29 November 2011

Triple-Chocolate Cranberry Oatmeal Cookies

This recipe is straight from bon appetit, and has become a classic in my house. I made these cookies for the first time five or six years ago, and haven't made any other oatmeal cookies since. These are just too perfect to replace. Crisp and golden brown around the edges and soft in the center, they always look and taste fantastic. They cannot be screwed up. I think the combination of white chocolate, milk chocolate and dark chocolate is fun and festive, but the best part about this recipe is its versatility: replace the white and milk chocolate with pistachios for an added saltiness, or add in an extra pinch of cinnamon and some raisins for a more traditional cookie. The original recipe includes a drizzle of melted white chocolate, but I think these are better left alone.

1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp cinnamon
pinch of salt
10 tbsp butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 cup old fashioned oats (not quick cooking)
1/2 cup milk chocolate
1/2 cup dark /semisweet chocolate chips
1/2 cup white chocolate chips
1/2 cup dried or fresh cranberries (if fresh, coarsely chopped)

Preheat oven to 350 degrees
Combine dry ingredients (through salt) in small bowl
Beat butter and both sugars until smooth
Add in egg and vanilla
Stir in dry ingredients and oats until blended
Stir in chocolate and cranberries
Drop by tablespoonfuls onto greased baking sheets/silpat
(be sure to leave space between them, these cookies will spread)
Bake 12-15 minutes, or until golden brown around the edges
Transfer as soon as possible to cooling rack

24 - 30 cookies

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