Thursday, December 1, 2011

triple-chocolate cranberry oatmeal cookies

Happy December 1st! Aside from my birthday and Thanksgiving, December 1st might just be my favorite day of the year.  Because as far as I'm concerned, December 1st is the official kickoff of Holiday Cookie Season (yes, that's capitalized Holiday Cookie Season. It's a thing--get on board).  When else is it acceptable, let alone desirable, to fly through pounds of butter and sugar at breakneck speed? 

With so many cookie contenders (peppermint! spritz! gingerbread!) it was hard to know where to begin, but I think that these triple-chocolate cranberry oatmeal cookies were a wise choice. Filled with rich chocolate, chewy oats and tart cranberries, they are the perfect way to give fall a proper sendoff and welcome December with open arms. The most wonderful time of the year indeed.  Have a happy Holiday Cookie Season.

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Triple-Chocolate Cranberry Oatmeal Cookies
Bon Apetit Magazine, December 2004 via Epicurious

  • 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
  • 1 teaspoon vanilla extract
  • 1 cup old-fashioned oats
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup coarsely chopped fresh or frozen cranberries

  • 2 ounces milk chocolate or white chocolate, chopped (for drizzling)

Preheat oven to 350 and line two cookie sheets with parchment or silicone liners. Whisk the flour, baking soda, cinnamon and salt in a medium bowl. Beat the butter, sugar and brown sugar in the bowl of an electric mixer until smooth. Beat in the egg and the vanilla. Add the dry ingredients and the oats and mix to incorporate. Drop rounded tablespoonsfuls of dough onto the prepared cookie sheets leaving two inches between mounds of dough. Bake for about 15 minutes, or until the edges are golden. Let the cookies cool on the cookie sheets for a few minutes, then transfer to a cooling rack to cool completely. Melt the milk chocolate or white chocolate in the microwave or over a double boiler. Use a spoon to drizzle the melted chocolate over the cookies. Let the cookies stand for about an hour so that the chocolate has time to set before serving. The cookies can be made two days in advance and stored in an airtight container at room temperature.

More Holiday Cookie Ideas
Homemade Thin Mints
Peanut Ginger Cookies
Brown Butter Spoon Cookies
Peppermint Chocolate Crackle Cookies
Gingerbread Men


Cindy said...

I LOVE the holiday season and the cookies are just one of the reasons! I love how the cranberries in these look like little jewels and I bet the tanginess is welcome with the chocolate and oats.

Jacque said...

Those are perfect for this time of year. I would try them with white chocolate maybe... but either way you can't go wrong.