I first encountered these delicious cranberry, chocolate, oatmeal cookies in the December 2004 issue of Bon Appétit. Since that first encounter, I have learned to enjoy the pairing of chocolate and tangy fruit, such as cranberries or dried cherries, in cookies. If you haven’t picked a new hoiday cookie yet, try these. You won’t be disappointed.
Triple-Chocolate Cranberry Oatmeal Cookies
Makes about 30 cookies
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup coarsely chopped fresh or frozen cranberries
2 ounces white chocolate, chopped for drizzling (optional)
Position rack in center of oven and preheat to 350F. Line 2 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 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.
Stir chopped white chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until chocolate sets, about 1 hour.
Store in airtight container at room temperature.