Like Chocolate Chip and Oatmeal Cookies? This Recipe Is Both

We’re big fans of the oatmeal cookie, but always find ourselves missing the decadent sweetness of chocolate chips. So, we rewrote the rules with these supremely snackable mini cookies perfect for sharing (or not). And, just because we can’t resist upping the ante, we’ve added an easy, no-fail icing to make all your cookie dreams come true.

¼ cup unsalted butter
2 tablespoons dried cranberries
2 tablespoons granulated sugar
3 tablespoons light brown sugar
½ teaspoon vanilla extract
½ cup old-fashioned oats
½ cup flour
½ teaspoon baking powder
½ teaspoon cinnamon
¼ cup mini semisweet chocolate chips
1 parchment paper
1 egg
kosher salt

Recipe tips
To separate an egg, over a small bowl, crack the egg in half and allow the white to drain into the bowl, and the yolk to settle in one half of the shell. Carefully transfer the yolk back and forth between the two halves of the shell until all the whites have dripped off. Place the yolk in a separate small bowl.

The cookie dough will be a bit crumbly. Use your hands to mold it into balls before baking, and the cookies will come out beautifully.


1. Prepare ingredients
Preheat oven to 375°F. Allow butter to soften at room temperature. Separate 1 egg, reserving yolk (see Recipe Tip). Roughly chop cranberries.

2. Cream sugar and butter
In a large bowl, combine granulated sugar, brown sugar, and softened butter. Whisk vigorously until mixture is pale and fluffy.

3. Make cookie dough
Add vanilla extract and egg yolk to bowl with butter mixture and whisk to combine. In a separate large bowl, stir together oats, flour, baking powder, cinnamon, and ¼ teaspoon salt. Add flour mixture to bowl with butter mixture and stir until fully combined. Fold in chocolate chips and cranberries.

4. Bake cookies
Line a baking sheet with parchment paper. Scoop out cookie dough and roll into 10-12 even balls, about 1 tablespoon each (see Recipe Tip). Place on a parchment-lined baking sheet about 2 inches apart. Flatten dough balls slightly using the back of a fork. Bake until edges are golden and centers are set, 8-10 minutes.

5. Plate cookies
Remove cookies from oven and allow to cool for 10 minutes before serving. Pour a glass of milk and enjoy! Store any leftovers at room temperature in an airtight container for up to 3 days.


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