Saturday, November 17, 2012

Triple-Chocolate Cranberry Oatmeal Cookies

I don't think this needs more introduction than the title.  Just yum.  Tart fresh cranberries contrast with the sweet white, milk and semi-sweet chocolate trio.  They are also very delicate!  A great holiday cookie!

This recipe is from Bon Appetit, December 2004.
Makes about 30 cookies.


1 cup all purpose flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
10 T (1 1/4 sticks) unsalted butter, room temp
1/2 cup granulated sugar
1/2 cup (packed) golden brown sugar
1 large egg
1 tsp. vanilla extract
1 cup old-fashioned oats
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup coarsely chopped fresh (or frozen) cranberries

optional: 2 oz milk or white chocolate, chopped (for drizzling)


1. Position rack in center of oven preheated to 350 degrees F.  Line two large rimmed baking sheets with parchment paper.

2.  Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend.

3.  Cream butter and both sugars in electric mixer until smooth.

4.  Beat in egg and vanilla.

5.  Gradually beat in flour mixture.  Mix until just combined.

6.  Using a wooden spoon or spatula, mix in oats and then chocolate chips and cranberries.

(I love that picture! It should be a holiday card! so pretty :-))

7.  Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. 

8. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes.  Cool on sheets for 5 minutes and then transfer to a rack to cool completely.

(for optional chocolate drizzle: stir chopped chocolate in a top of a double boiler until melted and smooth and then drizzle over cookies in a zig-zag pattern.  let cook until chocolate sets, about 1 hour)


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