Cookies are a must have during the holiday season. Every year, I find myself experimenting with new recipes, old recipes, and traditional recipes. True fact: I will never use white chocolate. Why? It’s not real chocolate and it tastes nothing like real chocolate in delicious cookies. Aside from that, find ingredients you love and test a way! This recipe, I did just that. I love a chewy oatmeal cookie. I also love chocolate and dried cranberries just scream, it’s the Holidays! Give this spicy recipe a try, and see for yourself.
Cranberry Oatmeal Chocolate Chip Cookies
Makes approximately 24-36
- 2 cups All purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 1/8 tsp Nutmeg
- Pinch of cloves
- 1/2 cup White sugar
- 1 cup Brown sugar (lightly packed)
- 2 eggs
- 1 tsp Vanilla extract
- 1 1/2 sticks Unsalted butter (melted and slightly cooled)
- 1 cup Old fashioned Oatmeal
- 3/4 cup Semi-sweet chocolate chips
- 1/2 cup Dried cranberries
Line 2 baking sheet with parchment paper and preheat the oven to 350°. In a large mixing bowl, with the paddle attachment, add in the eggs, sugars, spices, and vanilla. Mix for about 1 minute on a medium low speed until everything is combined. Add in the melted butter, flour, and baking soda. Mix until a dough has formed. Finally, add in the oats, chocolate chips, and cranberries. Turn the mixer on low for about 30 seconds to combine the dough completely.
Next, with a teaspoon, scoop out the dough and lightly press into a ball shape. Please the dough on the baking sheet about an inch apart from the other cookies. Bake the cookies for 10-12 minutes. Remove the sheet from the oven and cool.
Yes, your home will smell of gingery spices. Enjoy these cookies with a glass of milk or a cup of coffee.