Cookie Trials 2010 – Triple Chocolate Cranberry Oatmeal Cookies2010-12-27
Another cookie trials at our house this year was a surprising new entry that got the attention of both young and old. A twist on a classic lace cookie for their thin crisp texture the triple chocolate chip and cranberry flavors made it much more than a lace cookie. These were wonderful hot from the oven as well as later. We added a drizzle of white chocolate to ours for a little contrast.
The recipe came from a Bon Appetit 2004 article. What I found most surprising was that everyone loved them. The cranberry was light and the chocolate blends gave a certain smoothness to the crispy sugar and oatmeal cookie binder. The cookies are a fragile so layering them in a box or container with wax paper is recommended. One final note; the instructions specify you need to keep the drop cookies two inches apart and they do mean it as they spread and spread.
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, room temperature
1/2 cup sugar
1/2 cup (packed) light 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 coarsely chopped fresh or frozen cranberries
2 ounces white chocolate, chopped & melted (for drizzling)
Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using an electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended but do not over mix. Stir in all chocolate chips and cranberries.
Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. 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.
Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. DO AHEAD Can be made 2 days ahead. Store in airtight container at room temperature.
Source: Bon Appetit Magazine 2004
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