Triple-Chocolate Cranberry Oatmeal Cookies

Recipe Ingredients

1 cup	62g / 2.2oz	All-purpose flour
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Cinnamon
1/4 teaspoon	1.3ml	Salt
10 tablespoons	150ml	Unsalted butter - (1 1/4 sticks) - room temperature
1/2 cup	99g / 3.5oz	Sugar
1/2 cup	80g / 2.8oz	Golden brown sugar - (packed)
1 cup	198g / 7oz	Egg (large)
1 teaspoon	5ml	Vanilla extract
1 cup	62g / 2.2oz	Old-fashioned oats
1/2 cup	55g / 1.9oz	Semisweet chocolate chips
1/2 cup	118ml	Milk chocolate chips
1/2 cup	55g / 1.9oz	White chocolate chips
1/2 cup	73g / 2.6oz	Coarsely-chopped fresh or frozen
		Cranberries
2 oz	56g	Milk chocolate or white chocolate - chopped for
		Drizzling

Recipe Instructions

Position rack in center of oven and preheat to 350 degrees. 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 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.

Stir chopped milk 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.)

This recipe yields about 30 cookies.

Source:
Bon Appetit, December 2004

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