Triple Chocolate Cranberry Oatmeal Cookies Recipes
FESTIVE CRANBERRY OAT COOKIES
These cookies that I adapted from another recipe call to mind ones my mother used to bake. Instead of stirring in raisins like she did, though, I add bright red cranberries for festive flair.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter and brown sugar. Add eggs; mix well. Combine the dry ingredients; gradually add to the creamed mixture. Stir in the remaining ingredients. Drop by tablespoonfuls 3-in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 200 calories, Fat 11g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 165mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein.
TRIPLE-CHOCOLATE CRANBERRY OATMEAL COOKIES
This is a decadent cookie for the holidays. I don't find the drizzle necessary as they are really beautiful without it. This is from Bon Appétit Magazine (December 2004) and is featured as part of their Christmas Cookies special. The ranges for chocolate chips and cranberries just depend on how loaded you want your cookie. (The original recipe calls for the max. amount but I find that a bit much.) You can add some orange zest to the batter for a little extra seasonal flavour.
Provided by blucoat
Categories Drop Cookies
Time 27m
Yield 30 cookies
Number Of Ingredients 15
Steps:
- Position rack in center of oven and preheat to 350°F Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.
- Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 12-16 minutes (depending on how soft or crispy you want them). Cool on sheets 5 minutes. Transfer to rack; cool completely.
- (If drizzling: Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. ).
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