Best 2 Triple Chocolate Cranberry Oatmeal Cookies Recipes

Indulge your taste buds with our delightful Triple Chocolate Cranberry Oatmeal Cookies, a symphony of flavors and textures that will satisfy your sweet tooth. These cookies are a harmonious blend of rich chocolate, tart cranberries, and hearty oats, creating a chewy and satisfying treat. Our recipe offers two variations: classic and gluten-free, ensuring everyone can relish in this delectable experience. Additionally, discover our collection of 14 other oatmeal cookie recipes, each with its unique combination of ingredients and flavors. From the classic Oatmeal Raisin Cookies to the innovative Maple Brown Sugar Oatmeal Cookies, there's something for every cookie enthusiast. Dive into this treasure trove of recipes and embark on a delightful baking adventure.

Here are our top 2 tried and tested recipes!

TRIPLE-CHOCOLATE CRANBERRY OATMEAL COOKIES

Triple-Chocolate Cranberry Oatmeal Cookies image

Categories Cookies Chocolate Dessert Bake Christmas Kid-Friendly Cranberry Oat Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes about 30

Number Of Ingredients 15

Ingredients

1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup coarsely chopped fresh or frozen cranberries
2 ounces milk chocolate or white chocolate, chopped (for drizzling)

Steps:

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.
Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.
Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. (Can be made 2 days ahead. Store in airtight container at room temperature.)

TRIPLE-CHOCOLATE CRANBERRY OATMEAL COOKIES

Triple-Chocolate Cranberry Oatmeal Cookies image

This is a decadent cookie for the holidays. I don't find the drizzle necessary as they are really beautiful without it. This is from Bon Appétit Magazine (December 2004) and is featured as part of their Christmas Cookies special. The ranges for chocolate chips and cranberries just depend on how loaded you want your cookie. (The original recipe calls for the max. amount but I find that a bit much.) You can add some orange zest to the batter for a little extra seasonal flavour.

Provided by blucoat

Categories Drop Cookies

Time 27m

Yield 30 cookies

Number Of Ingredients 15

Ingredients

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 tablespoons unsalted butter, room temperature
1/2 cup sugar
1/2 cup packed golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old fashioned oats
1/4-1/2 cup semi-sweet chocolate chips
1/4-1/2 cup milk chocolate chips
1/4-1/2 cup white chocolate chips
1/4-1/2 cup frozen cranberries (can also use dried cherries) or 1/4-1/2 cup dried cranberries (can also use dried cherries)
2 ounces milk chocolate (for drizzling) or 2 ounces white chocolate, chopped (for drizzling)

Steps:

Position rack in center of oven and preheat to 350°F Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.
Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 12-16 minutes (depending on how soft or crispy you want them). Cool on sheets 5 minutes. Transfer to rack; cool completely.
(If drizzling: Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. ).

Tips:

Use a kitchen scale to measure your ingredients for the most accurate results.
If you don't have parchment paper, you can grease a baking sheet with butter or cooking spray.
If you like your cookies chewy, bake them for a shorter amount of time. If you like them crispy, bake them for a longer amount of time.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

These triple chocolate cranberry oatmeal cookies are the perfect treat for any occasion. They're chewy, chocolatey, and packed with flavor. With a few simple ingredients, you can easily make these delicious cookies at home.

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