Go Back

Oatmeal, Cranberry, and Chocolate Chunk Cookies

Author: Weeknights with Giada by Giada de Laurentiis

Ingredients

  • 1 cup all-purpose flour
  • ¾ tsp ground cinnamon
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 8 tbs 1 stick unsalted butter, softened to room temperature
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • ½ tsp vanilla extract
  • 2 cups old-fashioned rolled oats (not steel cut)
  • 1 cup dried cranberries
  • 4 ounces or 1 cup dark chocolate chunks

Instructions

  • Place an oven rack in the center of the oven and preheat to 350℉. Line two baking sheets with parchment paper or silpats.
  • In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
  • In a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffy. Add the egg and vanilla and beat until smooth. With the machine running on low, gradually add the flour mixture. Now add the oats, cranberries, and chocolate chunks. Mix until just incorporated. The dough will be stiff.
  • Using a regular ice cream scoop or a ¼-cup measure, scoop 12 (2-inch) mounds of dough onto the prepared baking sheets. You’ll have 6 cookies per sheet and you want them spaced evenly apart. Use the back of a spoon or just your hand to flatten them slightly.
  • Bake 13 to 15 minutes, until the cookies are slightly golden on the edges. Allow them to cool on the baking sheet for about 20 minutes before transferring them to a cooling rack (or eating them outright).

Notes

Recipe is sourced from Weeknights with Giada by Giada de Laurentiis. I first made these cookies several years ago, on an unenthusiastic lark. I had dried cranberries to use up. I don’t even know why I chose cookies, because I’m one of those people who gets mad upon discovering those were RAISINS and not chocolate chips in their oatmeal cookies, so as you can imagine, I’m no more sympathetic to the other dried fruits. But then I was totally blown away by them, so I made the cookies several more times to confirm it wasn’t just an underpromise/overdeliver situation. It’s not. I swoon every time. Use an ice cream scoop or equivalent to mound the cookie dough. You should have 12 evenly-sized large cookies. As for the chocolate, you need 4 ounces which is roughly 1 cup, and you can use purchased, bagged chocolate chunks or you can chop a 4 ounce chocolate bar. The result is the same either way.