Oatmeal Cranberry Chocolate Chip Cookies

Oatmeal Cranberry Chocolate Chip Cookies has a delicious blend of textures, crispy with hearty oats, chewy cranberries and creamy chocolate chips. The addittion of coconut and walnuts brings in an extra layer of richness that makes these cookies a delightful treat during the holidays.

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Old-Fashioned Crispy Oatmeal Cookies Recipe

This crispy oatmeal cookie, loaded with all sorts of goodies, has been a family favorite for generations. It’s the ultimate go-to treat that never gets old for anyone who loves crispy cookies. Additionally, because of the flavors, it’s a wonderful addition to the Christmas cookie spread. A classic that brings joy with every bite.

Ingredients

• Butter– Adds richness and flavor to the cookies. Use unsalted butter for better control over the cookie’s saltiness or, if using salted butter, eliminate the salt.
• Brown Sugar– Enhances moisture and chewiness while providing a caramel-like flavor.
• Egg– Acts as a binding agent, holding the cookie together.
• Granulated Sugar– Contributes to the cookies’ crispiness. Adds sweetness to balance the other flavors.
• Water– Provides moisture and contributes to the cookies crispier texture.
• Vanilla Extract– Enhances the overall flavor and aroma of the cookies.
• All-Purpose Flour– Provides structure and stability to the cookies. Make sure to measure the flour accurately as too much flour can lead to a dry texture.
• Salt– Balances the sweetness and enhances the flavor of the other ingredients.
• Baking Soda– A leavening agent that contributes to the cookies crispiness.
• Rolled Oats– Adds a heart texture. Use old-fashioned rolled oats for better results.
• Walnuts– Brings in a nutty depth and interesting texture to the cookies.
• Chocolate Chips– Provides pockets of sweetness and a gooey texture.
• Shredded Coconut– Adds a sweet tropical flavor while contributing to the cookies’ overall texture.
• Sweetened Dried Cranberries– Imparts a sweet-tart flavor, while adding a chewiness with bursts of fruity sweetness.

How To Make

1. Preheat oven to 350℉.
2. Using a hand held or stand mixer, cream butter with sugars.
3. Beat in egg, water and vanilla.
4. In a separate bowl, sift together the flour, salt, and baking soda.
5. Add the sifted dry ingredients to the butter mixture in two increments. Mix until combined, pausing to scrape down the sides of the bowl halfway through.
6. Blend in oats, chocolate chips, walnuts, cranberries and coconut.
7. Chill dough for 30 minutes.
8. Using a cookie scoop, drop the cookie dough onto a parchment lined cookie sheet.
9. Bake for 12-15 minutes, or until the edges are golden brown.
10. Transfer onto a cooling rack and cool completely before storing.

Variations

• Gluten-Free Option– Use certified gluten-free oats and a gluten-free flour blend as a substitute for all-purpose flour.
• Nut-Free Version– If allergies are a concern, omit the walnuts entirely or replace them with sunflower seeds or pumpkin seeds.
• Substitute Chocolate Chips– Use butterscotch chips or toffee bits instead of chocolate chips.
• Spice It Up– Add 1 tsp cinnamon, cardamom, nutmeg, or pumpkin pie spice to the dough.
• Vary the Fruit– Use chopped dried cherries, blueberries, or apricots instead of cranberries.

Helpful Hints

Softening Butter

To ensure your cookies have the perfect texture, make sure the butter is softened but not melted. Leave it at room temperature for at least 30 minutes or use the microwave’s low setting in short bursts to soften it gently.

Mixing Dough

When combining wet and dry ingredients, don’t over mix the dough. Over mixing can lead to tougher cookies. Mix just until the ingredients are combined for a tender texture.

Add-Ins

Feel free to customize your cookies by adding or substituting ingredients. You can use different types of nuts, swap out raisins for dried cranberries or dates, or experiment with various types of chocolate chips.

Use Parchment

Because these cookies do have more of a tendency to stick after baking, it is best to use a sheet of parchment paper on the cookie sheet. Parchment provides a non-stick surface that not only prevents the cookies from sticking but also promotes even baking.

Even Browning

Rotate the pans halfway through baking for even browning.

Storing These Crispy Oatmeal Cookies

Store baked cookies in an airtight container at room temperature for up to 3-4 days.

Additionally, you can freeze cookie dough or baked cookies. Freeze dough balls on a baking sheet, then transfer them to a freezer bag. To bake frozen dough balls, place them spaced on a parchment paper-lined sheet, following the original recipe’s temperature and adjusting for a few extra minutes.

Baked cookies can be frozen in a single layer and then stacked with parchment paper between layers. They can last in the freezer for up to 3 months.

Frequently Asked Questions

Can the dough be made ahead of time and refrigerated?

Yes, you can make the dough ahead and refrigerate it for up to 2 days. Be sure to cover it tightly to prevent it from drying out.

Will quick oats work in place of rolled oats?

 Quick oats can be used, but they will result in a slightly different texture. Rolled oats provide a heartier and chewier texture, while quick oats are finer.

Can I omit the coconut?

Yes, you can omit the shredded coconut if you prefer or if you have allergies.

 Are there other types of chocolate that can be used?

 Absolutely! You can use dark chocolate, milk chocolate, or even butterscotch chips for a unique twist.

What can I do if my cookies spread too much?

Chill the dough for at least 30 minutes before baking to help the cookies retain their shape. Also, space them a bit further apart on the baking sheet.

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