Cranberry Chocolate Chip Oatmeal Cookies

A modified version of the Quaker Oats VORC (look under the lid). As with all cookie recipes, freezing your chocolate chips and cranberries will make a huge difference in the finished cookie. The chips will hold together under heat and cranberries won't puree in the mixer.

Let these cookies cool completely!


  • 2 sticks unsalted butter
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1-1/2 cups all-purpose flour
  • 3 cups Quaker Oats - regular, not the instant or overnight
  • 1 tsp baking soda
  • 1 cup chocolate chips - not minis
  • 2 cups cranberries


  • Cream both sugars and the butter until soft and fluffy
  • Add the eggs and vanilla and mix
  • Mix the flour, baking soda, cranberries, and chocolate chips in a large bowl and then add to the mixer and combine at low speed for a minute at most
  • Add the oatmeal and combine at low speed
  • Preheat the oven to 350 degrees and line two baking sheets with parchment paper
  • Roll the dough into 1" to 1-1/2" balls and place on the baking sheets
  • Bake 13-15 minutes or until the edges start to get brown
  • Cool completely on racks. Yields around 3 dozen cookies