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Big Fat Dark Chocolate Cranberry Oatmeal Cookies

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Thick and chewy bakery-style oatmeal cookies loaded with rich dark chocolate chunks and tart dried cranberries for a perfectly balanced sweet treat.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 12-15 minutes
  • Total Time: 30 minutes
  • Yield: 18 large cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream together butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually mix dry ingredients into wet ingredients until just combined.
  6. Fold in rolled oats, dark chocolate chunks, and dried cranberries.
  7. Scoop large mounds of dough onto prepared baking sheets, spacing them apart.
  8. Bake for 12–15 minutes until edges are golden and centers remain slightly soft.
  9. Cool on baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • Chill dough for 30–60 minutes for thicker cookies and enhanced flavor.
  • Add chopped walnuts or pecans for extra crunch.
  • Sprinkle a pinch of sea salt on top before baking for added depth.
  • Store in an airtight container for up to 4 days or freeze for up to 3 months.
  • Avoid overbaking to maintain chewy texture.

Nutrition

Find it online: https://juliameals.com/big-fat-dark-chocolate-cranberry-oatmeal-cookies/