Oatmeal & Cranberry Chocolate Chunk Cookies
These crisp-on-the-outside, soft-and-chewy-on-the-inside cookies are loaded with oats, chunks of dark chocolate, dried cranberries, and chopped nuts.
Ingredients
Dry Ingredients
- 2 cups oats (rolled or large flake)
- 1 ¾ cup all-purpose flour (spooned and leveled)
- 1 tsp baking soda
- 1 tsp kosher salt (I use Diamond Crystal)
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 tsp pure vanilla extract
- 2 large eggs, at room temperature
Fold In
- 300 g (10.6 oz) dark chocolate, chopped into ¼" chunks (or 1 ½ cups dark chocolate chips)
- 1 cup dried cranberries
- ¾ cup walnuts, chopped (optional)
Top With
- ⅛ tsp fleur de sel (or coarse sea salt)
Instructions
- Preheat oven to 375℉.
- In a large bowl, with a wire whisk, mix together oats, flour, baking soda, and salt. Mix until well combined. Set aside.2 cups oats1 ¾ cup all-purpose flour1 tsp baking soda1 tsp kosher salt
- In the bowl of stand mixer fitted with the paddle attachment, on moderate speed, cream together butter, brown sugar, and white sugar until light and fluffy. Mix until well combined, scraping down the sides of the bowl as necessary.1 cup (2 sticks) unsalted butter, at room temperature1 cup light brown sugar, packed½ cup granulated sugar
- Add in vanilla, followed by eggs, one at a time. Continue mixing until well incorporated.2 tsp pure vanilla extract2 large eggs, at room temperature
- Reduce mixing speed to low, and add in oats/flour mixture. Mix just until combined.
- Remove bowl from stand mixer. Fold in chopped chocolate (including any shavings), dried cranberries, and chopped walnuts (optional). Mix, by hand, until well distributed.300 g (10.6 oz) dark chocolate, chopped into ¼" chunks1 cup dried cranberries¾ cup walnuts, chopped
- To prevent spreading, cover and chill dough in the refrigerator for at least 30 minutes.
- With a spoon or ice cream scoop, portion out the dough into balls (of 1 ½ Tablespoons each) and place them, three inches apart, on a cookie sheet or sheet pan lined with parchment paper.
- Lightly sprinkle the top of each cookie with a pinch of fleur de sel or sea salt. Return unused dough to fridge between batches.⅛ tsp fleur de sel (or coarse sea salt)
- Bake in middle of preheated oven for 12 to 14 minutes.
- Remove from oven. Allow to cool for 5 minutes on sheet or pan before transferring them to a cooling rack to cool completely.
- To keep cookies fresh and chewy, store in airtight containers at room temperature or in the freezer.
Notes
- Chocolate: I use a 300-gram (10.6-ounce) bar of 70% dark chocolate for this recipe, but you could just as easily swap it out for semi-sweet (50% to 60%) or milk chocolate if you prefer. You can also use 1 ½ cups of chocolate chips instead of chunks.
- Cookie spreading: The dough should chill for at least 30 minutes in the fridge before baking. This will reduce the amount the cookies spread in the oven. I also recommend returning the dough to the fridge between batches. Additionally, be sure to place them 2" to 3" apart on your baking sheet to ensure the cookies don’t spread into one another.
Nutrition
Calories: 179kcal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 101mg | Potassium: 98mg | Fiber: 2g | Sugar: 12g | Vitamin A: 159IU | Vitamin C: 0.03mg | Calcium: 18mg | Iron: 1mg