Last Updated on May 12, 2023
These Oatmeal Cranberry Raisin Chocolate Chip Cookies are a chewy treat that will satisfy that craving for a little something sweet.
They are a healthy vegan cookie with just the right amount of sweetness.
These are also customizable, I like to change up with nuts and different dried fruit every time I make these cookies.
Most of the time I use raisins, dried cranberries, and of course, chocolate chips!
But do not hesitate to use your favorite nuts or dried fruits to your taste.
A few great examples are peanuts, walnuts, currents, or different flavors of chocolate or white chocolate chips.
There is no limits to what you can add in to these cookies.
Customize these cookies to you and your families favorites and enjoy.
Ingredients needed in these cookies
- Flour – A all purpose white flour works the best in these cookies.
- Sugars – Both brown and a white cane sugar are added to sweeten these cookies.
- Oats – Rolled oats are added to these cookies for a chewier texture and it also adds structure to the cookie. Any variety of oats will work, rolled, quick, old fashioned or even instant oats. But do not use the steel cut oats for these cookies, steel cut oats are much better as a cereal because of the long cooking time.
- Baking Soda – Baking soda adds the chewy, soft and fluffy texture and structure to the cookies.
- Oil – Any oil will work in these cookies. I like to use olive or avocado oil.
- Margarine – Any vegan margarine works in these cookies. I use the combination of the margarine and oil to cut down on the fat in the cookies.
- Egg Substitute – I used a powdered egg substitute equal to two eggs.
- Cinnamon – Ground cinnamon adds warmth to the cookies.
- Pure Vanilla Extract – The vanilla extract enhances the flavors of the other ingredients with a hint of vanilla.
- Dried Cranberries and Raisins – I added dried cranberries and raisins to these cookies because I love the combination. This can be replaced with any different dried fruits that you desire.
- Chocolate Chips – I used a semi sweet chocolate chip in my cookies. Add your favorite chocolate chip to these cookies.
How to make Oatmeal Cranberry Raisin Chocolate Chip Cookies
Preheat the oven to 350°F.
Line the baking sheets with parchment paper, set aside.
In a small bowl, mix together the egg substitute to the package direction and set aside.
Combine together into a medium sized mixing bowl, the flour, cinnamon, baking soda, stir and set aside.
In a large mixing bowl, blend together the margarine, oil, vanilla, and the egg substitute.
Next, slowly add the flour mixture (a little at a time) while the mixer is blending until all the flour is added and well incorporated.
Continue by adding the dried fruit and the chocolate chips while still blending with the mixer until well combined.
Pour in the oats and continue to blend until combined.
Note: You may need to continue blending the cookie dough with your hands after adding the oats, this will help to incorporate everything together better.
After mixing, scoop about 1/8 Cup of the dough onto the parchment lined baking sheets, spacing about 1 to 2 inch between each cookie.
Place one filled baking sheet into the oven, for 8 minutes.
After 8 minutes, rotate the baking sheet and bake for another 8 minutes or until the cookies are firm to the touch with a slight brown look to them.
Continue with each baking sheet until all the dough is gone.
Once the cookies are done, remove from the oven and leave the cookies on the baking sheet for about 5 minutes.
Remove the cookies from the baking sheet onto a cooling rack and leave until completely cooled.
Store these cookies in a air tight container or freeze until later.
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Oatmeal Cranberry Raisin Chocolate Chip Cookies
Equipment
- Free-standing mixer
Ingredients
- 1 Cup All Purpose Flour
- 1 tsp Ground Cinnamon
- 1/2 tsp Baking Soda
- 2 Tbsp Vegan Margarine
- 2 tbsp Oil I have used olive and avocado oil.
- 1/4 Cup White Sugar
- 1/4 Cup Brown Sugar
- 2 Substitute Eggs I used a powdered egg substitute equal to 2 eggs.
- 1 tsp Real Vanilla Extract
- 2 Cups Rolled Oats
- 1/2 Cup Dried Cranberries
- 1/2 Cup Raisins
- 1/2 Cup Semi Sweet Chocolate Chips
Instructions
- Preheat the oven to 350°F.
- Line the baking sheets with parchment paper, set aside.
- In a small bowl, mix together the egg substitute to the package direction and set aside.
- Combine together into a medium sized mixing bowl, the flour, cinnamon, baking soda, stir and set aside.
- In a large mixing bowl, blend together the margarine, oil, vanilla, and the egg substitute.
- Next, slowly add the flour mixture (a little at a time) while the mixer is blending until all the flour is added and well incorporated.
- Continue by adding the dried fruit and the chocolate chips while still blending with the mixer until well combined.
- Pour in the oats and continue to blend until combined.
- Note: You may need to continue blending the cookie dough with your hands after adding the oats, this will help to incorporate everything together better.
- After mixing, scoop about 1/8 Cup of the dough onto the parchment lined baking sheets, spacing about 1 to 2 inch between each cookie.
- Place one filled baking sheet into the oven, for 8 minutes.
- After 8 minutes, rotate the baking sheet and bake for another 8 minutes or until the cookies are firm to the touch with a slight brown look to them.
- Continue with each baking sheet until all the dough is gone.
- Once the cookies are done, remove from the oven and leave the cookies on the baking sheet for about 5 minutes.
- Store these cookies in a air tight container or freeze until later.
