Oatmeal Cookies with Chocolate Covered Cranberries


Makes about 9 big cookies, active time 15 minutes, total time 40 minutes

  • 1 3/4 cups old fashioned oats
  • 3/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1/2 cup light brown sugar
  • scant 1/4 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chocolate covered cranberries


Adjust oven rack to middle position and preheat oven to 350°F. Line two baking sheets with parchment paper.In a medium bowl, whisk together oats, flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, brown sugar, and sugar until fluffy, about 3 minutes. Add egg and vanilla and beat to combine. Add dry ingredients and beat until just combined. Stir in cranberries. If dough is loose, cover in plastic wrap and refrigerate for 20 minutes.
Drop dough by about 3 tablespoon balls (about size of apricots) onto prepared baking sheet. Bake until golden, switching pans from front to back once during baking, about 18 minutes. Let cool for five minutes then transfer to a wire rack to finish cooling.

Source:  http://www.seriouseats.com/recipes/2013/08/big-and-chunky-oatmeal-cookies-with-chocolate.html


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s