Big Fat Dark Chocolate Cranberry Oatmeal Cookies

I love making these Big Fat Dark Chocolate Cranberry Oatmeal Cookies when I want a bakery-style treat that feels both indulgent and hearty. The rich dark chocolate, tart dried cranberries, and chewy oats come together in thick, satisfying cookies that are packed with flavor and texture.

Why You’ll Love This Recipe

I appreciate how these cookies strike the perfect balance between sweet and tart. The dark chocolate adds deep richness, while the cranberries bring a bright pop of flavor. I also enjoy how the oats create a chewy texture that makes each bite feel substantial. These cookies are perfect when I want something comforting yet a little sophisticated.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old-fashioned rolled oats
1 cup dark chocolate chunks
1 cup dried cranberries

Directions

I start by preheating the oven to 350°F (175°C) and lining baking sheets with parchment paper.

In a large mixing bowl, I cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. I add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In a separate bowl, I whisk together the flour, baking soda, and salt. I gradually add the dry ingredients to the wet mixture, stirring just until combined.

I fold in the rolled oats, dark chocolate chunks, and dried cranberries until evenly distributed.

Using a large cookie scoop, I form generous mounds of dough and place them on the prepared baking sheets, leaving space between each cookie.

I bake for 12–15 minutes, until the edges are golden but the centers are still slightly soft. I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

I find this recipe makes about 18 large cookies.

Preparation time: 15 minutes
Baking time: 12–15 minutes
Total time: about 30 minutes

Variations

I sometimes add chopped walnuts or pecans for extra crunch. When I want even deeper flavor, I sprinkle a tiny pinch of sea salt on top before baking. I also enjoy swapping part of the dark chocolate for white chocolate for a sweeter twist.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them for up to 3 months and thaw at room temperature when ready to enjoy. If I want them slightly warm, I heat them in the microwave for about 8–10 seconds.

FAQs

Can I chill the dough before baking?

Yes, I sometimes chill the dough for 30–60 minutes to help the cookies stay thick and develop deeper flavor.

Can I use quick oats instead of rolled oats?

I prefer rolled oats for the best texture, but quick oats can work if that’s what I have available.

How do I keep the cookies thick?

I avoid overmixing the dough and make sure not to flatten the cookie mounds before baking.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend and certified gluten-free oats.

Why are my cookies too dry?

I make sure not to overbake them and measure the flour carefully to prevent adding too much.

Conclusion

I love how Big Fat Dark Chocolate Cranberry Oatmeal Cookies deliver rich chocolate flavor, chewy texture, and bursts of tart cranberry in every bite. They feel hearty yet indulgent, making them one of my favorite go-to cookie recipes whenever I want something thick, satisfying, and packed with flavor.