Bursting with chocolate and cranberries, these cookies are a stepped up version of those traditional oatmeal raisin cookies.
When someone does something amazing for you — whether it’s helping you shift the furniture in your house, helping you dig out from a massive snowstorm or something more subtle — it’s important to say thank you. And really, it’s a circumstance where words just aren’t enough. Actions mean more.
Cookies mean more.
I’m a little under the weather today, so I am not baking yet. But when I’m all better, I will be making a big, fabulous batch of cookies for my awesome neighbors. And I think it’ll be these Cranberry Chocolate Chunk Oatmeal Cookies, which are mouthwatering. They were my very favorite creation of Christmas 2010.
Have a wonderful weekend.
Cranberry Chocolate Chunk Oatmeal Cookies
Bursting with chocolate and cranberries, these cookies are a stepped up version of those traditional oatmeal raisin cookies.
Ingredients
- 1/2 lb unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- 1/2 tsp kosher salt
- 3 cups old-fashioned oats
- 1 cup dried cranberries
- 2 cups chocolate chunks
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
- In the bowl of a stand mixer, combine the butter, brown sugar and granulated sugar. Using the beater attachment, beat the mixture on low for 30 seconds and then on high for 2 minutes, scraping down the bowl as necessary. Add the eggs and vanilla extract and beat for 1 minute.
- Meanwhile, in a small bowl, whisk together the flour, baking soda, cinnamon and salt. With the stand mixer running on low, add the flour mixture to the wet ingredients little by little, until combined. Add the oats and cranberries and beat to combine.
- Stir the chocolate chunks until dispersed throughout. The dough will be pretty stiff.
- Using a cookie scoop, scoop the cookies onto the prepared baking sheet, placing them about 1 1/2 inches apart.
- Bake the cookies for 11-13 minutes, until golden at the edges.
- Let cool 5 minutes before transferring to a wire cooling rack. Repeat steps 5-7 until all of the dough has been used.
Mama Kelly aka Jia
Tuesday 18th of January 2011
I make something similar with white choc chips and craisins. They are a huge hit every year at the holidays.
Kate
Saturday 15th of January 2011
I agree that cookies make an excellent thank you. I'm making a batch of gingerbread to thank my friend for her Christmas gift of cookie cutters.
Joanne
Saturday 15th of January 2011
Food gifts are my gifts of choice, always. These cookies sound delicious! Hope you feel better chica!
Maryea {Happy Healthy Mama}
Saturday 15th of January 2011
Food is the best way to say thank you! Hope you feel better soon.