The best chewy oatmeal cookies, flecked with dark chocolate and tangy cranberries. So easy to make with the perfect texture, tons of flavor from brown sugar, old-fashioned oats, cinnamon, and molasses, these bakery style cookies are the perfect Fall treat!
2 cups all-purpose flour
1 tsp baking soda
1 tsp kosher salt
1 tsp ground cinnamon
1 cup (2 sticks) unsalted butter, softened
3/4 cup organic cane sugar
1 cup (packed) light brown sugar
2 large eggs
2 tsp pure vanilla extract
1 Tbsp molasses
2–1/2 cups rolled (old-fashioned) oats
1 cup semisweet or bittersweet chocolate, roughly-chopped¹
1/2 cup dried cranberries²
Preheat the oven to 350℉. Line two sheet pans with parchment paper. Set aside.
In a medium mixing bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
In a stand up mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until light and fluffy, about 2 minutes. Turn the mixer down to low speed, and add the eggs, one at a time, then follow with the vanilla and molasses.
Turn the mixer down to the lowest speed and add the flour mixture, a bit at a time until just combined. Be careful not to over mix.
Use a spatula to stir in the oats, chocolate, and cranberries until evenly incorporated. The cookie dough will be very chunky. Place in the refrigerator to chill for about 15 minutes.
Use a cookie scoop to portion the dough into balls, about 1-1/2 Tbsp each, and place on the prepared sheet pans, at least 2 inches apart.
Bake until gently puffed and golden, about 11-13 minutes. Remove from the oven and let sit on the sheet pan for 5-10 minutes before transferring to a baking rack to cool. The cookies will still look slightly uncooked in the middle, but will continue to cook on the baking sheet. Enjoy!
¹ Aim for 60-70% cocoa content from a good-quality chocolate bar. I use Theo Chocolate and Guittard most often for baking. You can also use chocolate chips.
² Raisins or chopped nuts can also be substituted for the cranberries.