A decadent and delectable cookie

Staff Writer
Columbus Parent

With school back in session, parents are called upon to bring treats for many occasions: bake sales, class parties, after-school activities.

This is a recipe sure to be loved by kids of all ages. It combines the goodness of an oatmeal cookie with a little decadence from chocolate chips and a punch of sweet-tartness from dried cranberries. The results are delicious!

Oatmeal cookies with chocolate chips and dried cranberries

Makes about 36

1 cup flour

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

10 tablespoons (11/4 sticks) unsalted butter, room temperature

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 large egg

1 teaspoon vanilla

1 cup old-fashioned oats

1 cup semisweet chocolate chips

1 cup dried cranberries

Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone mats.

Stir flour, baking soda, cinnamon and salt in a large bowl.

Beat butter and both sugars in a large bowl until well blended. Beat in egg and vanilla. Add dry ingredients. Beat until blended. Stir in oats, chocolate chips and cranberries.

Drop dough by rounded tablespoonfuls, 2 inches apart, onto prepared sheets. Bake cookies until edges are light brown, about 12 to 14 minutes. Cool cookies on baking sheets for 5 minutes. Transfer cookies to racks and cool completely.


  • 115 calories
  • 1 g. protein
  • 17 g. carbohydrates
  • 1 g. fiber
  • 5 g. fat (3 g saturated)
  • 14 mg. cholesterol
  • 37 mg. sodium

Robin Davis is food editor of The Columbus Dispatch. She oversees the Food section, published each Wednesday, which features recipes, question-and-answer columns and reviews of cookbooks, wines and local eateries.