This is a chunky, chewy oatmeal cookie with lots of goodies. They’re delicious without the cinnamon, but if you leave it out – and then change your mind as I did last week – and want just a touch of cinnamon flavor, you can roll the dough balls in cinnamon sugar (like you would with a Snickerdoodle) before baking. I like a full teaspoon of table salt (as you would in a Tollhouse chocolate chip cookie recipe) in these cookies, so I encourage you to go for it. It really brings out all the flavors.

Makes 32 to 34 cookies

  • 2 cups (9 ounces) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon (optional)
  • 1 teaspoon table salt
  • 1 cup (1/2 pound) unsalted butter
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 cups rolled oats
  • 1 cup dried cranberries
  • 1 cup semisweet or bittersweet chocolate chips or white chocolate chips (or a combination)
  • 1/4 cup cinnamon sugar for rolling (optional)


1. Arrange a rack in the center of the oven and heat the oven to 350 degrees F. Cover two heavy-duty cookie sheets with parchment paper or nonstick liners.

2. In a medium bowl, whisk together the flour, baking soda, cinnamon (if using) and salt.

3. In the bowl of an electric mixer, combine the butter, sugars, and vanilla. Beat on medium speed until very fluffy, about three minutes. Stop the mixer and scrape the sides down. Turn the mixer back on medium-low speed and add the eggs one at a time. Turn up the speed to medium and beat until thoroughly combined, about another two minutes. Stop and scrape down the sides again.

4. Turn the mixer to low and begin adding the flour mixture in small amounts. Continue to add the flour gradually until it is all in the bowl. Mix only until the flour is nicely incorporated. Add the oats and mix on low just until mostly combined.

5. Remove the bowl from the mixer, add the cranberries and chocolate chips, and finish mixing with a silicone spatula until well-combined.

6. Using two tablespoons or your hands, scoop or drop even-sized amounts of cookie dough on to a sheet pan, spacing a couple inches apart. (If you like, roll the dough balls in cinnamon sugar first.)

7. Bake, rotating the pan once, until the cookies are golden brown and just about dry in the center,  about 8 to 10 minutes, depending on size. Remove from the oven and let the cookies sit on the sheet pan for a minute or two. Transfer to cooling racks and repeat with the remaining dough.