Triple Chocolate Cranberry Oatmeal Cookies Food

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OATMEAL, CRANBERRY AND CHOCOLATE CHUNK COOKIES



Oatmeal, Cranberry and Chocolate Chunk Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 46m

Yield 12 cookies

Number Of Ingredients 13

1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 stick unsalted butter, at room temperature
1/2 cup light brown sugar
1/2 cup sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
2 cups old fashioned oats
1 cup dried cranberries
1 (4-ounce) 60 percent cacao bittersweet chocolate bar (recommended: Ghirardelli), chopped into 1/4-inch chunks

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.

HEALTHY WALNUT (OR CHOCOLATE) CRANBERRY OATMEAL CHEWY COOKIES



Healthy Walnut (Or Chocolate) Cranberry Oatmeal Chewy Cookies image

These are such unique cookies! These cookies become very thin when they cook, and the addition of brown rice syrup (better for you then sugar... has complex carbs to keep you fuller longer) makes the cookie very chewy and almost slightly sticky. You have never tasted anything like it!

Provided by I Cant Believe Its

Categories     Drop Cookies

Time 1h15m

Yield 24 serving(s)

Number Of Ingredients 14

1/3 cup margarine
1 tablespoon smooth applesauce
2/3 cup brown rice syrup
2 egg whites
1/2 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats, quick cooking
3 -4 tablespoons chopped walnuts or 3 -4 tablespoons miniature chocolate chips
3 -3 1/2 tablespoons craisins (or raisins)

Steps:

  • In a dry saucepan on medium, toast the walnuts (if using) and oats together until browned and fragrant, stirring occasionally. Set aside.
  • In a large bowl, beat margarine(at room temp) and applesauce with brown sugar until light and fluffy (with electric beaters).
  • add egg whites, brown rice syrup, and vanilla and beat until smooth, about a minute.
  • In a smaller bowl, combine flours, cinnamon, baking soda, and salt.
  • Mix into creamed mixture. Stir in oats, walnuts (or chocolate chips), and craisins.
  • Chill dough for 30 minutes.
  • Drop dough on parchment paper-covered cookie sheet (dont flatten tops).
  • Bake at 330° F 12-15 minutes or until spread out and very lightly browned. They will be flat and the tops will have small bubble pockets, and though they may look soft and not done, they are! Allow cookies to cool slightly then place cookies on cooling rack. Use a very good spatchula or else they will be tricky to get off the pan without breaking!
  • Cookies will be quite delicate and slightly sticky (especially when hot), so when you store them, be sure their edges arn't touching eachother and use wax paper to line between the layers. ENJOY!

Nutrition Facts : Calories 81.7, Fat 3.4, SaturatedFat 0.5, Sodium 86.9, Carbohydrate 11.6, Fiber 0.8, Sugar 5.1, Protein 1.6

TRIPLE-CHOCOLATE CRANBERRY OATMEAL COOKIES



Triple-Chocolate Cranberry Oatmeal Cookies image

This is a decadent cookie for the holidays. I don't find the drizzle necessary as they are really beautiful without it. This is from Bon Appétit Magazine (December 2004) and is featured as part of their Christmas Cookies special. The ranges for chocolate chips and cranberries just depend on how loaded you want your cookie. (The original recipe calls for the max. amount but I find that a bit much.) You can add some orange zest to the batter for a little extra seasonal flavour.

Provided by blucoat

Categories     Drop Cookies

Time 27m

Yield 30 cookies

Number Of Ingredients 15

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 tablespoons unsalted butter, room temperature
1/2 cup sugar
1/2 cup packed golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old fashioned oats
1/4-1/2 cup semi-sweet chocolate chips
1/4-1/2 cup milk chocolate chips
1/4-1/2 cup white chocolate chips
1/4-1/2 cup frozen cranberries (can also use dried cherries) or 1/4-1/2 cup dried cranberries (can also use dried cherries)
2 ounces milk chocolate (for drizzling) or 2 ounces white chocolate, chopped (for drizzling)

Steps:

  • Position rack in center of oven and preheat to 350°F Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.
  • Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 12-16 minutes (depending on how soft or crispy you want them). Cool on sheets 5 minutes. Transfer to rack; cool completely.
  • (If drizzling: Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. ).

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