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These were the second batch of cookies we made on Sunday.  I’ve had my eye on a cranberry/chocolate combo cookie for a while.  After scouring the internet in search of the perfect cookie…I ended up utilizing a couple different recipes for the basics and adding/making changes to suit my needs.  So here it is, our version of an Oatmeal Cranberry Double Chocolate Cookie. Not too sweet, but enough chocolate to keep you happy!

Tip: You can use both kinds of chocolate as we did or use straight semi-sweet chocolate chips or just chopped white chocolate chunks. Choice is yours!

 

Oatmeal Cranberry Double Chocolate Cookies

2/3 cup butter, softened
2/3 cup packed brown sugar
2 eggs
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
1 1/4 cups dried cranberries
2/3 cups mixed chocolate (semi-sweet chocolate chips and white chocolate chunks, chopped).

Preheat oven to 375F (190C)

Using an electric mixer, in a large bowl cream together butter and brown sugar until light and fluffy. Add in your eggs mixing well to combine and your vanilla. Set aside.

In a medium bowl whisk together oats, flour, salt, cinnamon and baking soda. Pour flour mixture into butter mixture one cup at a time, stirring well to combine.

Finally add in your dried cranberries and all the chocolate. Mix it up and drop by teaspoonfuls onto parchment lined baking sheets.

Bake in top and bottom thirds of oven for 8-10 minutes rotating pans half way through. Cool on wire racks.  Pour yourself a glass of milk and dig in!

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