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!
Chocolate chip cookies may get the spotlight most of the time, but I love a great oatmeal cookie just as much. Maybe even more.
…Even packed full of raisins. Yes, it’s true.
For those of you that fundamentally disagree – raisins, are kind of like cilantro in that way, aren’t they? – do not worry. Today we’re not talking raisins, as these chewy oatmeal cookies are filled with vibrant dried cranberries and lots of rich, dark chocolate chunks instead.
They’re plump, buttery cookies, brimming with caramel notes from brown sugar and a hint of molasses, which also helps to achieve a perfectly chewy texture. Generously spiced with cinnamon, fragrant vanilla, and of course lots of old fashioned oats, they’re one of my very favorite cookies.
If you are on team crunchy cookies, then you and the anti-raisin folks can find solace together, because these oatmeal cookies are the epitome of chewy.
As with most drop cookies, they’re super simple to make, but I do have a few tricks to keeping these unassuming babes super chewy and full of flavor.
For just the right amount of moisture and texture, I use more brown sugar than white, and add a tablespoon of molasses, which also adds complexity and depth of flavor (and is a secret to chewy ginger cookies). The edges barely crisp up, the centers stay soft, and each bite is wonderfully chewy and delicious.
The chilling time for the dough is minimal, but is important if you like thicker, chewier cookies. You can skip this step, but the cookies will spread a little bit while they bake.
Let’s talk mix ins.
These chewy oatmeal cookies are packed with dark chocolate and tangy dried cranberries and cozy warming spices, and I love this combination all year round, but especially for Fall.
You can mix everything in, or leave a few chocolate chunks and cranberries on top. The chocolate will melt into luscious, gooey puddles in the oven, which takes things to even more delicious heights.
Using dark chocolate keeps things from getting too sweet (we’ve got lots of brown sugar packed in there for that). I typically stick with bittersweet chocolate with a cocoa content of 60-70% for cookie baking, but you could switch out a semisweet or milk chocolate bar if you’d like something sweeter.
But that being said, this is a great base recipe for any number of mix ins: go classic with raisins, just about any kind of of chopped nut, your favorite type of chocolate, even butterscotch or peanut butter chips.
And if I’m being honest, I am just as happy to eat an oatmeal cookie with NOTHING mixed in. It’s hard to go wrong with this kind of chewy, cinnamon-spiced oat goodness!
Originally published on December 3, 2012. Updated photos by Laura Kasavan, of the lovely desserts blog Tutti Dolci.Print