When it comes to complementary contrast, this chocolate chip-oatmeal cookie hybrid hits the mark. Tangy dried cranberries are balanced out by your choice of white or dark chocolate; the cookies' crisp exteriors are heightened by the addition of rolled outs, as are the chewy interiors. And like most great drop cookie recipes, this one is open to a bit of creative freedom. Feel free to size your cookies as you please, from dainty bite-sized parcels to larger single-serving numbers; be sure to adjust the bake time accordingly.
Frequently asked questions
Should dried cranberries be soaked before baking?
Rehydrating dried fruit before baking is an option to add moisture to the end product, but it isn't necessary in this recipe. If desired, soak in hot water for 15 minutes.
What can you substitute for dried cranberries in cookies?
Raisins are a common swap depending on what ingredients you have on hand, but we think dried apricots would be dreamy with this recipe.
Notes from the Food & Wine Test Kitchen
If you'd like to play with the flavor profile of your cookies, you have options. To add a bit more dimension, you might opt to toast your oats before stirring them into the dough, either in the oven or on the stovetop. This recipe calls for semisweet or white chocolate chips, but there's no reason you couldn't use milk chocolate or some combination thereof. You could also shake things up by using chopped chocolate, which will provide a different kind of chocolate experience altogether. And if you'd like slightly thicker cookies, add half a cup of flour to the batter.
