Chewy Oatmeal Cookies
It turns out a lot can be accomplished in the early morning if you’re up before the sun rises with a new puppy; like baking these soft, chewy oatmeal cookies, bursting with tart cranberries and ever-so-sweet, rich dark chocolate. Best served warm alongside your morning cup (or two) of coffee. Or right before a mid-morning nap…
Chewy Oatmeal Cookies with Cranberries and Dark Chocolate
Makes 24 cookies
2 cups all-purpose flour
2-1/2 cups old-fashioned oats (not instant)
1-1/2 cups dried cranberries
1/2 cup dark chocolate chips
1 tsp baking soda
1 tsp kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
1 cup light brown sugar, packed
2 large eggs
1 tbsp molasses
1 tbsp pure vanilla extract
1 tsp ground cinnamon
1. Preheat oven to 350 degrees. In a large mixing bowl, sift together the flour, baking soda, salt and cinnamon. Set aside.
2. Meanwhile, cream together the butter, sugar and brown sugar using a stand up mixer with the paddle attachment on medium speed until the mixture is light and fluffy. Turn the mixer to low speed and add the eggs, one at a time, then follow with the vanilla and molasses.
3. Turn the mixer up to high for 10 seconds, then turn the mixer down to the lowest speed and add the flour mixture, a bit at a time until well combined. Be careful not to over mix or the cookies may become tough.
4. Turn the mixer off, and using a spatula, stir in the oats, cranberries and chocolate chips, making sure they are all evenly incorporated. The cookie dough will be very chunky.
5. Spoon the dough onto a parchment paper-lined cookie sheet, about 2 tbsp each, spaced about two inches apart. Use your fingers as needed to shape the dough into balls.
6. Bake for 11-13 minutes on the center rack until golden brown. The cookies should still look slightly doughy in the cracks. Remove from oven and place cookies on a wire cooling rack. Serve warm.