Monday, March 4, 2013

Salted Dark Chocolate Cranberry Oatmeal Cookies

Salted Dark Chocolate + Cranberry Oatmeal Cookies

1 cup (2 sticks) unsalted butter, room temperature
1 cup firmly packed brown sugar (I use dark brown)
1/2 granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 - 1 teaspoon salt (depending on preference)
3 cups oatmeal (I use regular quaker oats)
1 cup cranberries (or more if you desire)
1 bag dark chocolate chips
1 bar dark chocolate (70%, chopped)

Preheat oven to 350° F. 
Beat together butter and sugars until creamy. 
Add eggs and vanilla extract; beat well. 
Add combined flour, baking soda, cinnamon and salt; mix well. 
Slowly stir in oats.  Add cranberries and both chocolates and stir until combined.
Refrigerate for about an hour, or until the dough is chilled (can refrigerate up to 24 hours).
Drop by rounded tablespoons onto cookie sheets. 
Bake 10 to 12 minutes or until golden brown.
Sprinkle with a tiny bit of fleur de sel.
Cool 1 minute on sheet and then transfer to a wire rack.

Side notes:  These cookies are very easy to adapt!  I used both the chocolate chips and the chocolate bar because I love these chocolatey and I like the variation between the chunks and the chips.  If you don't, simply omit the chocolate bar.  You can also use milk or white chocolate if you prefer that over dark.  Also, if you aren't into cranberries, you can use raisins... or omit them altogether!  The amount of salt you use is also up to you.  I love salt and sweet together, so I used about 3/4 teaspoon of salt in the dough, and added the fleur del sel after baking.  If you don't like them salty, I would just add 1/2 teaspoon to the dough. 

wrapped up and ready to give away!

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