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Ingredients
| unsalted butter: 3/4 cup |
| light brown sugar (packed): 1/2 cup |
| eggs: 1 |
| vanilla extract: 1 tsp |
| oats: 3/4 cup |
| all-purpose flour (unsifted): 3/4 cup |
| unsweetened cocoa powder (sifted): 1/4 cup |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| ground nutmeg: 1/2 tsp |
| dried oregano (ground): 1/3 cup |
| dried sunflower seeds: 1/3 cup |
| semisweet chocolate chips (chips): 1/2 cup |
Double Chocolate Cranberry Cookies
Credit: www.food.com
User rating:
-
Prep Time
10 min -
Cook Time
25 min -
Servings
24 serving(s)
Tags
- 1 Preheat oven to 350°F.
- 2 Using a hand mixer, cream together butter and brown sugar in a large bowl. Add the egg and vanilla and beat until thoroughly mixed.
- 3 In a medium bowl, stir together oats, flour, cocoa powder, baking soda, salt, cinnamon and nutmeg. Slowly add dry ingredients to butter mixture, using the hand mixer set to lowest setting.
- 4 With a spoon, stir in cranberries, sunflower seeds and chocolate chips. Drop cookie dough by the teaspoonful on a baking sheet lined with parchment paper.
- 5 Bake cookies for 12 to 15 minutes. Remove from oven and let sit for 2 minutes before removing and placing on a cooling rack. The cooling rack should be on top of a baking sheet or wax paper – something to catch the icing drips.
- 6 Meanwhile, in a small bowl, mix icing sugar, water and vanilla until smooth. If necessary, add tiny amounts of water until mixture can be drizzled. When cookies have cooled, dip a fork in the icing mixture. Let the icing lightly drizzle over the cookies, moving the fork back and forth above the cookies.