I cannot lie. I’ve made these chocolate chip and dried cranberry cookies 4 times in the past week. I keep giving most of them away so I won’t eat them all myself, but then I want more! So I make them again. And again. It’s a vicious cycle. Next batch is ALL for me! No sharing. But of course, I had to share the recipe with YOU! Cranberry and chocolate is a fabulous combination, if you haven’t tried it. Or if you have, check out these other favorites: Cranberry white chocolate granola for a breakfast chocolate fix, cranberry chocolate walnut energy balls for all-day snacking and pumpkin cranberry energy balls that help me bridge the gap from October to November. Today, this delightful combination is in cookie form, so what’s not to love? These cranberry chocolate chip cookies are quick and easy to make and oh so tasty! Light but sweet and satisfying. Also, they are whole grain and naturally sweetened with honey. This recipe also uses applesauce in place of some of the butter so they are on the lighter side. (That’s sometimes key for me during the crazy holiday food season!) Yup, you’ll be making 4 batches in a week, too. It’s OK; I’m right there with you. Let’s tackle a few quick notes and tips. Just tryin’ to be helpful. You can also keep scrolling down to the recipe card below if you want to skip this info.
Recipe Notes:
Oats: I recommend using old fashioned rolled oats. However, if all you have is quick cook oats, that’s fine too. Flour: I use white whole wheat flour but whole wheat flour, all-purpose flour or a mix would be fine here too. Chocolate chips: The recipe calls for regular chocolate chips, but I think these cookies would be great with white chocolate chips as well. Be sure to use parchment paper or a silpat on your baking sheets. The cookies will release right off!
Also, in terms of storage, these cookies will keep for up to a week. Keep the cooled cookies in a plastic bag or airtight container on the counter or in the pantry. I hope you try these cranberry chocolate chip cookies for a new fun, fall treat. And psst, don’t share. Enjoy! XO, Kathryn
Flour: I use a white whole wheat flour but regular whole wheat flour or all-purpose flour – or a mix – would be fine here. Chocolate chips: I use regular chocolate chips but I think these would be great with white chocolate chips as well.
