Go Back

Cranberry, Pepita, and Chocolate Chip Oatmeal Cookies

Author Melissa at Making it Sweet http://makingitsweet.com


  • 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


  1. In a medium bowl, whisk flour, baking soda, and salt. Set aside.
  2. In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugars.
  3. Add eggs one at a time, making sure that the eggs are fully incorporated after each addition and beat on high for 1 minute.
  4. Add vanilla.
  5. Turn mixer to low and slowly add the flour mixture.
  6. Add oats, chocolate chips, cranberries, and pepitas. Mix until just combined (don't overmix).
  7. Chill dough in the fridge for an hour.*
  8. 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.

Recipe Notes

*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