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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®.

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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.