Don’t you just love oatmeal cookies? Me too. They smell great when they’re baking and you get the chance to convince yourself they’re good for you when you eat them. You usually can’t convince yourself for too long, but the cookies tend to be gone by the time reality rears its ugly head.
I took Paula Deen’s plain oatmeal cookie recipe and added some of my favorites, cranberries and dark chocolate chips. Next time I make these, I think I’ll add coconut too. Or maybe hazelnuts. Or candied orange rind. Or…
Cranberry Dark Chocolate Oatmeal Cookies
adapted from Paula Deen’s “The Lady and Sons, Too!”
1 c. (2 sticks) unsalted butter, at room temperature
1 c. granulated sugar
1 c. packed dark brown sugar
1 tsp. pure vanilla extract
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. freshly grated nutmeg (do not substitute ground)
2 c. quick-cooking oats
1 1/2 c. dried cranberries
1 c. dark chocolate chips
1. Preheat the oven to 375 degrees and prepare baking sheets with silpat liners, parchment paper, or foil.
2. In the bowl of a standing mixer fitted with the paddle attachment, cream the butter with the sugars until light and fluffy. Add the eggs, one at a time, beating well. Stir in vanilla.
3. In another bowl, whisk together the flour, baking soda, baking powder, salt and nutmeg. Beat the flour into the creamed mixture. Stir in the oats, cranberries, and chocolate chips.
4. Drop the dough by heaping tablespoons onto the the prepared cookie sheets. Space approx. two inches apart.
5. Bake for 11-12 minutes, or until golden brown. Remove from oven and cool on a wire rack.
yield: about 4 dozen cookies