Food Recipes Desserts Cookies Dried Cranberry and Chocolate Cookies 5.0 (4,364) 21 Reviews A classic chocolate chip–oatmeal cookie gets a deliciously tart, chewy update. By Sally Sampson Sally Sampson Sally Sampson is the founder and president of ChopChop Family, a nonprofit publisher of cooking magazines, cookbooks, digital content, cooking curricula, and learning decks. A seasoned recipe developer and writer, she has published 23 cookbooks. Food & Wine's Editorial Guidelines Updated on December 17, 2024 Save Rate PRINT Share Active Time: 15 mins Total Time: 30 mins Yield: 3 to 4 dozen Jump to recipe These oaty cranberry chocolate chip cookies are the definition of complementary contrast, with tangy fruit balanced by nutty rolled oats and your choice of white or dark chocolate (or both). The finished cookies should be chewy on the inside, buttery and crisp around the edges, and pleasantly substantial thanks to all the additions to the dough. 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 and adjust the bake time accordingly, or try one of our suggested variations. Will Resting Your Cookie Dough Yield Better Cookies? Frequently Asked Questions Should dried cranberries be soaked before baking? Rehydrating dried fruit before baking is an option, but it isn't necessary in this recipe. Still, if desired, you can soak your dried cranberries in hot water for 15 minutes before adding them to your stand mixer to beat into the dough. The fruit will plump up and become juicy, adding a softer texture to the cookies; skipping the soak will yield a chewier result. Why should the eggs be room temperature? Believe it or not, the temperature of your kitchen and ingredients can have a noticeable impact on your baking. Though not strictly necessary, it will make a difference to let the eggs stand on the counter for a few hours before cracking them into the mixer. Cold eggs can impact the texture of your dough, causing ingredients like butter to seize up and preventing the dough from becoming aerated as you whip. Room-temperature eggs, on the other hand, will incorporate more quickly and evenly into the mixture and are more "flexible," allowing your cookie dough to fluff up as air is incorporated. Notes from the Food & Wine Test Kitchen This recipe is versatile and easy to play with. We call for semisweet or white chocolate chips, but feel free to use milk chocolate or some combination thereof — or even shake things up by using chopped chocolate for a chunkier chocolate texture. If you're not a fan of dried cranberries (or don't have any on hand), try swapping in raisins or dried apricots. For a toastier, nuttier dimension, you could toast your oats, either in the oven or on the stovetop, before stirring them into the dough. If you'd like slightly thicker cookies, mix an additional half cup of flour into the batter. Make ahead The cookies can be stored in an airtight container for up to 4 days. Cook Mode (Keep screen awake) 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. Food & Wine / Photo by Carson Downing / Food Styling by Lauren McAnelly / Prop Styling by Sue Mitchell Originally appeared: November 2011 Rate It Print