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Name: Oatmeal, Cranberry and Chocolate Chunk Cookies
Prep time: 12 min
Cook time: 34 min
Total time: 46 min
Yield: 12
Cuisine: American
Ingredients: 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 oz 60 percent cacoa bittersweet chocolate bar Chiradelli recommended, chopped into 1/4 in chunks

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INGREDIENTS

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 oz 60 percent cacoa bittersweet chocolate bar ; Chiradelli recommended, chopped into 1/4 in chunks

Servings

INSTRUCTIONS

1. Put an oven rack in the center of the oven. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Set aside.

2. 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 vanilla and beat until smooth. With the machine run-in, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). using a 4 ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2 inch diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes, before serving.

NOTES

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Oatmeal, Cranberry and Chocolate Chunk Cookies

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 oz 60 percent cacoa bittersweet chocolate bar Chiradelli recommended, chopped into 1/4 in chunks

1.  Put an oven rack in the center of the oven.  Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Set aside.

2.  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 vanilla and beat until smooth.  With the machine run-in, gradually add the flour mixture.  Add the oats, cranberries and chocolate chunks.  Mix until just incorporated (dough will be stiff).  using a 4 ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2 inch diameter) balls.  Arrange 6 balls of dough, spaced evenly apart, on each baking sheet.  Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes.  Allow the cookies to cool on the baking sheet for 20 minutes, before serving.

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Nutrition

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Serving Size: 1 Serving (72g)
Recipe Makes: 12 Servings

Calories: 285
Calories from Fat: 151 (53%)

Amt Per Serving		% DV

	Total Fat 16.8g	22 %
	Saturated Fat 10g	50 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 1g
Cholesterol 58.3mg		18 %
Sodium 2491.1mg		86 %
Potassium 91.3mg		2 %
Total Carbohydrate 31.1g		9 %
	Dietary Fiber 2g	8 %
	Sugars, other 29g
Protein 3.7g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 285

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