Need a non-pie dessert to bring to your Thanksgiving celebrations this week? I recommend trying these cookies.
This is actually the first time I’ve made something other than cranberry sauce with fresh cranberries. We got a whole bag of them from our CSA this week and this recipe used about 1/10th of the bag. So.. I’m still looking for more cranberry recipes. But this was a great start.
This recipe is from Bon Apetit in December 2004, by way of Epicurious.com. Here’s what you need:
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
1/2 cup semisweet chocolate chips
1/2 cup chopped fresh cranberries
So, this is what the inside of cranberries looks like. I had no idea.
As with most cookies, the directions here are pretty standard. Cream butter and both sugars until they are just barely mixed, and then beat in the egg and vanilla so the mixture is uniform. Separately, loosely stir together your dry ingredients (besides the oats, cranberries and chocolate chips) and mix them into the sugar/fat mixture with a spatula.
Stir in your oats, cranberries and chocolate chips, and then drop onto a cookie sheet with plenty of room in between because these will spread a bit. Cook for 12-15 minutes. These will not look as brown as they actually are, so when you see even a hint, it’s time to pull them out of the oven.
I omitted some extra chocolate chips and a chocolate drizzle from the original recipe – check out the epicurious link to find out more.
These cookies were particularly good because they were very chewy – I may have mentioned that I am a chewy cookie person in the truest sense of the word. These cookies were top notch and they are definitely staying in my fall rotation.