The Best Dark Chocolate Chip Cranberry Oatmeal Cookies

One more week. I’ll only be home for once more week before I officially move out a week from today. How crazy is that? I’m excited and nervous at the same time; Excited to be moving in with my DB, in a city we’re both unfamiliar with and nervous to start the whole job application process all over again. Days are flying by with weddings, first birthday parties, and soaking up some valuable time with my friends before I’m gone. If you want to stay posted with my move, check out my other blog: A Pile of Style. I’ll be posting pictures of how I decorated my apartment soon!

I haven’t baked with oatmeal in cookies for a while (thanks to the bf), so I figured that I was long overdue for an oatmeal recipe…. not that oatmeal cookies are my favorite, anyways. I’d take a chocolate chip, snickerdoodle, or sugar cookie over it any day. These were thinner than your normal, hearty oatmeal cookie, but they were still enjoyable. White chocolate does go better with oatmeal cookies than regular chocolate, though. Just sayin’.

This recipe comes from Showfood Chef.

• 1 cup oatmeal
• 1 cup flour
• 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/4 tsp. cinnamon
• 1 stick (8 Tbls. butter)
• 1/2 cup brown sugar
• 1/2 cup sugar
• 2 tsp. vanilla
• 1 egg
• 1/2 cup dark chocolate chips (I chopped up a bar of dark chocolate)
• 1/4 cup dried cranberries

1. Cream the butter and sugars together. Add the egg and vanilla and beat again until well mixed.
2. Stir in the flour, baking powder, baking soda, salt, and cinnamon.
3. Once blended, add the oatmeal, chocolate chips and cranberries until just combined.
4. Refrigerate the dough for at least two hours.
5. Preheat the oven to 350.
6. Scoop spoonfuls of the dough onto a baking sheet and bake for 10-12 minutes.