These cranberry chocolate chunk cookies are loaded with so many rich flavors thanks to whole wheat flour, oats, brown sugar and big chunks of dark chocolate. Make a big batch and share cookies with everyone you know.
These cookies are not super trendy. And yet here they are, in all their thick, chewy, oaty goodness, because there’s never a bad time to bring more homemade cookies into the world.
These start off as all the best cookies do, with a soft and chewy base that has brown sugar for a little bit of warm molasses flavor, whole wheat flour for some nutty depth, and a big scoop of oats thrown in for heartiness and texture. I also added some cream cheese to the mix because (if you haven’t realized it yet) it’s my favorite trick for making super tender, puffy cookies. Then there’s tangy bits of dried cranberries and sweet little pockets of melted dark chocolate, which means that essentially everything you could ask for in a classic homemade cookie is happening right here.
Maybe it’s the nostalgic person in me, but I really feel like these cookies deserve to be served the classic way, warm from the oven with a glass of cold milk. The dough will be just a little bit gooey and the chocolate will be melting into luscious pools and it really just doesn’t get better than that, does it?
- 4¼ ounces (1½ cups) rolled oats
- 4¼ ounces (1 cup, spoon and level) all-purpose flour
- 2⅛ ounces (1/2 cup, spoon and level) whole wheat flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ½ teaspoon baking soda
- 4 ounces (1/2 cup or 1 stick) butter, softened*
- 2 ounces cream cheese, softened
- 3¾ ounces (1/2 cup, packed) brown sugar
- 3½ ounces (1/2 cup) granulated sugar
- 1 whole egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 9 ounces dark chocolate, chopped, plus extra for tops**
- 6⅜ ounces (1½ cups) dried cranberries
- Preheat oven to 350ºF and line two baking sheets with parchment paper or silpats.
- In a large bowl, whisk together the oats, all-purpose flour, whole wheat flour, cornstarch, salt, and baking soda.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a bowl and handheld electric mixer, cream together the butter, cream cheese, brown sugar, and granulated sugar until smooth, creamy, and fluffy. Wiping down the bowl and beater as needed, beat in the eggs, one at a time, until smoothly incorporated. Beat in the vanilla extract.
- Add the dry ingredients to the wet and fold in by hand just until evenly incorporated. Fold in the chocolate and dried cranberries until dispersed.***
- Scoop dough by 2¼ ounce (or about ¼ cup) portions, and transfer to cookie sheets. Press a few extra pieces of chopped chocolate into the top of each cookie if desired.
- Bake cookies in preheated oven for 12-15 minutes, just until tops no longer look wet, flipping and rotating trays halfway through. Cool on cookie sheets for about 10 minutes, and then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature or in the refrigerator.
**You can also use a mixture of different types of chocolate to add a little extra layer of flavor!
***At this point, if you don’t want to bake the cookies immediately, you can transfer the dough to an airtight container and refrigerate it. Proceed to the next step once you’re ready to bake the cookies.