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Chocolate Chip Cranberry Oat Cookie

Can’t decide between a chocolate chip cookie or a cranberry oat cookie? Then try this Chocolate Chip Cranberry Oat Cookies recipe!
Prep Time 30 mins
Cook Time 18 mins
Course Dessert


  • 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.
Keyword chocolate chip, cookies