Chocolate and Dried Cranberry Cookie Recipe

Dried Cranberry and Chocolate Cookies

5.0

(4,361)

18 Reviews

Adding cranberries and rolled oats to buttery chocolate chip cookie dough makes the cookies crunchier and more substantial.

Sally Sampson

Updated on August 10, 2023

Active Time:

15 mins

Total Time:

30 mins

Yield:

3 to 4 dozen

When it comes to complementary contrast, this chocolate chip-oatmeal cookie hybrid hits the mark. Tangy dried cranberries are balanced out by your choice of white or dark chocolate; the cookies' crisp exteriors are heightened by the addition of rolled outs, as are the chewy interiors. And like most great drop cookie recipes, this one is open to a bit of creative freedom. Feel free to size your cookies as you please, from dainty bite-sized parcels to larger single-serving numbers; be sure to adjust the bake time accordingly.

Frequently asked questions

Should dried cranberries be soaked before baking?

Rehydrating dried fruit before baking is an option to add moisture to the end product, but it isn't necessary in this recipe. If desired, soak in hot water for 15 minutes.

What can you substitute for dried cranberries in cookies?

Raisins are a common swap depending on what ingredients you have on hand, but we think dried apricots would be dreamy with this recipe.

Notes from the Food & Wine Test Kitchen

If you'd like to play with the flavor profile of your cookies, you have options. To add a bit more dimension, you might opt to toast your oats before stirring them into the dough, either in the oven or on the stovetop. This recipe calls for semisweet or white chocolate chips, but there's no reason you couldn't use milk chocolate or some combination thereof. You could also shake things up by using chopped chocolate, which will provide a different kind of chocolate experience altogether. And if you'd like slightly thicker cookies, add half a cup of flour to the batter.

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Ingredients

2 cups all-purpose flour
1 cup quick-cooking or old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 1/2 sticks unsalted butter (10 ounces), at room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 tablespoon pure vanilla extract
1 1/2 cups semisweet or white chocolate chips
1 1/2 cups dried cranberries

Directions

Preheat the oven to 325°F. Line two baking sheets with parchment paper.
In a medium bowl, mix the flour with the oats, baking powder, baking soda, and salt. In a standing mixer fitted with the paddle, beat the butter and both sugars at medium speed until creamy. Add the egg, then the egg yolk and vanilla, beating well between additions and scraping down the side of the bowl as necessary. Beat in the dry ingredients, then add the chocolate chips and cranberries and beat until incorporated.
Spoon heaping teaspoons of the dough onto the baking sheets, 2 inches apart. Bake for 12 to 15 minutes, until the cookies begin to brown at the edges. Let the cookies partially cool on the baking sheets, then transfer them to a rack to cool completely.