Holiday cookie baking is in full force and it’s been hard to find time to get the baking adventures written up and posted amidst the holidaycardsshoppingwrappingpartypotluck extravaganza that takes over the month of December in the US. I’m trying my best to get all my 2012 cookies posted before we leave for vacation on December 22. It remains to be seen whether this will actually happen. I’m planning to make a variety of cookies including an oatmeal cookie, a butter cookie or shortbread, a chocolate cookie, a ginger cookie, and of course, my signature thumbprints.
In any case, my best friend and I made these Cranberry Oatmeal Chocolate Cookies last week. I found the recipe from Bon Appetit and this is my oatmeal variety for this season’s holiday baking. We made a double batch and followed the recipe pretty closely. We omitted the white chocolate drizzle and decreased the chocolate chips ever so slightly because I got worried that the cookies would be too sweet. The cookie was easy to put together but I don’t think it was a major triumph. First, I over-chopped the cranberries in the food processor leaving the cranberry spread throughout, but without any chunks to bite into. Second, my friend mixed part of the batter with a wooden spoon I usually use for cooking so I can taste the slightest hint of garlic in these cookies. Not her fault, I gave her the wooden spoon and I totally could be imagining it. No one has complained about the taste, but then again, what recipient of cookies has the audacity to complain about the taste of the cookies to the baker? If you got these cookies from us this year and you taste the slightest hint of garlic, go ahead and tell me. I won’t be offended in fact, I hope you have better luck if you try making these at home. I think they have great potential, just don’t use a garlic infused wooden spoon when you mix the batter.
CRANBERRY OATMEAL CHOCOLATE COOKIES (adapted from Bon Appetit)
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, room temperature
1 teaspoon vanilla extract
1 cup old-fashioned oats
1/3 cup semisweet chocolate chips
1/3 cup milk chocolate chips
1/3 cup white chocolate chips
1/2 cup coarsely chopped fresh or frozen cranberries
Preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Using electric mixer, beat butter and both sugars in large bowl until smooth the beat in the egg and vanilla. Add the flour mixture and oats to the butter and sugar and stir until blended. Stir in all chocolate chips and cranberries.
Drop tablespoonfuls of the batter onto prepared sheets, 2 inches apart. Bake cookies on the center rack of the oven, one sheet at a time, until edges are light brown, about 16 minutes. Transfer cookies to a wire rack to cool completely.