A selection of Chocolate Chip Cranberry Oat Cookies arranged on serving board.

Chocolate Chip Cranberry Oat Cookies

These Chocolate Chip Cranberry Oat Cookies are comfort in a cookie. Chewy centers. Crispy edges. Gooey chocolate chips fresh-from-the-oven.

A selection of Chocolate Chip Cranberry Oat Cookies arranged on serving board.
Chocolate Chip Cranberry Oat Cookies

Chewy centers. Crispy edges. Gooey chocolate chips fresh-from-the-oven. These Chocolate Chip Cranberry Oat Cookies are comfort in a cookie.

A stack of Chocolate Chip Cranberry Oat Cookies alongside a tall glass of milk.

Note: This recipe first appeared on March 1, 2015. The post has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. Please enjoy this favorite from my kitchen.

He came home from school on Monday, looking glum.

“What’s wrong? Did something happen at school?” I fussed as we hung up his backpack on the hook.

“No, it’s just…I missed you!”

“What? Really?”

“Yup. Can I have a cheer up cookie?”

I made a big batch of cookies last weekend, a whim, to satisfy this sudden craving I had for chocolate chips, gooey and fresh from the oven. I wanted a chewy cookie, with crispy edges.

So I made these.

Chocolate Chip Cranberry Oat Cookies. Or as my son calls them, Cheer Up Cookies. Because they really do.

A white plate filled with Chocolate Chip Cranberry Oat Cookies alongside tall glasses of milk.


Dried cranberries and chocolate chips are wonderful additions to these delightfully chewy cookies. You’ll love how easy they are to prepare and bake. Cream butter and sugar together in an electric mixer, then add eggs and vanilla extract.

Flour, baking soda, oats, chocolate chips, and cranberries are gently mixed in before the dough is scooped onto a baking tray and chilled for just 15 minutes. Baked in batches, these comfort food cookies will be ready in no time for an after-school pick-me-up.

Chocolate Chip Cranberry Oat Cookies on a marble board with sea salt.


Coconut Shortbread Cookies
Almond Butter Oatmeal Cookies (Gluten Free, Dairy Free)
Simple Sundays | White Chocolate Chip and Currant Oatmeal Cookies
Cream Cheese Chocolate Chip Cookies
Chocolate Butterscotch Cookie Brittle


Raspberry Peanut Butter Energy Bites
Nutella-Dipped Frozen Bananas
Mixed Berry Fruit-on-the-Bottom Yogurt Cups
Taho: Filipino Silken Tofu with Sago Pearls and Syrup
Garlic Parmesan Bagel Chips

Chocolate Chip, Cranberry and Oat Cookies

Chewy centers. Crispy edges. Gooey fresh-from-the-oven chocolate chips. These Chocolate Chip Cranberry Oat Cookies are comfort in a cookie.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 15 minutes
Servings 30 cookies
Calories 182kcal


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) salted butter (I like the flavor of the salted butter, but unsalted works just as well), room temperature
  • 3/4 cup golden brown sugar
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups rolled oats
  • 1 cup dried cranberries
  • 1 cup semisweet chocolate chips


  • Preheat the oven to 375 degrees F. Prepare three baking trays with parchment paper or a silicone baking mat.
  • Sift together the flour and baking soda in a large bowl and set aside.
  • In the bowl of an electric mixer with the paddle attachment, mix the butter on medium speed until the butter is creamy and smooth. Scrape down the sides of the bowl occasionally. Add the brown sugar and blend well, until the mixture is fluffy. Stir in the egg and vanilla extract, then blend well.
  • With the mixer on low speed, add the flour and baking soda gradually, and mix until just incorporated. Stir in the oats, cranberries and chocolate chips, and mix until it is just combined.
  • Using a cookie scoop, small ice cream scoop, or two tablespoons, drop the cookie dough onto the baking sheet about 2 inches apart. Chill the dough for about 15 minutes in the refrigerator.
  • Bake the cookies in batches for about 12-15 minutes, or until the cookies are golden brown. Remove from the oven and let it sit on the baking tray for about 2 minutes before carefully transferring to a wire rack to cool. (See notes below)
  • Enjoy the cookies warm, and save any extra cookies by cooling completely and storing in an airtight container.


Adapted from Torie's Chocolate-Chunk Toffee Cookies, The Martha Stewart Living Cookbook (Martha Stewart Living Omnimedia, 2000).
Chocolate Chip Cranberry Oat Cookies Tips
  • Can I make the cookie dough ahead of time? Yes! The cooking dough can be scooped and chilled in the refrigerator for 15 minutes, then transferred to an airtight container and chilled up to a week in the refrigerator. You can also freeze the cookie dough. Bake from frozen, adding a touch more baking time, if necessary.
  • Let the cookies rest on the baking sheet before transferring them to a tray to cool completely. The cookies will come out of the oven looking thin on the edges and a little puffy in the middle, and very, very soft. Giving them a little time to rest on the cookie sheet allows the cookies to settle and flatten, cook a little more from the ambient heat of the tray, and firm up so that you can easily transfer them to a cooling tray. Otherwise, they may fall apart if you transfer them when they're too hot.
  • I don't have dried cranberries. That's ok! Golden raisins, regular raisins, and currants all work nicely, too!
  • Try it with a touch of sea salt! A little sprinkling of sea salt as they cool makes it even more delicious!


Calories: 182kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 95mg | Potassium: 68mg | Fiber: 1g | Sugar: 15g | Vitamin A: 200IU | Calcium: 14mg | Iron: 1mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante


Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Tina

    Hi I made these and they did not turn out. Then when I looked up Torie’s cookies, I realized why. It is upposed to be 1 tsp baking SODA and you forgot 3/4 cup of granulated sugar! Did you intend for this, because my cookies do not look like yours…?

    • Liren Baker

      Tina, I feel so terribly! You are absolutely correct, and I hate that that happened. Totally my mistake. Thank you for letting me know – I have corrected the recipe!

  2. Mindy

    I need a treat for a school garden meeting this week.  These are happening.  Double batch so I can leave some at home.  :)

Kitchen Confidante®