Oatmeal Cookies with Chocolate Covered Cranberries

Cookie Monster

Weekly recipes to serve with a glass of milk.

Oatmeal Cookies with Chocolate Covered Cranberries
  • Yield:makes about 9 big cookies
  • Active time:15 minutes
  • Total time:40 minutes
This recipe appears in:
Cookie Monster: Oatmeal Cookies with Chocolate Covered Cranberries

[Photograph: Carrie Vasios]

These oversized oatmeal cookies are full of chocolate covered cranberries. If you can't find those, substitute chocolate covered raisins.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios


  • 1 3/4 cups old fashioned oats
  • 3/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1/2 cup light brown sugar
  • scant 1/4 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chocolate covered cranberries


  1. 1.

    Adjust oven rack to middle position and preheat oven to 350°F. Line two baking sheets with parchment paper.

  2. 2.

    In a medium bowl, whisk together oats, flour, baking soda, and salt. Set aside.

  3. 3.

    In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, brown sugar, and sugar until fluffy, about 3 minutes. Add egg and vanilla and beat to combine. Add dry ingredients and beat until just combined. Stir in cranberries. If dough is loose, cover in plastic wrap and refrigerate for 20 minutes.

  4. 4.

    Drop dough by about 3 tablespoon balls (about size of apricots) onto prepared baking sheet. Bake until golden, switching pans from front to back once during baking, about 18 minutes. Let cool for five minutes then transfer to a wire rack to finish cooling.

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