Continuing on my oatmeal theme, if traditional breakfast oatmeal is not your thing, I offer these: Oatmeal Cranberry Chocolate Chip Cookies.
Oatmeal Cranberry Chocolate Chip Cookies
Prep time
Cook time
Total time
The master recipe can be modified at will. Don't like dried cranberries? Swap for raisins or dried cherries or get rid of them entirely. Don't like nuts? Swap for coconut or drop them. Just make sure that if you add a lot of extra ingredients, the final cookie is not too dry. You may need an extra egg in that case.
Author: WooPigFoodie
Recipe type: Dessert
Serves: 1
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ teaspoon cinnamon
- 1 stick unsalted butter, soft enough to whisk, but not melted
- 1 cup brown sugar
- 2 eggs
- 1½ teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips (I use Ghirardelli)
- 1 cup rolled oats (I use Bob's Red Mill)
- 1 cup dried cranberries
- ½ cup toasted and chopped nuts (pecans, walnuts, etc.) (if you like nuts)
Instructions
- Whisk or sift together the flour, baking soda, salt and cinnamon.
- In a separate bowl, whisk together the softened butter, sugar, eggs and vanilla. (Or cream these in your mixer.)
- Stir the flour mixture into the butter mixture until well blended.
- Stir in (or as I prefer, work in by hand) the chocolate chips, oatmeal, and cranberries. If using nuts, add them now.
- Let this stand for about 15 minutes to rest and hydrate. (Thirsty flour and oats.)
- Spoon or roll them into generous balls and separate them on a cookie sheet.
- Bake at 375 degrees for about 8-10 minutes. You want golden brown edges. They will be soft when you remove them; that's ok.
- Let them cool for 5 minutes, then transfer them to a covered container. Like your mouth.
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