Dark Chocolate Cranberry Oatmeal Cookies

close up of baked cookie on a silver platter

These Dark Chocolate Cranberry Oatmeal cookies are the BEST! Loaded with chewy oats, dark chocolate and dried cranberries, these are a wonderful treat to bake anytime of the year!

It’s coooookie time!!! One of my favorite things to do during the holiday season is BAKE. Specifically, bake cookies! 

Cookies are very low key, simple, easy to whip up and always yield the most delicious and warming results. So far this year, I’ve made my Mexican Hot Chocolate Cookies, my Soft Chai Snickerdoodles and of course, White Chocolate Cranberry Shortbread Cookies…but these Dark Chocolate Cranberry Oatmeal cookies are TRULY something special! 

Why You’ll Love These Cookies: 

I feel like a lot of the time oatmeal cookies get a bad reputation. Do y’all agree? I think it’s probably due to the alarming amount of raisins inside of them. 

Listen, first off, fear not! These cookies have no raisins in them. Secondly, oatmeal cookies deserve more love! The oats give the cookie a delicious, nutty caramelized flavor. The texture is chewy and thick and heart eye worthy. 

baked cookies on marble board

And instead of raisins? Dark chocolate!!! Yes please. Oh, and of course, tart dried cranberries! 

The combination of the deep dark chocolate flavor along with the tart chewy cranberries is the BEST. Combined with the oats, I think it creates just a wonderful perfectly balanced cookie. 

The insides stay soft and chewy but the outer edges get crispy and caramelized. 

baked cookies on silver platter

The chocolate chips melt inside and oh my word, cranberries + melted dark chocolate, you just can’t go wrong! 

Ingredients You Need: 

  • Salted butter
  • Brown sugar
  • Granulated Sugar 
  • Eggs
  • All purpose flour 
  • Rolled oats
  • Vanilla extract
  • Dark chocolate chips 
  • Baking soda
  • Dried cranberries 
  • Salt
  • Cinnamon 

How to Make Cookies: 

First, add the softened butter to a bowl and add in the two different types of sugars!

Using a hand mixer or a stand mixer, combine the softened butter + sugars for about 1 minute, or until soft and extra fluffy! 

Add in the eggs and vanilla and mix until combined. Set this aside for now. 

In a large bowl, add the all purpose flour, baking soda, salt and cinnamon. Whisk together until combined and then add the wet ingredients into the dry ingredients and mix until combined. 

Next, add in the oats. Followed by gently folding in the chocolate chips. The dough is going to be a LOT and it’s going to be sticky! 

cookie dough in glass bowl

So….you are going to want to pop it in the fridge to let it cool for a bit – about 30 minutes or so! 

Once it’s cooled, using either a spoon or a cookie scoop, add about 1.5-2 tbsp worth of dough into your hands and roll it into a ball. 

cookie dough ball on lined baked sheet pre-baked

Place on a lined baking sheet and bake! Place a few inches apart on the baking sheet and bake away! I baked mine for 10-11 minutes and found the perfect sweet spot. 

freshly baked cookie on lined sheet

Best Baking Tips: 

Take them out even if the middles look a little bit soft – you want them to look soft! 

Use softened butter! This is crucial for this recipe, my friends! Here is a blog post that I love about softening butter quickly if you totally forgot about it.

close up of melty chocolate inside cookie

Let them cool on the pan to fully finish cooking and then after about 5 minutes or so, move to a wire cooling rack – although, I wouldn’t be mad atcha if you ate them fresh and warm from the pan! Guilty as charged, here! 

You must eat while watching your favorite holiday movie, cozied up by the warmth of twinkle lights and a fire! Enjoy, my friends!

Did you like this recipe? Here are a few others you might like: 

No Bake Cookies 

Easy Oreo Truffles 

Mandarin Orange Scones 

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

Dark Chocolate Cranberry Oatmeal Cookies

These Dark Chocolate Cranberry Oatmeal cookies are the BEST! Loaded with chewy oats, dark chocolate and dried cranberries, these are a wonderful treat to bake anytime of the year!

Course Dessert
Cuisine American
Keyword chocolate cranberry oatmeal cookies, chocolate oatmeal cookies, cranberry oatmeal cookies
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings 24 cookies


  • 1 cup (2 sticks softened SALTED butter) 
  • 2 large eggs 
  • 1/4 cup granulated sugar (can sub turbinado as well!)
  • 1 cup light brown sugar 
  • 1 tsp vanilla extract 
  • 1 and 1/2 cups flour 
  • 1 tsp baking soda 
  • 1 tsp cinnamon 
  • 1/2 cup dried cranberries 
  • 3 cups rolled oats 
  • 1 cup dark chocolate chips 
  • 1/4 tsp salt, more salt to top if desired


  1. Add the brown sugar and granulated sugar into the bowl with the 2 sticks of softened butter. Using a hand mixer or a stand mixer, combine on medium speed for about 1 minute until creamed together. Add in the eggs and vanilla extract and mix in until combined.

  2. In another large bowl, whisk together the all purpose flour, baking soda, cinnamon and salt. Using the mixer, gently mix the the wet ingredients into the dry ingredients until combined.

  3. To that mixture, add in the oats with a wooden spoon until just combined. Next, add in the dark chocolate chips and cranberries and fold those in until just combined.

  4. Place in the fridge for 30 minutes, uncovered, to chill.

  5. Preheat the oven to 350 degrees and line a couple of baking sheets with either parchment paper or silicon mats.

  6. Once the dough is chilled, using either a spoon or a cookie scoop, scoop about 1.5-2 tbsp of dough into your hands and roll it into a ball. Place on the sheet and make sure they're a few inches apart from each other.

  7. Bake for 10-11 minutes. The middles might still look soft but that's okay! Remove and let them cool for 5 minutes and then remove and place on a wire cooling rack to cool for another 5-10 minutes. Eat while still warm!

  8. Store leftovers in a tightly sealed tupperware container at room temperature for 2-3 days, although these are best eaten fresh.

Recipe Notes

Serving size depends on how big you make your cookies, of course! See the blog post above for reference on how big the balls of dough should be. 


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