Best 2 Triple Chocolate Cranberry Oatmeal Cookies Recipes

Indulge in a symphony of flavors with our decadent triple chocolate cranberry oatmeal cookies, a tantalizing treat that harmonizes the richness of dark, milk, and white chocolate with the tangy burst of cranberries and the wholesome goodness of oats. These cookies are a delightful indulgence, perfect for satisfying your sweet cravings or sharing with loved ones. Get ready to embark on a culinary adventure as we guide you through the steps to create these heavenly delights.

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TRIPLE-CHOCOLATE CRANBERRY OATMEAL COOKIES

Triple-Chocolate Cranberry Oatmeal Cookies image

Categories Cookies Chocolate Dessert Bake Christmas Kid-Friendly Cranberry Oat Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes about 30

Number Of Ingredients 15

Ingredients

1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup coarsely chopped fresh or frozen cranberries
2 ounces milk chocolate or white chocolate, chopped (for drizzling)

Steps:

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.
Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.
Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. (Can be made 2 days ahead. Store in airtight container at room temperature.)

TRIPLE-CHOCOLATE CRANBERRY OATMEAL COOKIES

Triple-Chocolate Cranberry Oatmeal Cookies image

This is a decadent cookie for the holidays. I don't find the drizzle necessary as they are really beautiful without it. This is from Bon Appétit Magazine (December 2004) and is featured as part of their Christmas Cookies special. The ranges for chocolate chips and cranberries just depend on how loaded you want your cookie. (The original recipe calls for the max. amount but I find that a bit much.) You can add some orange zest to the batter for a little extra seasonal flavour.

Provided by blucoat

Categories Drop Cookies

Time 27m

Yield 30 cookies

Number Of Ingredients 15

Ingredients

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 tablespoons unsalted butter, room temperature
1/2 cup sugar
1/2 cup packed golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old fashioned oats
1/4-1/2 cup semi-sweet chocolate chips
1/4-1/2 cup milk chocolate chips
1/4-1/2 cup white chocolate chips
1/4-1/2 cup frozen cranberries (can also use dried cherries) or 1/4-1/2 cup dried cranberries (can also use dried cherries)
2 ounces milk chocolate (for drizzling) or 2 ounces white chocolate, chopped (for drizzling)

Steps:

Position rack in center of oven and preheat to 350°F Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.
Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 12-16 minutes (depending on how soft or crispy you want them). Cool on sheets 5 minutes. Transfer to rack; cool completely.
(If drizzling: Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. ).

Tips:

Use a digital kitchen scale to measure your ingredients for the most accurate results.
Cream the butter and sugar together until light and fluffy. This will help the cookies spread and create a chewy texture.
Chill the cookie dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
Bake the cookies until the edges are golden brown and the centers are set. Overbaking will make the cookies dry and crumbly.
Let the cookies cool on a wire rack before enjoying. This will help them set and prevent them from becoming too soft.

Conclusion:

These triple chocolate cranberry oatmeal cookies are the perfect treat for any occasion. They are chewy, flavorful, and packed with chocolate and cranberries. With a few simple tips, you can make these cookies at home and enjoy them with your friends and family.

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