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Cranberry-chocolate cookies




Source of Recipe


First published in Chatelaine's 01/1995 issue


List of Ingredients




1-1/2 cups ( 375 mL) all-purpose flour
1/2 tsp ( 2 mL) baking soda
1/2 tsp ( 2 mL) salt
1/4 tsp ( 1 mL) cinnamon
5 squares ( 5 oz/about 140 g) semisweet chocolate
3/4 cup ( 175 mL) dried cranberries
1/2 cup ( 125 mL) chopped toasted walnuts, pecans or almonds
3/4 cup ( 175 mL) unsalted butter, at room temperature
1/2 cup ( 125 mL) granulated sugar
1/2 cup ( 125 mL) brown sugar
1 egg, lightly beaten
1 tbsp ( 15 mL) lemon juice
1 tsp ( 5 mL) vanilla
1 cup ( 250 mL) rolled oats (not instant)



Recipe



1. Preheat oven to 325F (160C). Grease baking sheets. In a small bowl, stir flour with baking soda, salt and cinnamon until blended. Coarsely chop chocolate and place in another bowl. Mix in cranberries and chopped nuts.

2. In a large bowl, stir butter with a wooden spoon until creamy. Gradually stir in sugars until blended. Stir in egg, lemon juice and vanilla until well combined. Gradually stir in flour mixture and oatmeal until well mixed. Stir in chocolate-nut mixture until evenly distributed.

3. Drop by heaping tablespoonfuls (15 mL), at least 1 inch (2.5 cm) apart, on prepared sheets. Bake in centre of 325F (160C) oven until edges are golden and centres seem set when lightly touched, about 12 minutes. Remove from trays and cool on a rack. Store cookies in a sealed container with layers separated by waxed paper. Cookies will keep well at room temperature for 3 days or they can be frozen.