I baked these cookies last week in response to an insatiable sweet craving (so surprising) that called for homemade baked goods. As per usual, I was working with whatever baking supplies we had at the apartment, which are pretty much just your essentials. I happily realized that there were oats, plus decided to sacrifice some of the dried cranberries I had on hand for arugula and goat cheese salads (delicious with almond slivers too, by the way!). The only thing missing was chocolate chips, so I chopped up some Hershey Kisses I happen to have and they did the trick. As one of my roomies put it, these cookies are “sweet without being too sweet” and are the perfect amount of chewy. You can definitely taste the oatmeal and cranberries above all, so as long as you love those, you’re in for a treat!
Oatmeal Cranberry Chocolate Cookies
Makes approximately 2 1/2 dozen cookies
Adapted from Ocean Spray
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (or more) chocolate chips (I didn’t have chocolate chips, so I used the Hershey slivers)
about 1/2 cup dried cranberries (I used the Trader Joe’s ones; Craisins work well!)
Preheat oven to 375ºF.
Using an electric mixer (or your muscles), beat butter and sugar together in a medium-sized mixing bowl until light and fluffy. Add eggs and mix well.
In a separate bowl, combine oats, flour, baking soda, and salt. Gradually add to butter mixture, mixing well after each addition.
Stir in cranberries and chocolate.
Spoon tablespoons of dough onto ungreased cookie sheet(s) and bake for about 11 minutes, or until golden brown. Cool on wire rack.
Photos by Monica Dutia for Cake & Lilies