I got this recipe from Trend Setters – a newsletter that’s delivered to our doorstep every so often. It’s from George Chung Realtors here on the westside of Los Angeles, and it usually has some entertaining tidbits and articles within. I’ve never noticed a recipe before, but today, I whipped up the chocolate cranberry oatmeal cookie recipe that caught my eye! The recipe is actually taken from an old Bon Appétit, back in December 2004.
YUM! Very delicious…
Here’s my adaptation:
CHOCOLATE CRANBERRY OATMEAL COOKIES
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 10 tbsp unsalted butter, softened
- 1/2 cup granulated white sugar
- 1/2 cup (packed) golden brown sugar
- 1 large egg
- 1 teaspoon 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 dried cranberries (I used Ocean Spray’s Craisins)
1. Preheat oven to 350 degrees. Prepare a non-stick cookie sheet (or line a baking sheet with parchment paper). Whisk flour, baking soda, cinnamon, and salt in a small/medium bowl. Using an electric mixer, beat butter, sugar, and brown sugar in a large bowl until smooth. Beat in egg and vanilla. Add the flour mixture and oats and use a spoon to stir until blended and smooth. Stir in all the chocolate chips and cranberries.
2. Using a cookie batter scoop, drop batter onto your prepared cookie sheet. Bake cookies (must only be one sheet in the oven at a time) until edges are light brown, about 14 minutes. Cool on sheets for 5 minutes before removing.
3. ENJOY! This is my new favorite cookie recipe…it’s fun to have all three types of chocolate chips AND cranberries all in one bite!