Today, I felt like cookies.
I hadn’t eaten or baked cookies for a couple of months and today, I felt like eating cookies.
So, I baked some.
But, here’s the thing:i don’t really like cookies unless they’re chewy.
They can’t be too sweet, need to have a ton of chew and lots of melty-chocolaty goodness.
These fit the bill…
The rolled oats add a ton of chew and the contrast between the tangy cranberries and sweet chocolate chips is perfect. This is, hands-down, the best way to eat oatmeal.
Om nom nom.
Chocolate-Chip Cranberry Oatmeal Cookies:
Yield’s: 16 cookies
1/2 cup all-purpose flour.
1/2 cup oats, processed into a fine flour
1/2 tsp each baking powder + soda
1/4 tsp cinnamon
2/3 cup rolled oats
1/4 cup tightly packed dark brown sugar or coconut sugar
1/4 cup dried unsweetened cranberries
1/4 cup butter
1/3 cup mini dark chocolate chips
2 tbsp. milk
Optional: flaked sea salt for sprinkling on top and milk as needed to moisten the batter
Preheat the oven to 150 C. In a medium sized bowl, combine the first 5 ingredients.
In another bowl, cream the butter and sugar. Whisk in the egg and stir to combine. Add the butter-egg-sugar mixture to the flour mixture and add the 2 tbsp.’s of milk and mix till a dough forms. Fold in the cranberries and chocolate chips. Drop spoonful’s onto a lined baking tray and gently press down. sprinkle sea salt on top.
Bake for 8-9 minutes till golden brown.
Note: the cookies are really fragile when taken out of the oven so allow them to cool completely before taking off the sheet. These are best eaten warm so microwave them before eating if needed!