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!
- 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
- Preheat oven to 350°F.
- Line a large baking sheet with parchment paper.
- Whisk flour, baking soda, cinnamon, and salt in a medium bowl to blend it all together.
- Using an electric mixer, beat butter and both sugars in a large bowl until smooth.
- Beat in egg and vanilla.
- Add flour mixture and oats to the mixer ingredients then stir until blended.
- Stir in all chocolate chips (semi-sweet and milk chocolate) and cranberries.
- Drop batter by rounded tablespoonfuls onto prepared baking sheet, 2 inches apart.
- Bake cookies until edges are light brown, about 16 minutes.
- Cool on baking sheet about 5 minutes then transfer to a rack to allow to cool completely.
- Put the pieces of the milk chocolate bar in a small pot and melt through.
- 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.
- These cookies can be made 2 days ahead of time and stored in an airtight container at room temperature.
Lots of ingredients but trust me — this recipe is worth it.
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.
Special special thanks to my fellow blogger at thewickednoodle. Click here to see the recipe I tested and tried.