Chocolate Chunk Oatmeal Cookies with Dried Cranberries and Toasted Pecans
Chocolate Chunk Oatmeal Cookies with dried cranberries and toasted pecans are the ultimate in taste and decadence. The chocolate delicately permeates the cookies while the cranberries and pecans add depth. If you like oatmeal cookies, you'll go crazy over these Chocolate Chunk Oatmeal Cookies!
Servings: 36 cookies
- 1/2 cup (1 stick, 4 ounces) unsalted butter, room temperature
- 1/2 cup (3.5 ounces) granulated sugar
- 1/2 cup (3.75 ounces) light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (5 ounces) all-purpose flour
- 2 cups (7 ounces) old-fashioned oats
- 3/4 cup (3 ounces) dried cranberries (See Note 1)
- 3/4 cup (3 ounces) chopped pecans, toasted (See Note 2)
- 3.5 ounce bar good quality bittersweet chocolate, chopped (See Note 3)
Preheat oven to 350° F.
Beat butter in large bowl on high with electric mixer until light and creamy, about 1 minute. Add sugars, and continue beating until light and fluffy. Add egg and vanilla; beat until light and fluffy.
Sift in cinnamon, baking powder, baking soda, and salt. Beat until well incorporated. (See Note 4)
Add flour; beat on low just until incorporated.
Fold in oats, dried cranberries, toasted pecans, and chopped chocolate; mix well.
Using a 1-3/4 inch ice cream scoop, shape into balls and place 3 inches apart on parchment lined baking sheets. Flatten with damp hand. Bake at 350° F for 10 to 12 minutes or until golden brown. (See Note 5)
Bake at 350° F for 10 to 12 minutes or until golden brown. Allow to cool for 5 minutes on baking sheet. Transfer to wire rack to cool completely.
Yield: 3 dozen cookies.
- For the dried cranberries, I used Craisins
- To toast pecans, spread evenly on a baking sheet. Bake in preheated 350° F oven for 8 or 9 minutes until lightly toasted.
- I used Lindt 70% cocoa. However, you can also use Ghirardelli 60% cocoa or any other good quality dark chocolate between 60% and 70% cocoa.
- I always beat in the baking powder, baking soda, salt, etc., to the wet ingredients right before adding the dry ingredients. This way I know that they are well incorporated.
- If you don't want to bake all of the cookies at one time, shape remaining dough into individual balls. Freeze in single layer on a parchment lined baking sheet. When frozen, transfer to ziploc bag, and store in freezer until ready to use. Thaw, flatten and bake.
Calories: 116kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 51mg | Potassium: 57mg | Fiber: 1g | Sugar: 8g | Vitamin A: 85IU | Calcium: 13mg | Iron: 0.6mg