Cookies Make for a delicious Sunday Afternoon

Nothing surpasses a delicious cookie, save perhaps a delicious cup of tea. After a week of business travel (and some decent, albeit restuarant prepared, food), I’m back to the kitchen. I know, I’ve deserted my post for long enough to be considered AWOL, but I promise that I’m back. At least until the holiday season kicks off. Today I decided on this tasty, oatmeal, cranberry, and chocolate packed cookie. The perfect snack at the office or with a glass of milk. Even tasty with coffee in the morning. The cookies are made with brown sugar, baking to a beautiful caramel color when done. Don’t let the longer ingredient list intimate you…this is a simple, no-fuss drop cookie*.

Cranberry, Oatmeal, and Chocolate Chip Cookies

1/3 Cup and 1 Tablespoon all-purpose flour

1/3 Cup and 1 Tablespoon whole-wheat flour

1 cup rolled oats (add an extra 1/2 cup for a denser cookie)

1 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons unsalted butter

3/4 cup packed dark brown sugar (make with light brown for a lighter colored cookie)

1 cup dried cranberries

1 teaspoon vanilla extract

1 teaspoon orange peel

1 large egg, lighten beaten before added to the dough

2/3 cup semi-sweet chocolate chips, or chocolate coarsely chopped

Preheat the oven to 350.

Lightly spoon flour into dry measuring cups, leveling with a knife. Whisk together flours, oats, baking soda, and salt in a large bowl.

Melt butter in a small saucepan. Use low heat. Stir in brown sugar until smooth. Add this sugar butter mixture to the dry flour mixture and beat with a mixer until well blended.

Add cranberries, vanilla, orange peel, and egg. Beat with a mixer until combined. The dough should be somewhat sticky at this point. Fold in the chocolate chips.

Drop tablespoons of dough on the cookie sheet, leaving about 2 inches between cookies as the dough will expand. Bake at 350 for 10-12 minutes. Cool for 3 minutes on the cookie sheet, then transfer to wire racks. This recipe makes about 20 cookies. Cookies can be stored in an airtight container for up to 1 week or frozen 1 month.

*Drop cookies are my favorite kind of cookie to make. Little pre-work. Little mess. Little clean up. Yet, the end product is always delicious. Fancier cookies may make their way here during the December holidays…but don’t hold your breath!


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