Oatmeal cookies have never been the popular pick. I’m not sure if it’s the consistency of the oatmeal or the idea that they might have something good for you in them, but oatmeal cookies are not feeling the love.

Much to my surprise, I discovered that oatmeal cookies have a national holiday on March 19. In hopes of finding a way to prove that oatmeal cookies can be worthy of praise, I created this killer recipe that will surely change how you feel about these notoriously unpopular treats.

With the addition of cranberries and chocolate (because what doesn’t chocolate fix?) instead of the traditional raisins, you and your tastebuds can properly celebrate this National Oatmeal Cookie Day.

Cranberry Chocolate Chip Oatmeal Cookies

  • Prep Time:25 Minutes
  • Cook Time:10 Minutes
  • Total Time:35 Minutes
  • Servings:24 Cookies
  • Easy

    Ingredients

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 3 cup quick cooking oats
  • 1/2 cup dired cranberries
  • 1/2 cup chocolate chips
Photo by Haley Abram
Photo by Haley Abram

Step 1

Using an electric mixer, cream together the sugar, butter, eggs and vanilla.

#SpoonTip: With effort, this can be mixed by hand.

Photo by Haley Abram
Photo by Haley Abram

Step 2

In another bowl, combine the flour, baking soda and cinnamon.

Photo by Haley Abram
Photo by Haley Abram

Step 3

One cup at a time, add the flour mixture into the butter and sugar mixture.

Photo by Haley Abram
Photo by Haley Abram

Step 4

Stir in the oats, cranberries, and chocolate chips one ingredient at a time.

Photo by Haley Abram
Photo by Haley Abram

Step 5

Chill mixture for 5 minutes in the fridge before placing tablespoon sized balls onto a greased cookie sheet.

Photo by Haley Abram
Photo by Haley Abram

Step 6

Bake at 365 degrees for 10 minutes.

#SpoonTip: Pull cookie sheet out of the oven to check color of cookies. They may look lighter under the oven light.

Photo by Haley Abram
Photo by Haley Abram