Triple Chocolate Cranberry Oatmeal Cookies
A festive holiday cookie that's not only delicious, but pretty, too!
Foto: RecipeGirlIngredients
- 1 cup all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 10 tablespoons (1¼ sticks) unsalted butter, (at room temperature)
- ½ cup granulated white sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup old fashioned oats
- ½ cup semi sweet chocolate chips
- ½ cup milk chocolate chips
- ½ cup white chocolate chips
- ½ cup coarsely chopped fresh or frozen cranberries
- 2 ounces milk chocolate or white chocolate, (chopped (for drizzling))
Steps
Position rack in center of the oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
In a large bowl, beat the butter and both sugars with an electric mixer until smooth. Beat in the egg and vanilla. Add the flour mixture and oats and blend just until incorporated. Stir in all chocolate chips and cranberries.
Drop the batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart (they will spread a bit). Bake cookies until the edges are light brown, about 16 minutes. Cool slightly, then remove to wire racks.
Place the chopped milk or white chocolate in small glass pyrex bowl. Melt in the 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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