Oatmeal, Cranberry and Chocolate Chunk Cookies
Who doesn’t love a warm, freshly baked cookie straight from the oven? The aroma alone is enough to make your mouth water. And when it comes to cookies, there are endless possibilities for flavor combinations. One classic that never disappoints is the oatmeal, cranberry, and chocolate chunk cookie.
A Perfect Blend of Ingredients
Imagine biting into a cookie that has a chewy texture, a hint of sweetness from the cranberries, and bursts of rich chocolate chunks. It’s a heavenly combination that satisfies both your sweet tooth and your craving for something hearty.
These cookies are made with wholesome ingredients like oats, which add a nutty flavor and a pleasant chewiness. The cranberries provide a tartness that balances out the sweetness of the chocolate chunks. It’s all about finding that perfect balance.
The Magic of Oats
Oats are not only delicious but also packed with nutritional benefits. They are a great source of fiber, which helps keep you feeling full and satisfied. Oats also contain antioxidants and vitamins, making them a healthier choice compared to other types of cookies.
When you combine oats with cranberries and chocolate chunks, you get a cookie that not only tastes amazing but also provides some nutritional value. It’s a win-win situation.
The Power of Cranberries
Cranberries are not just for Thanksgiving. These little berries are packed with antioxidants and have been shown to have numerous health benefits. They are known for their ability to promote a healthy urinary tract and support overall gut health.
In addition to their health benefits, cranberries add a delightful tartness to these cookies. They create a perfect balance with the sweetness of the chocolate chunks, making each bite a burst of flavor.
Baking Tips for Perfect Cookies
To ensure your oatmeal, cranberry, and chocolate chunk cookies turn out perfectly every time, here are a few tips:
1. Use Old-Fashioned Rolled Oats
Old-fashioned rolled oats work best in this recipe. They provide a chewy texture and hold their shape during baking. Avoid using instant oats, as they can make the cookies too soft.
2. Don’t Overmix the Dough
When combining the ingredients, mix until just combined. Overmixing can result in tough cookies. It’s okay if there are a few streaks of flour in the dough.
3. Chill the Dough
Chilling the dough for at least an hour before baking allows the flavors to meld together and prevents the cookies from spreading too much during baking. It also gives the cookies a chewier texture.
4. Add Extra Chocolate Chunks
If you’re a chocolate lover, feel free to add extra chocolate chunks to the dough. The more chocolate, the better!
Oatmeal, cranberry, and chocolate chunk cookies are a delightful treat that combines the heartiness of oats, the tartness of cranberries, and the richness of chocolate. They are not only delicious but also pack some nutritional benefits. Give these cookies a try and indulge in their perfect blend of flavors.
Frequently Asked Questions
1. Can I substitute dried cranberries with fresh cranberries?
No, fresh cranberries are too tart and would not work well in this cookie recipe. Stick to using dried cranberries for the best results.
2. Can I use chocolate chips instead of chocolate chunks?
Absolutely! Chocolate chips work just as well in these cookies. You can use semi-sweet, milk, or dark chocolate chips, depending on your preference.
3. Can I use steel-cut oats instead of rolled oats?
No, steel-cut oats have a different texture and will not work well in this recipe. Stick to using old-fashioned rolled oats for the best results.
4. Can I freeze the cookie dough?
Yes, you can freeze the cookie dough for up to three months. Simply portion the dough into balls, place them on a baking sheet, and freeze. Once frozen, transfer the dough balls to a freezer bag. When ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed.
5. Can I use other mix-ins instead of cranberries?
Absolutely! Feel free to get creative and add your favorite mix-ins. Chopped nuts, raisins, or even shredded coconut would work well in these cookies.
6. Can I make these cookies gluten-free?
Yes, you can make these cookies gluten-free by using certified gluten-free oats and a gluten-free flour blend. Just make sure all your ingredients are labeled gluten-free to avoid any cross-contamination.
7. How long do these cookies stay fresh?
These cookies can be stored in an airtight container at room temperature for up to a week. If you want to extend their shelf life, you can also freeze them for up to three months.
8. Can I use margarine instead of butter?
While butter provides a richer flavor, you can use margarine as a substitute. Just make sure to use a margarine that has a similar fat content to butter.
Oatmeal, Cranberry and Chocolate Chunk Cookies
- 1 cup of all-purpose flour
- 3/4 teaspoon of ground cinnamon
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of fine sea salt
- 1 stick of unsalted butter , softened
- 1/2 cup of light brown sugar
- 1/2 cup of sugar
- 1 large egg , at room temperature
- 1/2 teaspoon of pure vanilla extract
- 2 cups of old fashioned oats
- 1 cup of dried cranberries
- 1 (4-ounce) bar of 60 percent cacao bittersweet chocolate , chopped into 1/4-inch chunks (recommended: Ghirardelli)
- Place an oven rack in the center of the oven and preheat the oven to 350 degrees F.
- Prepare 2 baking sheets by lining them with parchment paper. Set aside.
- In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Whisk together.
- In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, approximately 1 minute.
- Add the egg and vanilla to the mixture and continue to beat until smooth.
- Gradually add the flour mixture to the stand mixer while it is running.
- Add the oats, cranberries, and chocolate chunks to the mixture. Mix until just incorporated, keeping in mind that the dough will be stiff.
- Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough to form 12 balls with a 2-inch diameter.
- Place 6 balls of dough on each prepared baking sheet, evenly spaced apart.
- Using the back of a spoon, gently flatten the tops of the dough balls.
- Bake the cookies in the preheated oven for approximately 13 to 15 minutes, or until they are slightly golden on the edges.
- Allow the cookies to cool on the baking sheet for 20 minutes before serving.