Chewy and Chocolatey Oatmeal Cookies

These oatmeal cookies are chewy from cranberries and raisins, and chocolatey from both dark and white chocolate chips. As far as a cookie goes, these have a number of healthy ingredients in them, and I like to offer them as a snack on my weekly clients' menus. They keep well but won't last long.

This is the cookie to make when you can’t decide what kind of cookie to make. It has it all, and by that I mean two types of sugar and flour, rolled oats, white and dark chocolate chips, and dried cranberries and raisins. The dough comes together in one bowl and 

I’ve snuck a few healthy ingredients into this chewy oatmeal cookie and no one will even realize it. I swap a half cup of all-purpose flour with fiber-rich whole wheat flour. The nutty flavor of the whole wheat complements the heart-healthy chewy rolled oats, another good-for-you ingredient. And at the end of the day, raisins and dried cranberries are fruit…

four cookies stacked on a white plate

Chewy and Chocolatey Oatmeal Cookies

5 from 1 vote
Prep Time 10 mins Cook Time 10 mins Rest Time 30 mins Total Time 50 mins


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  1. Add both sugars and butter to a large mixing bowl. Using an electric hand-mixer, beat on medium speed for 2 minutes. The mixture will become light and fluffy. Add the egg and vanilla and beat for another minute, until well combined.

    If your butter is cold, microwave it in 10 second intervals, rotating the stick each time, until you can easily press your finger into it. Don't let it melt! 

  2. Sprinkle both flours, baking powder, baking soda, and salt evenly over the butter mixture. On low speed, beat until just combined. It will look crumbly - that's ok! Add the oats and beat on low speed until just combined.

    Take care to not overwork the dough and develop the flour's gluten. This will make for hockey pucks, not what you're going for.

  3. As evenly as you can, sprinkle the cranberries, both kinds of chocolate chips, and raisins over the mixture. Beat on low speed until just combined.

  4. Gently pat the cookie dough into a large disc, cover with plastic wrap, and refrigerate 30-45 minutes.

    This will firm up the dough and guarantee the chewy texture we want with this cookie.

  5. Preheat oven to 350°F. Line two cookie sheets with parchment paper. Remove cookie dough from refrigerator and roll into golf-size balls. Spread out evenly on both cookie sheets. You should have 16-18 cookies. Bake 12-15 minutes, rotating pans from front to back and switching placement on oven racks. Cookies should be lightly browned in places. Remove to a cooling rack and let cool at long as you can (ideally 25-20 minutes) before devouring.

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