Go Back

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.