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Chunks of fresh
cranberries and dark, milk and white chocolate chips dress up
oatmeal cookies for the holidays...
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1 cup |
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all-purpose
flour |
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½ tsp |
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baking soda |
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½ tsp |
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ground
cinnamon |
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¼ tsp |
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salt |
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10 Tbs |
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(1¼ sticks)
unsalted butter, at room temperature |
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½ cup |
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granulated
sugar |
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½ cup |
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(packed)
light brown sugar |
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1 large |
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egg |
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1 tsp |
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vanilla
extract |
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1 cup |
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old-fashioned oats |
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½ cup |
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semi-sweet
chocolate chips |
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½ cup |
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milk
chocolate chips |
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½ cup |
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white
chocolate chips |
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½ cup |
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coarsely
chopped fresh or frozen cranberries |
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2 ounces |
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milk
chocolate or white chocolate, chopped (for
drizzling) |
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1 |
Position rack in
center of oven; preheat to 350°F. Line 2 large rimmed
baking sheets with parchment paper. |
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2 |
In a medium bowl,
whisk together flour, baking soda, cinnamon, and salt in
a medium bowl to blend. Set aside. |
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3 |
In a large bowl,
beat butter and both sugars with an electric mixer until
smooth. Beat in egg and vanilla. Add flour mixture and
oats and blend just until incorporated. Stir in all
chocolate chips and cranberries. |
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4 |
Drop batter by
rounded Tablespoonfuls onto prepared sheets, 2 inches
apart (they will spread a bit). Bake cookies, 1 sheet at
a time, until edges are light brown, about 16 minutes.
Cool on sheets 5 minutes. Transfer to rack; cool
completely. |
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5 |
Place chopped milk
or white chocolate in small glass pyrex bowl. Melt in
microwave, stirring after 30 second intervals, until
melted and smooth. Carefully pour chocolate into a small
ziploc baggie. Snip a tiny piece off of the corner of
the baggie. Squeeze gently to drizzle a zigzag pattern
over baked cookies. Let stand until chocolate sets,
about 1 hour. |
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Yield: About 30 |
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Cooking Tips |
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*For the prettiest cookies,
halve your cranberries. Rather than mix the cranberries into
your batter, place 2 to 3 cranberry halves onto your scooped
batter drops on your cookie sheet (red side up). You'll be sure
to get some of that pretty red color to show up in the finished
cookie. It's easiest to halve frozen cranberries! |
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*If you need your chocolate
drizzled cookies to set quickly, place them in the freezer for a
few minutes. |
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Recipe Source |
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from Bon Appetit |
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