At the tail end of winter, we still have bags of oranges on the counter and bags of cranberries in the freezer (not to mention the bags of chocolate chips that populate the cupboard year-round). I like to combine all three flavours in a hearty oatmeal cookie that bakes up moist and deliciously studded with bright bits of tart cranberry and rich semi-sweet chocolate. Plenty of oats and whole wheat flour lend an illusion of healthfulness, but don't kid yourself: real butter and honest sugar make this a cookie that is a cookie.
Cranberry-Orange-Chocolate Chip Oatmeal Cookies - makes 5 dozen
Set oven to 350º. In bowl, cream:
1 cup brown sugar
1 cup granulated sugar (or you can use all brown sugar, as I did)
3/4 cup (6 oz) butter, softened
1 teaspoon vanilla
Beat until fluffy. Add:
1 cup unbleached flour
1 cup whole wheat flour (or whole wheat pie and pastry flour if you have it)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Mix until combined, then stir in:
2½ cups old-fashioned rolled oats
Zest of 1/2 navel orange or 1 clementine
1 cup cranberries, chopped (berries may be fresh or frozen; if frozen, thaw briefly before chopping)
1 cup semi-sweet chocolate chips
Dough may seem a bit dry, but don't worry - the cranberries will release moisture during baking. Drop by generous teaspoonsful, 2" apart, onto cookie sheets covered with parchment or non-stick baking mat.
Bake 12 minutes, then remove from oven (cookies will look uncooked in the center). Let cookies stand 5 minutes in pan, then remove with spatula and cool completely. Store in an airtight container; cookies may also be frozen.
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What's your favourite cookie recipe? (Feel free to write it out or include a link in your comment....)
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