baking on a lazy weekend afternoon. Do give this recipe a try! But be warn, the cookies are addictive!
Chocolate Chip Cranberry Oat Cookie
- 140 grams unsalted butter chop into rough chunks for easy mixing
- 120 grams light brown sugar
- 50 grams fine white sugar
- 1/2 tsp baking soda
- 3/4 tsp flaky sea salt
- 1 tsp pure vanilla extract
- 1 egg
- 240 grams all-purpose flour
- 160 grams chocolate chips
- 60 grams rolled oats
- 80 grams dried cranberries
- Preheat the oven to 180C
- In the stand mixer bowl, add in chunks of butter, light brown sugar, white sugar, baking soda, salt and vanilla extract
- Using the paddle attachment, pulse for a few times to combine the ingredients in the mixer bowl. On medium speed, mix for 3 minutes until pale and fluffy. Stop to scrap the sides of the bowl if necessary
- Add egg and mix on low speed until well combine. About 1 minute.
- Add in the flour all at once. Pulse for a few times to prevent flour from flying out of the bowl. Turn to low speed and mix for about 10 to 15 seconds. Mixture will look dry, crumbly and not fully combine. That's perfectly ok.
- Now add in all the chocolate chips, cranberries and oats. Pulse for a few times. Remove bowl from mixer and fully combine by hand using a spatula. Stop mixing once all the flour has been incorporated.
- Scoop out rounds of dough using an ice cream scoop. You can also scoop out with a large spoon and shape round with your hands. Compress the round doughs into shape of disks.
- Place cookie dough disks on a baking tray lined with baking paper, spacing them about 2 inches apart to allow room for spreading.
- Bake for 15 to 20 mins, depending on the size of the dough. The cookies should look light golden brown on the surface.
- Allow to cool on the baking tray for at least 10 minutes before removing them for storing
- You can also use hand mixer instead of stand mixer.
- This recipe does not require chilling of the dough. However, you may chill or freeze the dough if not baking immediately or if there are leftovers. Just add a few minutes of extra baking time if your cookie dough is chilled or frozen.
- It doesn't matter what cookie dough size as long you watch closely the baking timing. Generally a 50g dough should be done in 13 to 15 mins whereas a 80g dough should take around 16 to 18 mins. For even larger cookie like 100g dough, should take about 20 to 22 mins.
- Cookies keep well in room temperature for about 5 days or 2 weeks in the chiller.
I posted a tutorial on Instagram Reel. Do have a look to get a visual guidance on making this recipe.
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @vanillynbakery on Instagram. I’d love to see your lovely bakes!
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