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Dark Chocolate Oatmeal Cookies

Dark Chocolate Oatmeal Cookies with Cranberries

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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.
    Serving size
    4servings
    Prep & cook time
    minutes
    Cooking Skill
    easy

    Ingredients & Equipment

    What we send

    • unsalted butter
      • 1/4 cup
      • unsalted butter
    • dried cranberries
      • 2 tablespoons
      • dried cranberries
    • granulated sugar
      • 2 tablespoons
      • granulated sugar
    • light brown sugar
      • 3 tablespoons
      • light brown sugar
    • vanilla extract
      • 1/2 teaspoon
      • vanilla extract
    • oats
      • 1/2 cup
      • oats
    • flour
      • 1/2 cup
      • flour
    • baking powder
      • 1/2 teaspoon
      • baking powder
    • cinnamon
      • 1/2 teaspoon
      • cinnamon
    • mini semisweet chocolate chips
      • 1/4 cup
      • mini semisweet chocolate chips
    • parchment paper
      • 1
      • parchment paper

    What You’ll Need

    • eggs
    • kosher salt
    • baking sheet

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 375°F. Allow butter to soften at room temperature. Separate 1 egg, reserving yolk. Roughly chop cranberries.

    2. Cream Sugar and Butter

      Cream Sugar and Butter

      In a large bowl, combine sugar mix and softened butter. Whisk vigorously until mixture is pale and fluffy.

    3. Make Cookie Dough

      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

      Bake Cookies

      Line a baking sheet with parchment paper. Scoop out cookie dough and roll into 10-12 even balls, about 1 tablespoon each. 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

      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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