Sapphire’s Chewy Cranberry Oatmeal Cookies - April

Sapphire’s Chewy Cranberry Oatmeal Cookies

Prep Time: 10 minutes | Chill Time: 1 hour | Bake Time: 8–10 minutes

Yield: 36 cookies

Ingredients:

1 cup unsalted butter, slightly softened
1½ cups brown sugar
2 large eggs
1 teaspoon vanilla extract
1¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
2 cups old-fashioned rolled oats
1½ cups dried cranberries
Zest of 1 orange
½ cup mini chocolate chips

These chewy cranberry oatmeal cookies get a fresh twist with bright orange zest and sweet mini chocolate chips. Packed with oats, tart cranberries, and chocolate in every bite, they're a delicious balance of citrusy, sweet, and chewy.

Step-by-Step Recipe

1. Cream the butter and sugar. Add the softened butter and brown sugar to a large mixing bowl. Beat on high speed for 3–5 minutes until light and fluffy, scraping down the sides as needed. Be careful not to let the butter get too warm.

2. Add eggs and vanilla. Mix in the eggs and vanilla extract until the mixture is light and fluffy.

3. Combine the dry ingredients. Add the flour, baking soda, cinnamon, and salt. Mix on low speed until just combined.

4. Add the oats and mix-ins. Fold in the rolled oats, dried cranberries, orange zest, and mini chocolate chips until evenly distributed.

5. Chill the dough. Cover and refrigerate for at least 1 hour or overnight. This helps the cookies hold their shape and develop a chewy texture.

6. Prepare for baking. Preheat the oven to 350°F. Line baking sheets with parchment paper.

7. Scoop the cookies. Portion approximately 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them 2–3 inches apart.

8. Bake. Bake for 8–10 minutes, or until the edges are lightly golden and the centers still look slightly soft. Keep remaining dough refrigerated between batches.

9. Cool. Let the cookies rest on the baking sheet for 2–3 minutes before transferring to a wire rack to cool completely.

Storage
Room temperature: Store in an airtight container for up to 7 days.
Refrigerator: Store for up to 10 days.
Freezer: Freeze baked cookies or unbaked dough in an airtight container for up to 3 months.