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Ingredients
| salted butter: 3/4 cup (softened) |
| light brown sugar (packed): 1 cup |
| granulated sugar: 1/3 cup |
| eggs: 1 (large) |
| water: 2 Tbl |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 3/4 cup |
| baking soda: 3/4 tsp |
| ground cinnamon: 1 tsp |
| quick oats: 3 cups |
| dried sweetened cranberries: 1 cup |
| pecans (chopped): 3/4 cup |
| semisweet chocolate chips (chips): 1 cup |
Chocolate Cranberry Oat Cookies
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
36 serving(s)
Tags
- Preheat oven to 350°F (180°C).
- In medium bowl, whisk together flour, baking soda and cinnamon; set aside.
- In large bowl, cream together the butter, sugars, egg, water and vanilla using an electric mixer set on medium speed.
- Add dry ingredients to creamed mixture, beating on low speed until blended.
- Stir in oats, cranberries, nuts and chocolate chips (for a nuttier flavor, you can toast the oats and nuts in a frying pan set on medium heat and, stirring constantly, cook until lightly browned.
- Let cool completely before adding to rest of ingredients).
- Drop heaping tablespoonfuls onto a parchment-lined baking sheet.
- Bake for about 15 minutes or until edges are lightly browned.
- For chewy cookies, do not overbake.