Cranberry Chocolate Oatmeal Monster Cookies Food

OATMEAL, CRANBERRY AND CHOCOLATE CHUNK COOKIES

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
• In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.

CRANBERRY OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture. Stir in the oats, raisins, cranberries and orange zest. Stir in baking chips. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° until the edges are lightly browned, 10-12 minutes. Cool on wire racks.

CRANBERRY CHOCOLATE OATMEAL MONSTER COOKIES

Steps:

• Preheat oven to 350 degrees.
• Sift the dry goods together into a large bowl. Set aside.
• Cream together the butter and both sugars, then beat in the eggs. Stir in the vanilla extract.
• Add the dry goods to the wet works a small amount at the time until well combined.
• Using a spatula, fold in the rolled oats until thoroughly combined. Add in the dried cranberries and both types of chocolate chips.
• Use a 1/3 or 1/4 cup measuring cup to transfer the dough onto an ungreased baking sheet. Use the floured bottom of a drinking glass to smash the cookies flat.
• Bake for 13 to 15 minutes or until lightly brown.
• When they have slightly cooled, but are still warm, transfer the cookies onto a cooling rack.
• Enjoy with a big glass of milk!