Triple-Chocolate Cranberry Pecan Oatmeal Cookies

It’s hard to belive that it is already the first day of December! If feel like this year has just flown by! With only 24 days until Christmas I thought what better way to welcome the month of December than with these chunky cookies. Chewy oatmeal cookies studded with tangy cranberries, pecans, and three types of chocolate. I threw in some chopped pecans because I love that cranberry/pecan combination, but feel free to leave them out if you are not a nut person. The combination of sweet and tart make this cookie the perfect holiday treat.

One Year Ago: Black Forest Crinkle Cookies 

Triple-Chocolate Cranberry Pecan Oatmeal Cookies

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Ingredients:

  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 10 tablespoons (1 1/4 sticks) unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed light 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
  • 1/4 cup chopped pecans
  • 1/2 cup coarsely chopped fresh or frozen cranberries
  • 2 ounces white chocolate, chopped (for drizzling)

Directions:

  1. Heat oven to 350°F. Line 2 large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment,  beat butter and both sugars until smooth, about 3 minutes. Beat in egg and vanilla until combined, about 30 seconds. Add flour mixture and oats and stir until blended. Stir in all chocolate chips, nuts, and cranberries.
  4. Roll a heaping tablespoon of dough into a 1½-inch ball and place onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 14-16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.
  5. While the cookies are cooling, melt chocolate in microwave at 30 second bursts until smooth. Drizzle melted chocolate over cookies.

Yields: about 30 cookies

Source: adapted from Bon Appétit Magazine, December 2004

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11 Responses to Triple-Chocolate Cranberry Pecan Oatmeal Cookies

  1. jennknee says:

    Can I say thank you? Thank you 🙂

  2. Oh I love that you use real cranberries, not dried!

  3. Karen says:

    how well do these freeze,so can make early and give around Christmas?

    • Christina says:

      Karen,
      I have not tried freezing these cookies…they never lasted that long in my house! 😉 If you end of giving them a try I would love to know how they turn out for you!

  4. I have been hoarding bags of cranberries just for such an occasion! Happy December!!

  5. julia says:

    I love that these cookies use fresh cranberries, instead of dried. What a nice tangy kick!

  6. YUM!!! I know I will have to try these. Don’t have any fresh or frozen cranberries on hand yet and I do think that is what makes these look extra special, so I’ll wait. Did you create this recipe?

  7. ChgoJohn says:

    Cranberries with chocolate X 3!!! Happy holidays!

  8. Great flavour combination…never thought of pairing tangy with chocolate.

  9. I just made some cookies almost just like this! Except I used dried cranberries… Great minds think alike!

  10. Christin says:

    That looks like the perfect cookie! I love anything with cranberries.

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