CHEW THIS! Salted Oatmeal Chocolate Chip Cranberry Cookies

The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

A new and delightful cookie for the Holidays

Blaise Doubman

The name of these may be a mouthful but they are delicious! These are thin and crisp. Filled with bittersweet chocolate, dried cranberries and sprinkled with Fleur de sel. Perfect for the upcoming Holidays! I love Christmas cookies and what I love even more are Christmas cookie parties and “Cookie Exchanges”! This recipe is perfect for something like that. When I decided to test out this recipe, I wanted a chocolate chip cookie that is familiar in looks and texture but I wanted the cookie to have bigger and better flavors. I really think a chocolate chip cookie can be dressed up in all kinds of ways but this way may be my newest favorite!

The bittersweet chocolate in this recipe really compliments the cranberries. You could, if you wanted, squeeze half a lemon over the dough and work that in. It gives the cookies a final flavor that really turns this cookie into something special. If you don’t care for bittersweet chocolate you can use milk chocolate or even white chocolate. White chocolate compliments this cookie wonderfully. I have say the next time I make these, at the end, I may stir in a little white chocolate. Or perhaps a white chocolate drizzle? Sounds delicious to me! Enjoy!

Salted Oatmeal Chocolate Chip Cranberry Cookies

2 sticks unsalted butter, soft
3/4 cup light brown sugar
3/4 cup white granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups quick cooking oats
1 3/4 cups white all-purpose flour
10 oz bittersweet chocolate chips
6 oz dried cranberries
Fleur de sel, for sprinkling

Start by preheating your oven to 375 degrees F. Line several large baking sheets with parchment paper.

In a bowl cream together the soft unsalted butter with the light brown sugar and white granulated sugar until smooth in texture and light in color.

Add in the pure vanilla extract and beat in the large eggs, one at a time.

Beat in the baking soda, salt and quick cooking oats.

Carefully add in the white all-purpose flour and combined until mixed.

Fold in the bittersweet chocolate chips and dried cranberries.

Drop by tablespoon size balls onto prepared baking sheets.

Bake one sheet at a time for 12 minutes.

Remove, cool and serve.

Ask and Answer: Have a favorite Christmas cookie recipe that you would like to share with my readers? Write to me and I’ll feature some of my favorites!


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