My husband is always on the lookout for chocolate chip cookies that are a little bit different than your typical chocolate chip, since I try to make cookies that are a little bit different in some way. This recipe is a good example of a chocolate chip cookie that has been fancied up a bit by adding a couple of extra ingredients. These cookies have three types of chocolate chips/chunks and dried cranberries. The original recipe called for fresh cranberries, but I thought that dried would be better.
This recipe makes about 30 cookies, and when I take cookies to work I have very hearty eaters. I decided to double this recipe so I would have enough to take to work. Well, that was a big mistake since I ended up being snowed in and couldn’t take them to work. Normally cookies don’t last that long in our house, but with the holidays we’ve had a lot of treats in the house, so we had these for what seemed like forever. Having extra cookies around isn’t that bad of thing!
1 cup flour
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
1¼ sticks butter, softened
½ cup sugar
½ cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup oats
½ cup semi-sweet chocolate chips
½ cup milk chocolate chips
½ cup white chocolate chips
½ cup dried cranberries
Preheat to 350 degrees. Line 2 baking sheets with silicone baking mats.
In a medium bowl, whisk together flour, baking soda, cinnamon, and salt in a medium bowl to blend. Set aside. In a large mixer bowl, beat butter and both sugars until smooth. Beat in egg and vanilla. Add flour mixture and oats and blend just until incorporated. Stir in all chocolate chips and cranberries.
Drop batter by rounded teaspoonfuls onto prepared sheets, about 2 inches apart. Bake cookies, until edges are light brown, about 13-14nminutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.
Recipe from Recipe Girl
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