The rolled oats form a nice, chewy texture if this is what you're after in a cookie. It crisps nicely on the surface and remains soft and chewy on the inside. The cinnamon and slightly tangy dried cranberries allow us to pretend that it is autumn, but the real surprise lies in the melted dark chocolate that accompanies every bite.
As a treat I always toast it for 3 minutes and have it with a glass of cold milk so it feels almost as though winter is quietly approaching
Recipe modified from Oatmeal, Cranberry and Chocolate Chunk Cookies by Giada De Laurentiis
Makes 20-24 medium-sized cookies
I n g r e d i e n t s
| A |
125 g all-purpose flour
3/4 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
| B |
113 g unsalted butter at room temperature
75 g light brown sugar
25 g sugar
1 large egg
1/2 tsp vanilla extract
| C |
210 g old fashioned oats
40 g dried cranberries
100 g dark chocolate (60% cocoa) chopped into chunks
M e t h o d
1 | Preheat oven to 180°c. Line 2 baking sheets with parchment paper. Set aside
2 | Sift together the ingredients from A. This is mixture A
3 | Using a whisk or an electric mixer with paddle attachment, beat the butter and sugar together until light and fluffy. Add the egg and vanilla extract. Whisk until smooth. This is mixture B
4 | Add mixture A to B and mix until just incorporated. Then pour in ingredients from C into the batter and fold well.
5 | Spoon the mixture onto the baking tray and slightly flatten it with the back of the spoon
6 | Bake for 15 to 20 minutes till brown. Allow to cool for 20 minutes before serving or storing it.
