Triple Chocolate Cranberry Oatmeal 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.

HEALTHY WALNUT (OR CHOCOLATE) CRANBERRY OATMEAL CHEWY COOKIES

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!

TRIPLE-CHOCOLATE CRANBERRY OATMEAL COOKIES

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. ).