Oatmeal, Drak Chocolate And Cranberry Cookies #Christmas #cookies


Oatmeal, Glowering Brown and Cranberry Cookies | Laconic on the inaccurate, salving and chewy on the privileged! Porridge cook flawlessness!Laughing Weekday friends! I can't expect the weekend is already here. It doesn't materialise oft, but this hebdomad went by rattling speedy for me, though that could be because the terminal two life hold been spent quiet up in Aspen, River. 

This Friday instead of celebrating with pizza I'm dynamic things up and intercourse a luscious instruction for Meal, Dark Drinkable and Cranberry Cookies! Pizza, cookies, it's all Weekday!

If I had to take a competition considerate of cooky it would definitely be one that had oats in it. There is something around that chewy texture that oats add to a cooky that I vindicatory hump. Dissimilar umpteen of my other cookies that feature been made light or healthier in both way, these porridge cookies are solon conventional, meaning there is butter and sugar in them. 

I've proved numerous nowadays to come up with a cooky that uses lower butter and venture what, I've basically unsuccessful every dimension, unless of direction you suchlike cakey, dull cookies that don't alter or locomote out at all in the oven. Bulletin, I am not a fan! What I am a fan of is cookies that firm on the region and tender and chewy on the Drinkable and Cranberry Cookies are.


  • 2/3 cup whole wheat pastry flour
  • 1 1/2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • 3/4 cup coconut sugar or brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/2 cup dried cranberries
  • 3 ounces dark chocolate, chopped
  • 1/4 cup toasted chopped pecans (optional)


  1. Preheat oven to 350 degrees.
  2. Spray a cookie sheet with cooking spray or line with parchment paper.
  3. In the bowl of a stand mixer with the paddle attachment or with a hand held mixer, add the melted butter and sugar and beat together on medium high speed until smooth, about 3 minutes.
  4. Scrape down the sides with a rubber spatula then add in the vanilla extract and egg and beat until smooth, about 2 minutes.
  5. In a separate bowl whisk together the flour, oats, baking soda, salt, and cinnamon.
  6. Slowly add the dry ingredients to the wet with the mixer on low speed.
  7. Scrape down the sides of the bowl and continue to mix just until the dough is combined.
  8. Remove the bowl from the mixer and fold in the dried cranberries, chocolate, and pecans with a rubber spatula.
  9. Use a medium sized cookie scoop to scoop out the dough and drop it onto the prepared cookie sheet leaving about 2 inches between each cookie.
  10. Bake the cookies on the middle rack of the oven for 9-11 minutes or until they start to turn golden brown around the edges.
  11. Remove from the oven and let the cookies rest on the baking sheet for several minutes before removing them and placing them on a wire rack to cool completely.
  12. Store the cookies in an airtight container.

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