The Christmas Cookie

prepared by and photo by Emily Doscher

Setting the bar high throwing three kinds of chocolate, oatmeal and cranberries into one cookie. Loaded with texture and perfect for you chocoholics! This just may become your go-to cookie…

Size: make about 30

Ingredients:
1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
10 tbsp (1 1/4 sticks) unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) golden brown sugar
1 large egg
1 tsp 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 oz milk, chocolate or white chocolate, chopped (for drizzling)

Directions:

Position rack in center of oven and preheat to 350F. 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″ apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 13-15 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.

Stir chopped milk chocolate (or white 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.)


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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ

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