Double Chocolate Cranberry Oatmeal Cookies

I’ve had this cookie on my website for a while but it was an oldie; I love “hybrid” cookies and this one is my very best. It was definitely time to remake the post.

I used to teach (FaCS which is home-ec, hence the blog’s name) and, therefore, like every public school teacher, had to learn a different curriculum writing program every two years and re-do everything. It was super annoying. One year was “UBD”, or Understanding By Design. I loved the idea of “big ideas”, which was like the bottom line of every lesson. These big ideas would be listed on the board at the beginning of the class and revisited at the end. Here’s a big idea for today’s post.

Every time brown sugar is listed as an ingredient, assume it was to be packed in a dry measuring cup.

Also, every time it’s listed in MY recipes assume I’m calling for light brown sugar (dark just has more molasses and I will specify if using it). These cookies are DELICIOUS and they’re a “hybrid” because they’re a fantastic mix of chocolate chip and oatmeal raisin. Everyone’s happy. Seriously – these are one of my favorite cookies and one I’ve been making for awhile. Try them, you won’t be disappointed.

Double Chocolate Cranberry Oat Cookies

Makes 30

1 c. flour

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/4 tsp. salt

10 tbsp. unsalted butter, softened

1/2 c. sugar

1/2 c. brown sugar

1 egg

1 tsp. vanilla extract

1 c. old-fashioned oats

1 c. bittersweet or semisweet chocolate chips

1/2 c. white chocolate chips

1/2 c. dried cranberries or cherries

1. Cream butter and both sugars with electric mixer about 5 minutes or until fluffy and lightened in color. One trick to bringing your butter to “softened” a bit quicker is to cut it into small cubes.

2. Meanwhile, whisk flour, baking soda, cinnamon, and salt in medium bowl until combined.

3. Add egg and vanilla to butter mixture and beat until combined, about 30 seconds. Add flour mixture along with oats to batter and mix on the lowest speed until JUST combined.

4. Add both chocolates and cranberries and mix for about 10 seconds or until just combined. Chill dough, covered, for 30 minutes.

5. Preheat oven to 350 degrees. Line two baking sheets with silpat or parchment. Roll dough into balls (about 1 inch in diameter) and place two inches apart on baking sheet.

6. Bake until edges are light brown, about 12 minutes. Let cookies cool on sheet about five minutes and remove to wire rack. Cookies can be made several days ahead and kept tightly covered at room temperature.