Just in time for Valentine's, I wanted to share something sweet with you... These cookies are perfect and satisfying. They were given to me last year for my birthday by a wonderful baker and friend. Hers didn't look like these and even though I have now made the recipe several times, I still can't replicate them! I think she used more chocolate than called for and it turned the cookies more into a Florentine than an oatmeal cookie... Nevertheless, they are fantastic. This recipe makes 40 medium-size ones but you can vary the size as needed. They are just sweet enough, chewy enough and crunchy enough. And because they come from a Cooking Light magazine, you even feel healthy eating them! Enjoy and have a wonderful Valentine's Day!
3 ounces all-purpose flour (about 2/3 cup, lightly spooned)
3 ounces whole-wheat flour (about 2/3 cup, lightly
spooned)
3 cups old-fashioned rolled oats
2 teaspoons baking soda
1 teaspoon kosher salt
12 tablespoons unsalted butter
1 ½ cups packed light brown sugar
2 cups dried cranberries
2 teaspoons vanilla extract
2 large eggs, lightly beaten
3 ounces bittersweet chocolate, coarsely chopped
Preheat
the oven to 350ºF. Combine the
flours and rest of dry ingredients in a large bowl.
Melt
the butter in a small saucepan over low heat. Remove from the heat; add the brown sugar, stirring until
smooth. Add the sugar mixture to
flour mixture; beat with a mixer at medium speed until well blended. Add the cranberries, vanilla and eggs;
beat until combined. Fold in the
chocolate. Drop dough 2 inches
apart onto baking sheets lined with parchment paper. Bake for 10-12 minutes. Cool on pans for 3 minutes and remove to a rack to cool.
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