Ah, oatmeal cookies…. you either love them or loathe them. Don’t count them out just yet—cookies can be versatile. You can put whatever you want in a good cookie dough base and give it a “mouth-watering-fancy-shmancy” name and then you’re instantly popular on Pinterest or Foodspotting. Okay, so maybe you won’t be a social media star with a good cookie recipe but it’s always nice to have a good recipe on hand.
I won’t go into the details about my day and why I made this cookie. If you’re like me, you just want to get to the recipe and not have to endure some prose-like story. I was going to call this the “whatever’s on sale” cookie (how’s that for a fancy name) because the ingredients literally came from whatever I could find on sale. That’s the beauty of this recipe, you can swap out ingredients with your favorite flavors and it will work!
I can’t say that oatmeal raisin cookies are my favorite but I do love oatmeal raisin chocolate chip cookies. The problem is that — those chocolate chips have never failed me.
This cookie is pretty straightforward. It combines tasty ingredients and you won’t feel too bad eating it — it’s oats, pepitas, cranberries, and chocolate. It’s all healthy stuff, right?
Cranberry, Pepita, and Chocolate Chip Oatmeal Cookies
- 1-1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter room temperature
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla
- 3 cups rolled oats
- 2 cups chocolate chips
- 1/4 cup raw pepitas
- 1/4 cup dried cranberries
In a medium bowl, whisk flour, baking soda, and salt. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugars.
Add eggs one at a time, making sure that the eggs are fully incorporated after each addition and beat on high for 1 minute.
Turn mixer to low and slowly add the flour mixture.
Add oats, chocolate chips, cranberries, and pepitas. Mix until just combined (don't overmix).
Chill dough in the fridge for an hour.*
Preheat oven to 350°F and line a baking sheet with a silicone mat or parchment. Scoop walnut-sized dough balls and place them 2" apart on the cookie sheet. Bake for 10 minutes or until edges are lightly browned and center is still soft. Cool for 5 minutes on baking sheet, then transfer to cooling rack to cool completely.
*If you're impatient it wouldn't hurt to immediately bake it — it might just spread out more than a refrigerated dough, so give yourself extra spacing on your cookie sheet. However, letting the dough rest will give it some structure and allow the proteins to bind and the sugars to dissolve into the dough.
Adapted from Sally's Baking Addiction