A decadent and delectable cookie
With school back in session, parents are called upon to bring treats for many occasions: bake sales, class parties, after-school activities.
This is a recipe sure to be loved by kids of all ages. It combines the goodness of an oatmeal cookie with a little decadence from chocolate chips and a punch of sweet-tartness from dried cranberries. The results are delicious!
Oatmeal cookies with chocolate chips and dried cranberries
Makes about 36
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 tablespoons (11/4 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla
1 cup old-fashioned oats
1 cup semisweet chocolate chips
1 cup dried cranberries
Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone mats.
Stir flour, baking soda, cinnamon and salt in a large bowl.
Beat butter and both sugars in a large bowl until well blended. Beat in egg and vanilla. Add dry ingredients. Beat until blended. Stir in oats, chocolate chips and cranberries.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto prepared sheets. Bake cookies until edges are light brown, about 12 to 14 minutes. Cool cookies on baking sheets for 5 minutes. Transfer cookies to racks and cool completely.
- 115 calories
- 1 g. protein
- 17 g. carbohydrates
- 1 g. fiber
- 5 g. fat (3 g saturated)
- 14 mg. cholesterol
- 37 mg. sodium
Robin Davis is food editor of The Columbus Dispatch. She oversees the Food section, published each Wednesday, which features recipes, question-and-answer columns and reviews of cookbooks, wines and local eateries.