Simple Sundays | Chocolate Chip Cranberry Oat Cookies
He came home from school on Monday, looking glum. “What’s wrong? Did something happen at school?” I fussed as we hung up his backpack on the hook. “No, it’s just…I missed you!” “What? Really?” “Yup. Can I have a cheer up cookie?” I made a…
He came home from school on Monday, looking glum.
“What’s wrong? Did something happen at school?” I fussed as we hung up his backpack on the hook.
“No, it’s just…I missed you!”
“Yup. Can I have a cheer up cookie?”
I made a big batch of cookies last weekend, a whim, to satisfy this sudden craving I had for chocolate chips, gooey and fresh from the oven. I wanted a chewy cookie, with crispy edges.
So I made these.
Chocolate Chip Cranberry Oat Cookies. Or as my son calls them, Cheer Up Cookies. Because they really do.
Chocolate Chip, Cranberry and Oat Cookies
Otherwise known as Cheer Up Cookies. Because they do.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) salted butter (I like the flavor of the salted butter, but unsalted works just as well), room temperature
3/4 cup golden brown sugar
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups rolled oats
1 cup dried cranberries
1 cup semisweet chocolate chips
Preheat the oven to 375 degrees F. Prepare three baking trays with parchment paper or a silicone baking mat.
Sift together the flour and baking soda in a large bowl and set aside.
In the bowl of an electric mixer with the paddle attachment, mix the butter on medium speed until the butter is creamy and smooth. Scrape down the sides of the bowl occasionally. Add the brown sugar and blend well, until the mixture is fluffy. Stir in the egg and vanilla extract, then blend well.
With the mixer on low speed, add the flour gradually, and mix until it is just incorporated. Stir in the oats, cranberries and chocolate chips, and mix until it is just combined.
Using a cookie scoop, small ice cream scoop, or two tablespoons, drop the cookie dough onto the baking sheet about 2 inches apart. Chill the dough for about 15 minutes in the refrigerator.
Bake the cookies in batches for about 15 minutes, or until the cookies are golden brown. Remove from the oven and carefully transfer to a wire rack to cool.
Enjoy the cookies warm, and save any extra cookies by cooling completely and storing in an airtight container.
Adapted from Torie's Chocolate-Chunk Toffee Cookies, The Martha Stewart Living Cookbook (Martha Stewart Living Omnimedia, 2000).