TRIPLE CHOCOLATE CRANBERRY OATMEAL COOKIES

These Triple Chocolate Cranberry Oatmeal Cookies are keepers!

TRIPLE CHOCOLATE CRANBERRY OATMEAL COOKIES

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Triple Chocolate Cranberry Oatmeal Cookies

  Keepers on the annual Christmas cookie list that is.  A couple of years ago this was a recipe that I was just going to try out, but they were so popular among my friends and family I have made them every year since. The addition of fresh cranberries and the white chocolate drizzle on top spiff up these cookies for the holidays.  A dash of cinnamon with the addition of oatmeal is coziness wrapped up in a sweet little package.  These Triple Chocolate Cranberry Oatmeal Cookies will surely “dress up” your holiday cookie platter!

Triple Chocolate Cranberry Oatmeal Cookies

TRIPLE CHOCOLATE CRANBERY OATMEAL COOKIES
Yields 24
Use of fresh cranberry, white chocolate, cinnamon and oats is coziness all wrapped up in a wonderful cookie package.
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Ingredients
  1. 1 cup all purpose flour
  2. 1/2 teaspoon baking soda
  3. 1/2 teaspoon cinnamon
  4. 1/4 teaspoon salt
  5. 10 tablespoons (1 1/4 sticks) unsalted butter, room temp
  6. 1/2 cup sugar
  7. 1/2 cup light brown sugar (packed)
  8. 1 large egg
  9. 1teaspoon vanilla extract
  10. 1 cup old fashioned oats
  11. 1/2 cup semisweet chocolate chips
  12. 1/2 cup milk chocolate chips
  13. 1/2 cup white chocolate chips
  14. 1/2 cup coarsely chopped fresh cranberries
  15. 2 ounces white chocolate, chopped (for drizzling)
Instructions
  1. Preheat oven to 350 degrees F. Position rack in center of oven.
  2. Line 2 large baking sheets with parchment paper.
  3. In a large bowl whisk flour, baking soda, cinnamon and salt. Set aside.
  4. In a separate large bowl cream together butter, sugar and brown sugar. Beat in egg and vanilla.
  5. Add flour mixture and oats to butter/sugar mixture. Stir until well blended.
  6. Stir in all chocolate chips and cranberries.
  7. Drop batter by rounded tablespoonful's onto prepared baking sheets, 2 inches apart.
  8. Bake cookies, 1 sheet at a time, until edges are light brown, about 15 minutes.
  9. Cool on sheet 5 minutes. Transfer to rack and cool cookies completely.
  10. Stir chopped white chocolate in top of a double boiler until melted and smooth.
  11. Using a small spoon drizzle melted chocolate over cookies in a zigzag pattern.
  12. Let cool until white chocolate sets, about 1 hour.
Notes
  1. * While melting the white chocolate for drizzling, if too thick, you can add a teaspoon of vegetable shortening. Stir until smooth.
La Mia Tabella http://lamiatabella.com/

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