Oatmeal Cranberry Chocolate Chip Cookies

October 20, 2014 § Leave a comment


The types of snacks you bring on a road trip can make or break the whole experience. To prepare for a three-hour bus ride from Sydney to Canberra, the capital of Australia, for a university course excursion, I decided to bake these cookies for my class. I’m not sure why but I was craving soft, chewy oatmeal cookies and these definitely hit the spot!

photo 1 (7)

Sunset across Lake Burley Griffin on the first night in Canberra.

Many Aussies tend to look down on Canberra because it doesn’t offer as many fun or exciting attractions, such as beaches and nightlife, when you compare it to other cities in Australia, such as Sydney and Melbourne.

photo 2 (7)

Lake Burley Griffin

Although Canberra is a quieter city, it has some beautiful parts to it and there are museums, Parliament House, and other attractions for people to visit and enjoy. It is a fairly well planned city since it was purposely made to be between Sydney and Melbourne because the two cities were contending to be the nation’s capital.

photo 3 (4)

Parliament House

When I want to make oatmeal cookies, I usually turn to the classic Quaker Oats recipe. I use the recipe as a base and then vary the add-ins depending on what I am in the mood for. These cookies would also be delicious using M&Ms, pretzels, toasted nuts, peanut butter chips, white chocolate chips… the possibilities are endless!


I was a little reluctant to put cinnamon in these cookies because I thought it might be overpowering based on a previous experience but surprisingly, I really liked the added touch of comfort the cinnamon provided. I could only taste a hint of cinnamon, which helped round out the overall flavor of the cookie without being too assertive.

These cookies will satisfy almost any craving you have because they have a slightly crisp exterior but are soft and chewy on the inside; they are sweet from the chocolate but a little tart from the dried cranberries. Warning: these cookies are truly addicting!

Have fun combining your favorite add-ins in these cookies and share them below in the comment section!

Oatmeal Cranberry Chocolate Chip Cookies

Yield: 36 cookies

Adapted from Quaker Oats 


  • 1 stick + 6 tbsp (14 tbsp) unsalted butter, softened
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 1 ½ cups unbleached all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 3 cups old fashioned rolled oats
  • 1 cup dried cranberries
  • 1 cup dark chocolate chips*

*I normally use dark chocolate chips but this time I used milk chocolate chips because that is what I had on hand. I like how the dark chocolate cuts through some of the sweetness of the cookie but if you prefer a sweeter cookie, feel free to use milk chocolate.


Preheat the oven to 350°F/175°C. Line with parchment paper or lightly grease a baking sheet.


It looks like I used four sticks of butter but it’s actually the indicated amount in the recipe! It only appears like this because butter is sold as large blocks rather than sticks in Australia. 

In a large bowl, use a mixer to cream the butter, brown sugar, and granulated sugar, until light and fluffy and the mixture is a pale brown color. To make these cookies without a mixer, use a fork to mash and cream the ingredients and then switch to using a wooden spoon for the remainder of the recipe.

Add the eggs and vanilla extract and mix until fully incorporated.

In a medium bowl, mix the flour, baking soda, cinnamon, and salt.


Add half of the flour mixture to the wet ingredients and mix until almost fully incorporated. Then add the rest of the flour mixture and combine, leaving some visible streaks of the flour mixture.

Add the oats, cranberries, and chocolate chips and mix until the dough is fairly homogenous.


Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 1.5” in between each scoop since the dough will spread as it bakes.

DSC_0293    DSC_0290

Bake for 8-10 minutes on the middle oven rack, rotating the pan halfway through the baking time. The baking time may vary slightly for different ovens.

Remove the pan from the oven and let the cookies cool on the pan for one minute. Then transfer the cookies onto a cooling rack so they can cool completely.

Store tightly covered and consume within three days.


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