No active participants at this time. User will appear here as they join the Chef’s Table.
Chewy Oatmeal Cranberry Cookies

Chewy Oatmeal Cranberry Cookies

The chewiest, gooiest oatmeal cookies that are endlessly customizable with whatever fillings you love. AND they’re so easy to make!

*inspired by Smitten Kitchen’s Thick Chewy Oatmeal Raisin Cookies


1/2 cup softened butter

2/3 cup light brown sugar, packed

1 egg

1/2 teaspoon vanilla extract

3/4 cup AP flour

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1 1/2 cups old fashioned rolled oats

1/2 cup dried cranberries

1/2 cup mini chocolate chips

1/4 cup walnuts


Preheat oven to 350 F and line a baking sheet with parchment paper.

In a large bowl, whisk together butter, sugar, egg and vanilla until smooth.

In a separate bowl, combine flour, baking soda, cinnamon and salt. Add this mixture into the butter mixture and stir to combine. Fold in oats, cranberries, chocolate chips, and walnuts.

Use an ice cream scoop to scoop dough and place on a parchment

The cookies should be two inches apart on prepared baking sheet. Bake them for 10 to 12 minutes, removing when golden at the edges but still a little undercooked-looking on top. Let sit on the baking sheet for a few minutes before removing to a rack to cool.

recipes icon View Recipe
Mbatata Sweet Potato Cookies from Malawi, Africa

Mbatata Sweet Potato Cookies from Malawi, Africa

This classic, yet easy to make sweet potato cookie dates back to 7th century AD. By the 14th century, the treat became popular across Europe and eventually became dessert for holiday makers across Malawi!

Our version is gluten free, using rice flour.  

Bress ‘n’ Nyam {Bless & Eat}, CheFarmer Matthew and Tia Raiford



1/2 cups sweet potatoes , cooked and mashed

2 tbsps butter, unsalted, melted

1 cups rice flour

1/4 cups brown sugar, loosely packed

2 tsps baking powder

1/4 tsps salt

1 tsps apple pie spice

1/4 cups raisins

1/4 cups rice flour, for rolling out cookies


Preheat Oven 375 degrees F.

In a large bowl, mix mashed sweet potatoes and melted butter.

Add flour, brown sugar, baking powder, and salt. Mix well until a soft dough forms.

Add the raisins and mix until incorporated.

Turn the dough out onto a well-floured surface and knead it a few times until the dough is solid enough to roll out.

Roll the dough 1/2 inch thick and cut the cookies with a cookie cutter {in Malawi it would traditionally be a heart shaped cookie cutter} Place the cut cookies onto a parchment lined baking sheet. Gather remaining dough and re-roll into 1/2 inch thick and cut; repeat process until all the dough has been used.

Bake the cookies for 14 minutes, until firm and springy when touched.

Remove the cookies from oven and let them cool on the pan for 5 minutes then remove to a cooling rack.

recipes icon View Recipe

Kittch'mas Cookie Madness: Elana Karp vs. Tia and Matthew Raiford

Kittch’mas Cookie Madness: Elana Karp vs. Tia and Matthew Raiford

Show full description