This is a cookie recipe I’ve been wanting to try for a couple of weeks, ever since catching an episode of Giada at Home and drooling over the cookies she made. They not only sounded delicious, but also seemed like the ideal wintertime cookie, featuring cinnamon, oatmeal, chocolate, and cranberry flavors.
(Side note: Speaking of Giada, Kevin and I have both the knives and cookware from her Target line and LOVE them. We received them as wedding gifts, and continue to be impressed with the quality and style. I was bummed to see, though, when I just checked Target’s website, that her line is no longer sold there. Sad! We are big fans.)
Okay, back to your regularly scheduled blog post. Subject: cookies. Delicious, delicious cookies.
When I wanted to send some cookies to friends of ours in celebration of the birth of their son, I knew these were the ones. They seem celebratory, you know? Just a bit special. After all, it includes not your run-of-the-mill chocolate chips, but instead a chopped 60% cacao bar. Fancy, huh?
My initial intuition was on-point: these cookies are GOOD. (Thanks, Giada!) Give them a try, friends. Sooner than later. Enjoy some for yourself and/or share some with friends — you’ll be glad you did!
Oatmeal, Cranberry, and Dark Chocolate Cookies
- 1 cup all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1/2 teaspoon vanilla extract
- 2 cups old-fashioned oats
- 1 cup dried cranberries
- 1 4-ounce 60% cacao bittersweet chocolate bar, chopped into small-ish pieces (about 1/4 inch chunks)
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper or Silpats and set aside.
- In a medium bowl, whisk together the flour cinnamon, baking powder, baking soda, and salt.
- In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy (about 1 minute).
- Add the egg and vanilla and beat until smooth.
- With the machine running, gradually add the flour mixture.
- Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff).
- Scoop slightly rounded mounds of the dough into 12-16 (2-inch-diameter) balls. Arrange six balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes.
- Let the cookies cool on the baking sheet for 5-10 minutes, then move to a cooling rack to cool completely.