I used to think that I hated Oatmeal cookies, but then one day I realized that it wasn’t the oatmeal I hated – it was the raisins. I mean really, is there anything more disappointing than biting into what you think is a chocolate chip cookie, only to get a chewy, gross raisin? That said, this recipe gets rid of all those less than stellar parts and replaces them with yummy, tart cranberries and bittersweet chocolate for the perfect oatmeal cookie.
1 1/4 cups unsalted butter, softened but still cool
3/4 cups firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces bittersweet chocolate chips
1 cup dried cranberries (or dried, chopped cherries)
1. Place oven racks at top and bottom thirds of oven; preheat oven to 375 degrees. Line two baking sheets with parchment paper.
2 In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
3 In the bowl of a stand mixer with paddle attachment, or a large mixing bowl, cream together the butter and sugar on medium speed (about 1 minute). Add the egg and mix until incorporated.
4 Added the flour mixture to the bowl in two batches, stirring slowly until just combined.
5. Finally, add the oats, fruit, and chocolate, but be careful not to over-mix. You can also add some walnuts at this point, if you’re into that kind of thing.
6. Spoon the dough evenly on to the two baking sheets. Bake for 8-9 minutes for a more chewy cookie, or 10-11 minutes for crisp cookies. Let cool for five minutes before removing to wire rack. Enjoy!