Tuesday, January 24, 2012

(DCCO) Double-Choc Cranberry Oatmeal Cookies

I recently stumbled over an interesting sounding recipe via a new favourite blog of mine. I slightly modified the recipe (e.g. used less sugar), replaced the raisins with dried cranberries and added chocolate chips. As I had a guest who loves white chocolate, I used both dark and white, but personally, I don't like white chocolate much and only appreciate it for the nice touch of white colour it adds. I'm pretty certain that I'll make these again, but I'll probably replace the white for milk chocolate next time or only use dark chocolate.

This recipe is super-easy and quick to make. Depending on the size of your cookies, you will get 30-40.


150 g softened butter
1/2 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/4 cup flour
1 teaspoon baking soda
1 seaspoon ground cinnamon
1/2 teaspoon (or less) salt
3 cups oats
1 cup cranberries
50 g chopped dark chocolate* or store-bought chips
50 g chopped white chocolate* or store-bought chips

* If I make the chocolate chips myself, I give them a bounce in a big sieve before adding them to the dough as fine particles might have a cocoa-powder like effect and "dye" the dough too brown, making it look a bit burnt.


Heat oven to 180° (with your fan on. If you don't have a convection oven, you might want to set it to 200°).

In a large bowl, beat butter and sugars on medium speed until fluffy. Add eggs and vanilla, then flour, baking soda, cinnamon and salt. Add oatmeal, cranberries and chocolate chips last.

On a lined baking sheet, drop dough by rounded tablespoonfuls. Gently press down each ball of dough with your hand or a spatula. The cookies turn out quite big - think "Starbucks-size". If you want smaller ones make sure to take them out of the oven a little sooner.

Bake 8 to 10 minutes or until light golden brown. When you take them out of the oven, the cookies are still very soft and appear undercooked. They will become firm (but remain nicely chewy) once they have cooled off, so don't worry.


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