Cranberry Chocolate Chip Oatmeal Cookie
Equipment
- Medium bowl
- Stand mixer or handheld electric mixer
- Wooden spoons or spatulas
- Medium cookie scoop, or Tablespoon
- Parchment paper or non-stick mat
Ingredients
- 1¾ cups oats rolled oats are best
- 1 cup flour can use gluten-free or ½ whole wheat pastry flour
- ¾ teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup butter softened
- 4 Tablespoons vegetable oil canola, sunflower, coconut, olive oil
- ½ cup brown sugar
- ¼ cup sugar white, cane, coconut, or use date sugar
- 1 egg
- 1 teaspoon vanilla extract Madagascar
- ⅓ cup chocolate chips semisweet, dark, or combo of white and dark
- 1 cup dried cranberries not quite full (scant cup). Use Craisins or other brand. Look for reduced sugar Craisins.
Instructions Start Cooking
- Wash hands before beginning prep, lathering with soap and rinsing with water for 20 seconds.
- Preheat oven to 350 F and line two baking sheets with parchment paper or non-stick mats.
- Combine oats, flour, cinnamon, baking soda, baking powder, and salt in a medium bowl and stir to mix.1¾ cups oats 1 cup flour ¾ teaspoon cinnamon, ½ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt
- Combine softened butter, vegetable oil, brown sugar, and white sugar in the bowl of a stand mixer or a large bowl for an electric mixer. Start the mixer on low speed to gently mix the fats and sugars and gradually increase the speed to whip the mixture until light colored.¼ cup butter 4 Tablespoons vegetable oil ½ cup brown sugar ¼ cup sugar
- Add an egg and vanilla. Beat to combine.1 egg, 1 teaspoon vanilla extract
- Add half of the dry ingredients except for the cranberries and chocolate chips. On low speed or by hand, mix just until flour and oats are barely wet. Add the rest of the dry and mix briefly (just a few strokes if using a spoon) until the dry ingredients are not floury.
- Add the chocolate chips and cranberries. Mix by hand to incorporate. ⅓ cup chocolate chips 1 cup dried cranberries
- Using a medium cookie scoop, place mounds of dough on the prepared baking sheets in four rows of three dough balls. Moisten your hands, and press down on the dough, shaping the edges so the cookies are roughly round.
- Bake for 14 to 17 minutes, reversing and turning the cookies halfway through the baking. When cookies are a pale golden brown, remove them from the oven.
- After 3 to 5 minutes, slide the parchment with the cookies off the baking sheet . Transfer the cookies on wire racks to finish cooling.
- Store in airtight containers on the counter for about five days. Refrigerate for up to two weeks. Freeze for up to three months.
Notes
When baked for the entire time of 12 minutes, these are crispy, crunchy cookies for dunking in a glass of milk or a mug of tea or coffee.
If flavoring with orange zest, add one teaspoon to the fat and sugar when you add the egg and vanilla.
If you want to try some dried orange rind, add a tablespoon to the dry ingredients (flour-oat mixture).
Nutrition
Calories: 125kcalCarbohydrates: 19gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 11mgSodium: 66mgPotassium: 43mgFiber: 1gSugar: 11gVitamin A: 64IUVitamin C: 0.01mgCalcium: 13mgIron: 1mg
Nutrition Facts
Cranberry Chocolate Chip Oatmeal Cookie
Amount per Serving
Calories
125
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
11
mg
4
%
Sodium
66
mg
3
%
Potassium
43
mg
1
%
Carbohydrates
19
g
6
%
Fiber
1
g
4
%
Sugar
11
g
12
%
Protein
1
g
2
%
Vitamin A
64
IU
1
%
Vitamin C
0.01
mg
0
%
Calcium
13
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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