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Chocolate Cranberry Oat Cookies

Chocolate Cranberry Oat Cookies
Oat Flour and Large Flake oats help create cookies flavoured with vanilla, dried cranberries and chocolate chips.
8 ratings


  • 1 ¼ Cup (170 g) Quaker® Oat Flour
  • 1 ¼ Cups (125 g) Large Flake Quaker® Oat
  • ½ Cup (114 g) Unsalted Butter, Softened
  • ¾ Cup (170 g) Granulated Sugar
  • ½ tsp. (3 g) Baking Soda
  • ½ tsp. (3 g) Kosher Salt
  • 1 Each (50 g) Large Egg
  • 2 tsp. (8 g) Vanilla Extract
  • Cup (45 g) Dried Cranberries
  • Cup (60 g) Semisweet Chocolate Chips

How to make it

  1. Preheat oven to 350⁰F.
  2. In a small mixing bowl combine the Oat Flour, Rolled Oats, baking soda and salt. Set aside.
  3. Place the butter and sugar into a mixer and beat for 2‑3 minutes or until smooth.
  4. Once the butter and sugar mixture is smooth, add in the egg and vanilla and mix until combined.
  5. Slowly add in the dry ingredients mixing continuously until the cookie dough forms.
  6. Fold the dried cranberries and semisweet chocolate chips into the mixture.
  7. Portion the dough into golf ball sized balls and place them onto a parchment‑lined baking sheet.
  8. Bake for 12‑15 minutes, or until desired doneness.
  9. Remove cookies from the oven and transfer to a cooling rack.