comment 1

Cranberry, Chocolate and Oatmeal Cookies

I was going to be really really ambitious in December and make a different cookie recipe a day. Well, I made my first batch of cookies, fell in love with them and then determined that perhaps a cookie recipe a day would be a little bit too much. (laughing)

I’ve shared these cookies with my neighbors and will have to continue to share any more cookies I make or I’ll be really rollie pollie by the time Christmas comes around.

This is also a special recipe because in the middle of it the directions were unclear and I sent a quick note to the blogger and she responded within 5 minutes. It was amazing!

So — here it goes. The original recipe uses fresh cranberries but says you can use dried ones so I chose the dried. They were scrumptious!

Ingredients

  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 10 tablespoons (1 1/4 sticks) unsalted butter at room temperature
  • 1/2 cup sugar
  • 1/2 cup (packed) golden brown sugar
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup old-fashioned oats
  • 1/2 cup semisweet chocolate chips
  • 1 milk chocolate bar, broken into small chunks (such as Nestles – for drizzling)
  • 1/2 cup dried cranberries
  • 2 ounces milk chocolate chips

Directions

  1. Preheat oven to 350°F.
  2. Line a large baking sheet with parchment paper.
  3. Whisk flour, baking soda, cinnamon, and salt in a medium bowl to blend it all together.
  4. Using an electric mixer, beat butter and both sugars in a large bowl until smooth.
  5. Beat in egg and vanilla.
  6. Add flour mixture and oats to the mixer ingredients then stir until blended.
  7. Stir in all chocolate chips (semi-sweet and milk chocolate) and cranberries.
  8. Drop batter by rounded tablespoonfuls onto prepared baking sheet, 2 inches apart.
  9. Bake cookies until edges are light brown, about 16 minutes.
  10. Cool on baking sheet about 5 minutes then transfer to a rack to allow to cool completely.
  11. Put the pieces of the milk chocolate bar in a small pot and melt through.
  12. Using a small spoon, drizzle melted chocolate over cookies in zigzag pattern then let stand until the chocolate on the cookies sets, about 1 hour.
  13. These cookies can be made 2 days ahead of time and stored in an airtight container at room temperature.
That’s it! I thought the cookies might taste too cranberry-ish but that was not the case. More cranberries could have actually been added.

Ingredients

Lots of ingredients but trust me — this recipe is worth it.

Cookie Dough

Drop by tablespoon onto a parchment-lined cookie sheet

Cranberry, Chocolate & Oatmeal Cookies

And then there’s the chocolate drizzle … I didn’t worry about it being “pretty” because I had already tasted a cookie when it came out of the oven so I knew they would be good with or without the chocolate.

Drizzle melted chocolate over cookies

Special special thanks to my fellow blogger at thewickednoodle. Click here to see the recipe I tested and tried.

Absolutely delicious!

 

 

 

Print Friendly

1 Comment so far

Leave a Reply