These are big chunky cookies and they’re really tasty. Everyone that tried them really enjoyed them. I typically don’t like cookies like these, preferring soft, chewy cookies, but they’re really delicious. The recipe calls for making much bigger cookies – like the size of the cookies you get at Starbucks – but I thought they sounded too big. I had to bring them to a PTA meeting and I wanted to make sure there were enough to go around.
The recipe calls for bittersweet chocolate. I didn’t have any, so I used semi-sweet chocolate chips and the cookies were great. These cookies aren’t too sweet either. Yum!
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Oatmeal, Cranberry and Chocolate Chunk Cookies
Recipe from Giada De Laurentiis
1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 stick unsalted butter, at room temperature
1/2 cup light brown sugar
1/2 cup sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
2 cups old fashioned oats
1 cup dried cranberries
1 (4-ounce) 60 percent cacao bittersweet chocolate bar (recommended: Ghirardelli), chopped into 1/4-inch chunks (semi-sweet chocolate chips are an acceptable substitute)
Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or Silpat mats. Set aside.
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks (or chocolate chips). Mix until just incorporated (dough will be stiff). If you would like to make a dozen large (Starbucks-size) cookies, use a 4-oz cookie scoop which holds about 1/2 cup of dough. If you want more cookies, use a smaller scoop. Using a cookie scoop, scoop slightly rounded mounds of the dough into balls. Arrange balls of dough, spaced 2-inches apart, on each baking sheet. Flatten the tops of the cookies with a damp hand and bake until the cookies are slightly golden on the edges, about 13 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.
Yield: ~30 cookies