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Dark Chocolate Cranberry Oatmeal Cookies

Dark Chocolate Cranberry Oatmeal Cookies – Oatmeal cookies baked using dark chocolate chips, dried cranberries, and SPLENDA®.

Dark Chocolate Cranberry Oatmeal Cookies ~ Oatmeal cookies baked using dark chocolate chips, dried cranberries, and Splenda~ The Complete Savorist #SplendaHoliday ad

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SplendaHoliday #CollectiveBias

Confession: the real, honest, all truth reason I have had a dislike for baking…is because of cookies.

Making the dough: Piece of cake.

Dropping dollops of dough on baking sheets: Easy peasy.

Waiting 10-12 minutes to bake: No Sweat.

Repeating a million times to make the proper amount of cookies for the holidays: TORTURE.

There, I’ve admitted it, it’s out there. I feel so much better.

The problem is, I love cookies. They are small. I can eat one and not feel like I am blowing my dietary protocol with extra fat, calories, and sugar. But I just do not have the patience to make them.

I can trace back to when my aversion began. It was back in the late 90’s, the year escapes me, I am getting older, and there was so, so, so much baking to do to get ready for the holiday party Mom2 was throwing.

Plus, I was on a cookie making kick before that anyway, but come the end of the season, I was cookie’d-out and have remained so ever since. I might bake a batch 2-3 times a year because that’s the law of motherhood, or so I’ve been told.

 

Dark Chocolate Cranberry Oatmeal Cookies ~ Oatmeal cookies baked using dark chocolate chips, dried cranberries, and Splenda~ The Complete Savorist #SplendaHoliday ad

When I do get around to baking cookies those 2-3 times a year, almost always it is these Dark Chocolate Cranberry Oatmeal Cookies. I fool myself in thinking they are a better cookie for me, since there are whole grains in the form of oats, “heart-healthy” (wink-wink) dark chocolate, dried cranberries to give a portion of fruit and I swap out my sugars using SPLENDA®.

Baking With SPLENDA®

I’ve been swapping the sugars out for both SPLENDA® Granulated No Calorie Sweetener and SPLENDA® Brown Sugar Blend (which does contain sugar) for a while now and it works and tastes perfect.

There is no texture difference when I use SPLENDA® vs regular sugars..unless I forget to pull them out of the oven in time and they turn to hockey pucks…but then that’s probably more my fault and less the fault of using SPLENDA®.

Dark Chocolate Cranberry Oatmeal Cookies ~ Oatmeal cookies baked using dark chocolate chips, dried cranberries, and Splenda~ The Complete Savorist #SplendaHoliday ad

If you’ve never used SPLENDA® before, I’d recommend giving it a try. You can find it in the baking aisle of most grocery stores. For the granulated, it’s a measure for measure like sugar. But for the brown sugar blend, some non-fancy math conversion skills are needed. Luckily, they are printed right on the back label.

My dear friend Darla just moved into a new home a couple of days before Thanksgiving and I had often cooked in her old kitchen. In fact, a handful of recipes found on my blog were made in her kitchen.

I decided that these Dark Chocolate Cranberry Oatmeal Cookies needed to be the ‘christening’ recipe in her brand new kitchen. It was fun having a new environment to work with, even if I couldn’t find half the things I needed right away.

It was nice to be able to bake with her and her daughter along with my own, really the perfect way to kick off the holidays. Sadly the lighting was a bit off as the sun sunk quickly, but I still love these pictures for the tinted nostalgic holiday feel.

Dark Chocolate Cranberry Oatmeal Cookies ~ Oatmeal cookies baked using dark chocolate chips, dried cranberries, and Splenda~ The Complete Savorist #SplendaHoliday ad

Holiday Desserts

Pumpkin Cream Cheese Brownies

Boozy Eggnog Banana Bread

Brazilian Brigadeiro

Chocolate Pear Cake

Coffee Lover’s Chocolate Mocha Cake

Frozen Caramel and Butter Pecan Pie

Dark Chocolate Cranberry Oatmeal Cookies ~ Oatmeal cookies baked using dark chocolate chips, dried cranberries, and Splenda~ The Complete Savorist #SplendaHoliday ad

J&J Holiday Baking with Splenda

Want to see a short 13 second video on making these cookies with SPLENDA®? What holiday baking will you do this year using SPLENDA®?

Oatmeal cookies baked using dark chocolate chips, dried cranberries, and SPLENDA®. ~ The Complete Savorist by Michelle De La Cerda

Dark Chocolate Cranberry Oatmeal Cookies

Course: Dessert
Cuisine: American
Keyword: chocolate, cookie, cranberry
Servings: 2
Author: Michelle De La Cerda

Oatmeal cookies baked using dark chocolate chips, dried cranberries, and SPLENDA®.

Print

Ingredients

  • 1 cup butter
  • 1/2 cup SPLENDA® Granulated No Calorie Sweetener
  • 1/2 cup SPLENDA® Brown Sugar Blend
  • 2 large eggs; room temp
  • 1/2 tbsp vanilla
  • 1 3/4 cups flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 cup oats
  • 1 1/2 cups dark chocolate chips
  • 1 1/2 cups dried cranberries

Instructions

  1. Preheat oven to 375°F.

  2. Add butter to electric mixer and cream until fluffy.
  3. Add both SPLENDA® sugars and mix until blended.
  4. Add eggs, one at a time, allowing the first to be fully incorporated before adding the next.
  5. Add the vanilla.
  6. Sift together the flour, salt, baking powder, and baking soda.
  7. Slowly, about 1/4 cup at a time, incorporate the flour mixture in to the wet ingredients in the mixer, taking care that the dry goods are fully mixed in before adding more.

  8. Add the oats, then chocolate and finally the cranberries, a small amount at a time.
  9. Using a kitchen teaspoon or cookie scooper, add a dollop of rounded dough to a prepared baking sheet.
  10. Bake 10-12 minutes or until golden.
  11. Remove from the oven and allow to cool for 2 minutes, then transfer to a cooking rack. Repeat process until all cookies have been baked.

Dark Chocolate Cranberry Oatmeal Cookies ~ Oatmeal cookies baked using dark chocolate chips, dried cranberries, and Splenda~ The Complete Savorist #SplendaHoliday ad

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30 Comments

  • Reply
    Josie Godel
    November 30, 2015 at 11:31 pm

    I love the addition of the cranberries. Looks delish!

  • Reply
    Christie
    December 1, 2015 at 5:40 am

    I love SPLENDA’s brown sugar blend. It is great to bake with. These sound like the perfect Christmas cookie.

  • Reply
    Faith (An Edible Mosaic)
    December 1, 2015 at 5:47 am

    I love adding chocolate to my oatmeal cookies, so these are right up my alley! I also like that these are lightened up – yum!

  • Reply
    Kacey @ The Cookie Writer
    December 1, 2015 at 7:11 am

    Ohhhh, I hear you on the cookie repetition! Those people who make 6-8 dozen cookies are insane! I am usually done by the 3rd batch at most, haha. I love all the goodies in these cookies and have to say, I would have no trouble eating them after your hard work 🙂

  • Reply
    Joanie @ Zagleft
    December 1, 2015 at 7:34 am

    I’ve never baked with Splenda’s sugar blends and it’s great to hear that it’s so easy to use in place of “regular” sugars. This will definitely encourage me to bake more cookies, and this cookie recipe sounds like a great one to try. Dark chocolate, cranberries and oatmeal, such a great combination!

  • Reply
    Renee - Kudos Kitchen
    December 1, 2015 at 4:01 pm

    These cookies look fabulous. Love the combination of dark chocolate, cranberries and oatmeal!

  • Reply
    Amy Stafford
    December 1, 2015 at 4:08 pm

    Love the addition of cranberries, perfect for the holidays.

  • Reply
    Lauren @ Healthy Delicious
    December 1, 2015 at 6:06 pm

    These look great! I love that they have less sugar.

  • Reply
    Julie @ Texan New Yorker
    December 1, 2015 at 6:14 pm

    I made a similar cookie a few years ago, with the oatmeal, dark chocolate and dried cranberries, and they were SO amazing! I know yours were too 🙂

  • Reply
    Healing Tomato
    December 1, 2015 at 8:34 pm

    I am not a dark chocolate lover but these oatmeal cookies will get me to love it. They look so yummy!

  • Reply
    Susan | LunaCafe
    December 1, 2015 at 10:48 pm

    I assumed using Splenda in a cookie recipe would make a significant difference in the texture, so it’s good to know that isn’t the case. These look so good. Looking forward to trying them soon.

  • Reply
    Amanda | The Chunky Chef
    December 2, 2015 at 4:57 am

    I never thought about using Splenda to bake cookies, but these look so yummy I might have to give it a try!

  • Reply
    Jaren (Diary of a Recipe Collector)
    December 3, 2015 at 9:09 pm

    Thanks for the giveaway! I love Splenda!!

  • Reply
    EMily
    December 4, 2015 at 11:20 pm

    YUM! those cookies look so good. I love that you made them with Splenda, what a fun substitution.

  • Reply
    christine
    December 6, 2015 at 6:59 am

    These sound so perfect for this time of year. I used to use Splenda all the time and then I kind of forgot about it. I think it’s time to give it a go again!

  • Reply
    Rebecca B.
    December 6, 2015 at 7:56 am

    These lightened up cookies sound so yummy!! I love the festive flavor combinations too 🙂

  • Reply
    Heather
    December 6, 2015 at 7:18 pm

    oh my gosh – these look delish! YUMMY

  • Reply
    kristi@ishouldbemoppingthefloor
    December 6, 2015 at 7:31 pm

    These look so delicious!! I love baking with Splenda.

  • Reply
    Melanie
    December 6, 2015 at 8:45 pm

    Ooh! A great combination of flavors!

  • Reply
    Jillian @ Food, Folks and Fun
    December 6, 2015 at 9:28 pm

    These cookies look SO good!

  • Reply
    Megan
    December 7, 2015 at 11:45 am

    I love anything with cranberries, and these cookies look delicious!

  • Reply
    Matt @ Plating Pixels
    December 7, 2015 at 10:11 pm

    Yum! I didn’t know there was Splenda brown sugar. Will have to check it out.

  • Reply
    jamie
    December 8, 2015 at 6:46 am

    These look amazing!

  • Reply
    rocky
    December 9, 2015 at 5:59 am

    looks yummy! thanks for sharing

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