I love baking chocolate chip cookies at Christmas. The house smells amazing, and everyone gathers in the kitchen. These are fun holiday twists with peppermint, gingerbread spices, eggnog, and cranberries.

I made 12 versions so you can try different flavors. Some have red and green candies, others use candy canes, white chocolate, or warm spices. There’s a cookie for every taste.

It all starts with a simple, easy base, great even for beginners. Most come together fast and are perfect for swaps, gifts, or family movie nights. Get ready to bake a little Christmas magic!

Classic Christmas Chocolate Chip Cookies

These traditional chocolate chip cookies get a festive makeover with red and green chocolate chips. Perfectly crispy on the edges and chewy in the center, they’re decorated with holiday sprinkles for a classic Christmas treat everyone loves.

Prep Time: 15 minutes | Cook Time: 12 minutes | Servings: 36 cookies

Ingredients

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips
• ½ cup red chocolate chips
• ½ cup green chocolate chips
• ½ cup Christmas sprinkles

Instructions

1. Preheat the oven to 375°F (190°C) and line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
2. Mix dry ingredients by whisking together flour, baking soda, and salt in a medium bowl until well combined and evenly distributed. Set this aside while you prepare the wet ingredients.
3. Cream butter and sugars by beating softened butter, granulated sugar, and brown sugar in a large bowl with an electric mixer on medium speed for 3-4 minutes until light and fluffy. The mixture should be pale and creamy with a smooth texture.
4. Add eggs and vanilla by beating in the eggs one at a time, mixing well after each addition, then stirring in the vanilla extract. The mixture should be smooth and well combined without any streaks.
5. Combine wet and dry ingredients by gradually adding the flour mixture to the butter mixture, mixing on low speed until just combined. Don’t overmix or the cookies will become tough. The dough should be thick and pull away from the sides of the bowl.
6. Fold in chocolate chips by stirring in the semi-sweet, red, and green chocolate chips using a wooden spoon or rubber spatula until they’re evenly distributed throughout the dough. Reserve a few chips for topping if desired.
7. Shape the cookies by dropping rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. For uniform cookies, use a cookie scoop. Press a few extra chocolate chips and sprinkles on top of each cookie for a festive appearance.
8. Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly underdone. They’ll continue cooking on the hot pan after removal. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Peppermint Chocolate Chip Cookies

These festive cookies combine classic chocolate chips with crushed candy canes for a refreshing minty twist. The combination of chocolate and peppermint is quintessentially Christmas, making these cookies perfect for holiday parties and cookie exchanges.

Prep Time: 20 minutes | Cook Time: 11 minutes | Servings: 30 cookies

Ingredients

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 1½ teaspoons peppermint extract
• 1 teaspoon vanilla extract
• 1½ cups semi-sweet chocolate chips
• ¾ cup crushed candy canes or peppermint candies
• Extra crushed candy canes for topping

Instructions

1. Prepare candy canes by unwrapping them and placing them in a sealed plastic bag. Use a rolling pin or the bottom of a heavy pan to crush them into small pieces, but not powder. You want visible chunks for texture and visual appeal.
2. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper. Having multiple sheets ready allows you to bake batches continuously.
3. Whisk dry ingredients together in a bowl including flour, baking soda, and salt, ensuring the leavening agent is evenly distributed throughout the flour.
4. Cream butter and sugars in a large bowl with an electric mixer until light and fluffy, about 3-4 minutes. The mixture should be pale in color and increased in volume.
5. Add eggs and extracts by beating in eggs one at a time, then adding peppermint extract and vanilla extract. Mix until smooth and creamy. The peppermint extract provides the signature minty flavor.
6. Incorporate dry ingredients by gradually adding the flour mixture to the wet ingredients, mixing on low speed just until combined. Scrape down the sides of the bowl to ensure even mixing.
7. Fold in chips and candy by stirring in chocolate chips and crushed candy canes with a spatula until evenly distributed. The candy canes add both flavor and a beautiful red and white speckled appearance.
8. Bake the cookies by dropping rounded tablespoons of dough 2 inches apart on prepared sheets. Sprinkle extra crushed candy cane on top before baking. Bake for 10-12 minutes until edges are set but centers are soft, then cool on the pan for 5 minutes before transferring to a wire rack.

White Chocolate Cranberry Christmas Cookies

These elegant cookies feature white chocolate chips and tart dried cranberries for a sophisticated holiday flavor combination. The red cranberries and white chocolate create beautiful Christmas colors while delivering a perfect balance of sweet and tangy.

Prep Time: 15 minutes | Cook Time: 12 minutes | Servings: 32 cookies

Ingredients

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1½ cups white chocolate chips
• 1 cup dried cranberries, chopped
• ½ cup chopped pecans (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup and to prevent the cookies from spreading too much.
2. Combine dry ingredients by whisking flour, baking soda, and salt together in a medium bowl, making sure everything is well mixed and lump-free.
3. Cream butter and sugars using an electric mixer on medium-high speed for 3-4 minutes until the mixture is light, fluffy, and pale in color. This incorporates air for lighter cookies.
4. Add eggs and extracts by beating in eggs one at a time until fully incorporated, then mixing in vanilla and almond extracts. The almond extract complements the cranberries beautifully.
5. Mix in flour mixture by adding the dry ingredients to the wet ingredients gradually, mixing on low speed just until combined. Avoid overmixing which can lead to tough cookies.
6. Fold in mix-ins by gently stirring in white chocolate chips, chopped cranberries, and pecans if using with a wooden spoon or spatula. The cranberries should be evenly distributed for consistent flavor in every bite.
7. Shape and space cookies by dropping rounded tablespoons of dough onto prepared baking sheets about 2 inches apart. The cookies will spread as they bake, so proper spacing is important.
8. Bake for 11-13 minutes until the edges are lightly golden but the centers still look slightly underdone. Let them cool on the baking sheet for 5 minutes to set, then transfer them to a cooling rack. The combination of white chocolate and cranberries creates a beautiful, festive appearance.

Gingerbread Chocolate Chip Cookies

These cookies combine the warm spices of gingerbread with rich chocolate chips for the ultimate Christmas flavor fusion. The molasses and spices create a deep, complex flavor that perfectly complements the sweet chocolate.

Prep Time: 15 minutes | Cook Time: 10 minutes | Servings: 36 cookies

Ingredients

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ¾ cup (1½ sticks) butter, softened
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ⅓ cup molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 1½ cups semi-sweet chocolate chips
• Coarse sugar for rolling (optional)

Instructions

1. Preheat oven to 350°F (175°C) and prepare baking sheets with parchment paper or silicone mats for easy removal of the spiced cookies.
2. Mix dry ingredients and spices by whisking together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a bowl. The generous amount of spices gives these cookies their distinctive gingerbread flavor.
3. Cream butter and sugars in a large bowl with an electric mixer until light and fluffy, about 3 minutes. The mixture should be smooth and well combined.
4. Add molasses, egg, and vanilla by beating in the molasses first (it helps to spray your measuring cup with cooking spray so the molasses slides out easily), then the egg and vanilla. Mix until smooth and uniform in color.
5. Combine mixtures by gradually adding the spiced flour mixture to the wet ingredients, mixing on low speed just until combined. The dough will be fragrant with warming spices and have a rich brown color from the molasses.
6. Stir in chocolate chips using a wooden spoon or sturdy spatula, distributing them evenly throughout the spiced dough. The chocolate adds richness that balances the spicy ginger flavor.
7. Shape cookies by rolling tablespoons of dough into balls, then rolling them in coarse sugar if desired for a sparkly finish. Place them 2 inches apart on prepared baking sheets.
8. Bake for 9-11 minutes until the edges are set but the centers still look soft. The cookies will firm up as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack. These cookies have all the cozy flavors of gingerbread with the added indulgence of chocolate.

Eggnog Chocolate Chip Cookies

These creamy cookies capture the flavor of classic eggnog with nutmeg, cinnamon, and a hint of rum extract. Combined with chocolate chips, they’re a unique and festive addition to any Christmas cookie platter.

Prep Time: 15 minutes | Cook Time: 12 minutes | Servings: 30 cookies

Ingredients

• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• 1 cup (2 sticks) butter, softened
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs
• ⅓ cup eggnog
• 1 teaspoon vanilla extract
• ½ teaspoon rum extract
• 1½ cups semi-sweet chocolate chips
• Extra nutmeg for sprinkling

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Whisk dry ingredients including flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a medium bowl. The nutmeg is essential for that authentic eggnog flavor.
3. Cream butter and sugars with an electric mixer on medium-high speed for 3-4 minutes until very light and fluffy. This creates a tender cookie texture.
4. Add eggs and liquids by beating in eggs one at a time, then mixing in the eggnog, vanilla extract, and rum extract. The eggnog adds moisture and rich flavor while the rum extract enhances the traditional holiday taste.
5. Incorporate dry ingredients by adding the flour mixture gradually to the wet mixture, mixing on low speed just until combined. The dough will be slightly softer than traditional chocolate chip cookie dough due to the eggnog.
6. Fold in chocolate chips using a spatula, distributing them evenly throughout the eggnog-flavored dough. The chocolate pairs wonderfully with the nutmeg and cinnamon.
7. Scoop and sprinkle by dropping rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Lightly sprinkle the top of each cookie with a tiny pinch of nutmeg for extra flavor and visual appeal.
8. Bake for 11-13 minutes until edges are lightly golden and centers are set. The cookies should be soft and cake-like in texture. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Salted Caramel Chocolate Chip Christmas Cookies

These indulgent cookies feature gooey caramel pieces and chocolate chips with a sprinkle of flaky sea salt. The sweet and salty combination creates an irresistible cookie that feels luxurious and special for the holidays.

Prep Time: 15 minutes | Cook Time: 11 minutes | Servings: 32 cookies

Ingredients

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup caramel bits or chopped soft caramels
• Flaky sea salt for topping
• ½ cup toffee bits (optional)

Instructions

1. Preheat the oven to 375°F (190°C) and prepare baking sheets with parchment paper or silicone baking mats.
2. Mix dry ingredients by whisking together flour, baking soda, and regular salt in a bowl, ensuring even distribution throughout.
3. Cream butter and sugars with an electric mixer on medium speed for 3-4 minutes until light and fluffy. The brown sugar adds moisture and a deeper caramel flavor that complements the caramel bits.
4. Beat in eggs and vanilla one egg at a time, mixing well after each addition, then stirring in vanilla extract until the mixture is smooth and creamy.
5. Add flour mixture gradually to the wet ingredients, mixing on low speed just until combined. Don’t overmix or the cookies will be tough rather than tender.
6. Fold in mix-ins by gently stirring in chocolate chips, caramel bits, and toffee bits if using with a wooden spoon. The caramel will melt slightly during baking, creating pockets of gooey sweetness.
7. Shape cookies by scooping rounded tablespoons of dough and placing them 2 inches apart on prepared baking sheets. Slightly flatten each cookie with your palm for more even baking.
8. Bake and salt by baking for 10-12 minutes until edges are golden brown and centers look slightly underdone. Immediately after removing from the oven, sprinkle each cookie with a small pinch of flaky sea salt. The salt enhances both the sweet caramel and rich chocolate. Cool on the baking sheet for 5 minutes before transferring.

Chocolate Chip Snowball Cookies

These tender, buttery cookies are rolled in powdered sugar to resemble snowballs, with chocolate chips peeking through. They’re a festive twist on traditional Mexican wedding cookies that chocolate lovers will adore.

Prep Time: 20 minutes | Cook Time: 12 minutes | Servings: 36 cookies

Ingredients

• 1 cup (2 sticks) butter, softened
• ½ cup powdered sugar, plus 2 cups for rolling
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 2¼ cups all-purpose flour
• ¼ teaspoon salt
• ¾ cup mini chocolate chips
• ½ cup finely chopped pecans or walnuts (optional)

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. Cream butter and sugar by beating softened butter with ½ cup powdered sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy.
3. Add extracts by mixing in vanilla and almond extracts until well combined. The almond extract adds a subtle nutty flavor that complements the butter.
4. Mix in flour and salt gradually on low speed until a soft dough forms. The dough should hold together when pressed but not be sticky.
5. Fold in chocolate chips and nuts if using, distributing them evenly throughout the dough. Mini chocolate chips work best as they’re easier to incorporate into the small cookies.
6. Shape into balls by rolling tablespoons of dough between your palms to form 1-inch balls. Place them 1 inch apart on prepared baking sheets as they don’t spread much.
7. Bake for 12-14 minutes until the bottoms are lightly golden but the tops remain pale. The cookies should be set but still soft to the touch.
8. Roll in powdered sugar while still warm by placing 2 cups of powdered sugar in a shallow bowl. Gently roll each warm cookie in the sugar to coat completely, then place on a wire rack to cool. Once completely cool, roll them in powdered sugar again for a thick, snowy coating that resembles freshly fallen snow.

Red Velvet Chocolate Chip Cookies

These stunning cookies feature the classic red velvet flavor with cocoa and a hint of tanginess, studded with chocolate chips. The vibrant red color makes them perfect for Christmas, and they’re as delicious as they are beautiful.

Prep Time: 15 minutes | Cook Time: 10 minutes | Servings: 30 cookies

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) butter, softened
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1½ cups semi-sweet chocolate chips
• ½ cup white chocolate chips

Instructions

1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper to prevent the red cookies from staining your pans.
2. Sift dry ingredients including flour, cocoa powder, baking soda, and salt together in a bowl. Sifting ensures the cocoa powder doesn’t clump and distributes evenly.
3. Cream butter and sugars with an electric mixer on medium-high speed for 3 minutes until light and fluffy, scraping down the bowl as needed.
4. Add eggs, food coloring, and flavorings by beating in eggs one at a time, then mixing in red food coloring, vanilla extract, and vinegar. The vinegar reacts with the baking soda and enhances the red color while adding subtle tang.
5. Incorporate dry ingredients by gradually adding the flour mixture to the wet ingredients, mixing on low speed just until combined. The dough should be vibrant red with a chocolatey undertone.
6. Stir in chocolate chips using a spatula, mixing in both semi-sweet and white chocolate chips for visual contrast against the red dough.
7. Scoop cookies by dropping rounded tablespoons of dough 2 inches apart on prepared baking sheets. The cookies will spread slightly during baking.
8. Bake for 9-11 minutes until edges are set but centers still look soft. Don’t overbake or they’ll lose their chewy texture. Cool on the baking sheet for 5 minutes, then transfer to a wire rack. The vibrant red color against the chocolate makes these cookies stunning on a Christmas cookie platter.

Peanut Butter Chocolate Chip Christmas Cookies

These rich cookies combine creamy peanut butter with chocolate chips for a classic flavor pairing. Decorated with red and green candies or a crosshatch pattern, they’re a crowd-pleasing addition to any holiday cookie spread.

Prep Time: 15 minutes | Cook Time: 10 minutes | Servings: 36 cookies

Ingredients

• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) butter, softened
• 1 cup creamy peanut butter
• ¾ cup granulated sugar, plus extra for rolling
• ¾ cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1½ cups semi-sweet chocolate chips
• ½ cup red and green M&Ms or chocolate candies

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper for easy removal of these slightly sticky cookies.
2. Whisk dry ingredients together in a bowl including flour, baking soda, and salt, making sure the baking soda is evenly distributed.
3. Cream butter, peanut butter, and sugars using an electric mixer on medium speed for 3-4 minutes until very light and fluffy. The peanut butter adds richness and a distinctive flavor.
4. Beat in eggs and vanilla one egg at a time, mixing well after each addition, then stirring in vanilla extract until the mixture is smooth and creamy.
5. Add flour mixture gradually to the peanut butter mixture, mixing on low speed just until combined. The dough will be thick and slightly sticky.
6. Fold in chocolate chips using a wooden spoon, distributing them evenly throughout the peanut butter dough. The chocolate and peanut butter combination is always a winner.
7. Shape and mark cookies by rolling tablespoons of dough into balls, then rolling them in granulated sugar. Place 2 inches apart on baking sheets and use a fork to create a crosshatch pattern, pressing down gently to flatten slightly. Press a few red and green M&Ms into the top of each cookie for festive color.
8. Bake for 9-11 minutes until edges are lightly golden but centers still look soft. The cookies will firm up as they cool. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Double Chocolate Peppermint Cookies

These rich, fudgy chocolate cookies are loaded with chocolate chips and crushed candy canes for a decadent peppermint twist. They’re intensely chocolatey with a refreshing minty finish that screams Christmas.

Prep Time: 15 minutes | Cook Time: 10 minutes | Servings: 32 cookies

Ingredients

• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) butter, softened
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1½ cups semi-sweet chocolate chips
• ½ cup white chocolate chips
• ½ cup crushed candy canes

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
2. Sift dry ingredients including flour, cocoa powder, baking soda, and salt together to remove lumps and ensure the cocoa distributes evenly throughout.
3. Cream butter and sugars with an electric mixer on medium-high speed for 3-4 minutes until light and fluffy despite the dark color.
4. Add eggs and extracts by beating in eggs one at a time, then mixing in vanilla and peppermint extracts. The peppermint extract provides that signature minty flavor.
5. Mix in dry ingredients gradually on low speed just until combined. The dough will be dark chocolate brown and rich.
6. Fold in chips and candy by stirring in semi-sweet chocolate chips, white chocolate chips, and crushed candy canes with a spatula. The white chips and red candy create beautiful color contrast against the dark dough.
7. Scoop cookies by dropping rounded tablespoons of dough 2 inches apart on prepared baking sheets. Press a few extra pieces of crushed candy cane on top for visual appeal.
8. Bake for 9-11 minutes until edges are set but centers still look slightly underdone and soft. These cookies should be fudgy, not cakey. Cool on the baking sheet for 5 minutes before transferring to a wire rack. The combination of double chocolate and peppermint is irresistible.

Brown Butter Chocolate Chip Christmas Cookies

These elevated cookies feature nutty brown butter for incredible depth of flavor. The caramelized butter adds complexity that makes these cookies taste gourmet, perfect for impressing guests at Christmas gatherings.

Prep Time: 25 minutes (plus chilling) | Cook Time: 12 minutes | Servings: 30 cookies

Ingredients

• 1 cup (2 sticks) butter
• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1½ cups semi-sweet chocolate chips
• ½ cup dark chocolate chips
• Flaky sea salt for topping

Instructions

1. Brown the butter by melting it in a light-colored saucepan over medium heat, swirling occasionally. It will foam, then the milk solids will turn golden brown and smell nutty, about 5-7 minutes. Immediately pour into a heatproof bowl and let cool for 15 minutes.
2. Mix dry ingredients by whisking together flour, baking soda, and salt in a bowl while the butter cools.
3. Combine butter and sugars by beating the cooled brown butter with both sugars using an electric mixer for 2-3 minutes until well combined. The mixture won’t get fluffy like regular creamed butter.
4. Add eggs and vanilla by beating them into the brown butter mixture one at a time until smooth and glossy.
5. Incorporate the flour mixture gradually on low speed just until combined. The dough will be soft due to the liquid butter.
6. Fold in chocolate chips using a spatula, mixing in both semi-sweet and dark chocolate chips for a complex chocolate flavor.
7. Chill the dough by covering the bowl with plastic wrap and refrigerating for at least 1 hour or up to 24 hours. This firms up the butter and allows the flavors to develop.
8. Bake chilled dough by preheating the oven to 375°F (190°C) and scooping rounded tablespoons of chilled dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake for 11-13 minutes until edges are golden. Immediately sprinkle with flaky sea salt, then cool on the pan for 5 minutes. The brown butter creates an incredible, nutty, caramelized flavor.

Oatmeal Chocolate Chip Christmas Cookies

These hearty cookies combine wholesome oats with chocolate chips and festive add-ins for a chewy, satisfying treat. They’re slightly healthier than traditional cookies while still being indulgent and perfect for the holiday season.

Prep Time: 15 minutes | Cook Time: 12 minutes | Servings: 36 cookies

Ingredients

• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup (2 sticks) butter, softened
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups old-fashioned rolled oats
• 1½ cups semi-sweet chocolate chips
• ½ cup dried cranberries
• ½ cup chopped pecans (optional)

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. Whisk dry ingredients, including flour, baking soda, cinnamon, and salt in a medium bowl, ensuring even distribution.
3. Cream butter and sugars with an electric mixer on medium speed for 3-4 minutes until light and fluffy. The brown sugar adds moisture for chewy cookies.
4. Beat in eggs and vanilla one at a time, mixing well after each addition until the mixture is smooth and creamy.
5. Add flour mixture gradually to the wet ingredients, mixing on low speed just until combined. Don’t overmix.
6. Stir in oats using a wooden spoon, mixing until they’re evenly distributed throughout the dough. The oats add heartiness and a wonderful chewy texture.
7. Fold in mix-ins by stirring in chocolate chips, dried cranberries, and pecans if using. The cranberries add festive red color and tart flavor that balances the sweet chocolate.
8. Scoop and bake by dropping rounded tablespoons of dough 2 inches apart on prepared baking sheets. Bake for 11-13 minutes until edges are golden brown but centers still look slightly soft. The cookies will firm up as they cool. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. These cookies are perfect with a glass of cold milk on Christmas morning.