Last night I decided to try a recipe that I saw on Recipe Girl, Triple-Chocolate Cranberry Oatmeal Cookies. Oh, they sounded heavenly. They turned out with the perfect flavor, sweet chocolate combine with tart berries. However, my experience making them was not perfection. I followed the direction to a T. First batch came out burnt. The 16 minutes on the recipe was apparently way too long for my oven. So we didn’t let them cool on the tray and ate them while they were still warm.
Next batch I was watching like a hawk.
Unfortunately, my oven doesn’t have a window so I had to keep opening the oven to take a peek. It turned out the 10 minutes was about right. The other problem though, all the cookies turned out flat as a pancake. They did however taste fabulous. I made some with cranberries and some without. My family isn’t so hot on cranberries. My husband had a couple of cookies and asked me why I had to ruin the rest by putting cranberries on them. So the cookies got a thumbs up for flavor by everyone in the house. They just didn’t look so beautiful. I’m not sure what happened.
I did have my 4 year old daughter help make the cookies.
My butter may also have been too soft. Next time I try these I think I’ll chill the dough for a little bit before cooking them. If that doesn’t do the trick, then I’ll try to add a little more flour. These cookies were tasty, but I’ll have to play around with the recipe to make them look good enough to give away to friends.
I also followed recipe girl’s tip at the bottom to not mix the cranberries into the dough. Instead, chop them in half and place halves on the cookie dough with the cut side down. One suggestion I would make though, is check your cookies after they are in the oven a few minutes. As the dough spreads out in the cooking process the cranberries moved and some tipped over. I was able to fix them and let the cookies continue to cook. I also didn’t drizzle the cookies with the white chocolate, since my family was just eating them.
- ALL-PURPOSE FLOUR
- BAKING SODA
- GROUND CINNAMON
- UNSALTED BUTTER
- GRANULATED SUGAR
- LIGHT BROWN SUGAR
- VANILLA EXTRACT
- OLD-FASHIONED OATS
- SEMI-SWEET CHOCOLATE CHIPS
- MILK CHOCOLATE CHIPS
- WHITE CHOCOLATE CHIPS
- FRESH OR FROZEN CRANBERRIES
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- 10 Tbsp (1¼ sticks) unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup (packed) light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup old-fashioned oats
- ½ cup semi-sweet chocolate chips
- ½ cup milk chocolate chips
- ½ cup white chocolate chips
- ½ cup coarsely chopped fresh or frozen cranberries
- 2 ounces milk chocolate or white chocolate, chopped (for drizzling)
- Position rack in center of oven; preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt in a medium bowl to blend. Set aside.
- In a large bowl, beat butter and both sugars with an electric mixer until smooth. Beat in egg and vanilla. Add flour mixture and oats and blend just until incorporated. Stir in all chocolate chips and cranberries.
- Drop batter by rounded Tablespoonfuls onto prepared sheets, 2 inches apart (they will spread a bit). 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.
- Place chopped milk or white chocolate in small glass pyrex bowl. Melt in microwave, stirring after 30 second intervals, until melted and smooth. Carefully pour chocolate into a small ziploc baggie. Snip a tiny piece off of the corner of the baggie. Squeeze gently to drizzle a zigzag pattern over baked cookies. Let stand until chocolate sets, about 1 hour. Yield: About 30 (I got 28)
Cooking Tips *For the prettiest cookies, halve your cranberries. Rather than mix the cranberries into your batter, place 2 to 3 cranberry halves onto your scooped batter drops on your cookie sheet (red side up). You’ll be sure to get some of that pretty red color to show up in the finished cookie. It’s easiest to halve frozen cranberries!
*If you need your chocolate drizzled cookies to set quickly, place them in the freezer for a few minutes.