Chocolate Chip-Cranberry Oatmeal Cookies

---

Prep Time: 10 mins | Cook: 15 mins | Yield: 24 cookies

---

INGREDIENTS

• 1 ¾ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 ½ teaspoons cinnamon
• ¾ teaspoon salt
• 3 cups old-fashioned oatmeal
• 14 tablespoons (1 ¾ sticks) unsalted butter, melted
• 2 tablespoons vegetable oil
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 extra-large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups semi-sweet chocolate chips
• 1 ½ cups dried cranberries

DIRECTIONS
Heat the oven to 350F. Grease cookie sheets with a baking spray and line with parchment paper.

In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, salt and oatmeal.

In a stand mixer bowl, beat butter, oil, and sugars in a stand mixer bowl. Add eggs and vanilla, and beat until smooth. Add in flour mixture and beat until well incorporated, then stir in chocolate chips and cranberries.

Using a ice cream scoop, scoop cookie dough I balls onto each of the cookie sheets. (You might want to squish them down just a tad.) Bake until golden brown, 12 – 15 minutes. (Don’t let cookies get too brown — I like to remove mine when they still look a bit undercooked in the center.) Let cool on cookie sheets, about 5 minutes, then transfer to the wire racks to let completely cool. Enjoy! 👍🍪🍪🍪

Cranberry-Chocolate Chip Cookies

These cookies are the bomb! They are moist, soft and a little chewy on the inside, and with a little crunch on the outside. The cranberries and chocolate chips are perfect combination. They put a new spin on your already yummy chocolate chip cookies. These cookies are addictively delicious, and are so perfect for any occasion.

---

---

Prep Time: 20 mins | Bake Time: 12 mins | Yield: 34 cookies/servings

---

INGREDIENTS

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup unsalted butter
• 1/4 cup white sugar
• 3/4 cup brown sugar
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 teaspoon vanilla extract
• 2 extra-large eggs
• 1 (6 ounce) package semi-sweet chocolate chips
• 1 ½ cups dried cranberries

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets. Set aside.

2. In a medium bowl, combine flour and baking soda.

3. Beat the butter, white and brown sugar, and instant pudding with an electric mixer in a large bowl until smooth. Add eggs and vanilla into the butter, and beat until completely blended.

4. Mix in the flour mixture until well incorporated. Fold in the chocolate chips and cranberries; mixing just enough to evenly combine. Drop spoonfuls of the dough 1 inches apart onto prepared baking sheets.

5. Bake in the preheated oven until edges of the cookies become golden brown, about 10 to 12 minutes. Let cool in the baking sheet for about 8 minutes before removing to cool completely on a wire rack.

 

Mei’s Note;
This recipe is extremely versatile. You can also try it with butterscotch pudding and chips, or chocolate pudding and peanut butter chips. Using vanilla pudding and chocolate chips is another very yummy version of these classic cookies.