Cranberry Oatmeal Cookies

These Cranberry Oatmeal Cookies are filled with fresh cranberries, oats, chocolate chips, pecans and butter from local Oregon Dairy farmers. This cookie is a delicious and simple holiday cookie recipe to add to your baking list that everyone will absolutely love.
30 min


  • 2 cups (284 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking soda
  • 3/4 teaspoon (4 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 1 cup (227 grams) unsalted butter, room temperature
  • 1 cup (200 grams) dark brown sugar
  • 3/4 cup (150 grams) granulated sugar
  • 2 large eggs (100 grams)
  • 1-3/4 (7 ounces) cups rolled oats
  • 1 cup (114 grams) fresh cranberries
  • 3/4 cup (114 grams) semi-sweet chocolate chips4 ounces (114 grams) chopped pecans, toasted
  • Place the cranberries in a food processor and pulse 3 or 4 times to roughly chop the cranberries or chop the cranberries by hand with sharp knife.
  • Place the flour, baking soda, baking powder and kosher salt in medium-sized bowl and whisk for 30 seconds to combine.
  • Place the brown sugar, granulated sugar and butter in the bowl of a stand mixer. With the paddle attachment beat the sugar and butter on medium speed for 3 to 5 minutes unit lighter in color and looks fluffy, stopping the mixer after 1 minute to scrape the sides and bottom of the bowl.
  • Scrape the sides and bottom of the bowl and add the eggs one at time, mixing on medium after each addition until the egg is incorporated. Scrape the sides and bottom of the bowl.
  • Add the flour mixture in 3 batches mixing on low speed after each addition. Add the oats, toasted pecans, and chocolate chips and mix on low speed until incorporated. Add the chopped cranberries and mix on low speed to incorporate. Scrape the bottom of the bowl to ensure the ingredients are well mixed in.
  • Chill the dough for 12 hours.
  • Preheat the oven to 350 degrees F and line a half-baking sheet with parchment paper or Silpat.
  • Remove the dough from the refrigerator and let it sit a room temperature for 10 minutes. Letting it sit at room temperature will make it easier to handle.
  • Use a large cookie scoop to scoop the dough into large balls that weigh 55 grams each. Place 6 balls of dough on the baking sheet and press into 1/2-inch thick disks. If you do not have a large cookie scoop, simply weigh out 55 grams of dough then roughly shape into a ball with your hands then press into disks.
  • Bake the cookies for 12-14 minutes or until the edges are golden brown and the centers are blond and appear slightly underdone. Let the cookies cool on the baking sheet for 5 minutes before moving them to a cooling rack.
  • Instructions

    No instructions found for this recipe.