These Cranberry Chocolate Oatmeal Cookies are delicious alternate to classic oatmeal raisin cookies. All the add-ins are easily customizable.
I love giving edible gifts during the holiday season. I have been doing that for the past few years and this year too I am happy that I have some lovely neighbors to share my cookies with. So this week on Bake-a-thon I will share cookie recipes. First up are these Cranberry chocolate Oatmeal Cookies. These are nice alternate to traditional oatmeal raisin cookies.
The hardest part of making holiday cookies is to narrow down the list to just 4~5 recipes. Cookies are everywhere this time of the year – food magazines, blogs, foodgawker etc etc.I’ve started pinning, bookmarking recipes since middle of November and I probably had about 20 new ones that I really wanted to try. I shortlisted 8, out of which few dropped off due to various reasons (too lengthy process, no time for overnight chilling, don’t want to buy new ingredients and so on).
Prep for Making Cookies:
So last week, I picked a day to bake my cookies. Put the butter out on the counter to soften. Then made all the 3 cookies in about 2 hours. These Cranberry Chocolate Oatmeal cookies recipe is adapted from Taste of home.
Cranberry Chocolate Cookies:
Original recipe used fresh or frozen cranberries, I subbed them with dried cranberries and omitted the raisins. If you like the tartness of fresh cranberries, then feel free to use them in this recipe.This are perfect after-school treat and both my kids loved them. They are not really ‘Christmasy’, but they sure make great edible gift because who doesn’t like oatmeal cookies. Enjoy with a glass of milk. Here are few more Oatmeal cookies to add your repertoire:
Check out the other bloggers doing this Bake-a-thon.
Cranberry Chocolate Oatmeal Cookies
- 1 stick (½ cup) Unsalted Butter, softened
- ¾ cup sugar
- 1 tbsp Egg replacer whisked in 3tbsp water (for 1 large egg)
- 1 tsp vanilla extract
- 1 cup all purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1/8 tsp baking soda
- 1 cup Rolled Oats
- 1 cup Dried Cranberries
- 2 tsp Orange zest
- ½ cup Chocolate Chips (use dark or semi sweet or white)
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
- Beat butter and sugar until light and fluffy. Add the egg replacer mixture and vanilla. Beat for a minute.
- In a small bowl, combine flour, baking powder, salt and baking soda.
- Stir in the flour mixture into the butter mixture and beat until it comes together as a dough.
- Fold the oats, cranberries, orange zest and chocolate chips. Mix well to evenly combine everything.
- Using a small scoop, drop the dough onto the prepared baking sheet about 2" apart. Flatten them lightly.
- Bake for 14~18 minutes or until the cookies are set and golden brown on the bottom. Remove onto a wire rack to cool completely.