Cranberry Ginger Chocolate Chip Cookies

November 20, 2015

Cookies always bring back childhood memories for me - especially chocolate chip cookies. I remember my mom making big batches of chocolate chip cookies because my dad LOVED - LOVED them. For me the best thing about cookie making days was the batter...I'm sure you agree, chocolate chip cookie batter is!




The funny thing about chocolate chip cookie making with my sister is, neither of us like the chocolate chips. When my mom was making cookies, I'd always look for the cookie with the least amount of chocolate chips...there's just something about the dough -


Take a chocolate chip cookie, and add oats - cranberries - ginger- and you've got a pretty phenomenal cookie.  Maybe one bite gives you the tang of cranberries, one the sweet chocolate, another with zippy ginger- but the best bite of all?


The one with a bit of cranberry, chocolate, AND ginger. Cookie nirvana?? 

And the flavor isn't the only thing these cookies have going for them. They also happen to be pretty darn healthy- so don't feel bad when you decide to eat a few for breakfast...


Your taste buds will thank you.


Cranberry Ginger Chocolate Chip Cookies - serves 36


1/2 cup butter (or 1/4 cup coconut oil/ 1/4 cup applesauce)

1/2 cup brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla

2 large eggs (or flax eggs)

2 cups flour (or gluten free flour blend)

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 1/2 cups oatmeal

1/2 cup unsweetened dried cranberries

1 package chocolate chips (or carob chips)

2 tablespoons finely chopped crystallized ginger



Preheat oven to 350.

1. Cream together the butter, both sugars, vanilla and eggs.

2. Add the flour, salt, baking soda and powder to the butter mixture. Mix to combine

3. Grind the oatmeal in a food processor or blender until finely ground (oat flour).

4. Add the ground oat flour to the butter mixture. Stir to combine.

5. Add the cranberries, chocolate chips and ginger and mix until evenly distributed.

6. Place dough (about 1 rounded tablespoon per cookie) on a baking sheet and bake for 9 minutes.

7. Remove cookies from the baking sheet and place on a cooling rack.


Nutrition Info:

144 calories, 6g fat, 21g carbohydrate, 1g fiber, 2g protein








Please reload

Featued Posts 

Bloody Mary, a Drinkable Salad

May 23, 2019

Please reload

Recent Posts 

February 23, 2019

February 13, 2019

February 2, 2019

Please reload

Find Us On
Please reload

© 2023 by Two Kitchen Collision

  • Grey Facebook Icon
  • Grey Pinterest Icon
  • Grey Instagram Icon