During the holiday season, I love to bake cookies. It reminds me of my childhood and spending time in the kitchen with my mother and sisters making the perfect cookies for Santa Claus. My favorite cookie to bake is the traditional chocolate chip. The warm, gooey cookie fresh from the oven is something I just can’t get enough of.
When Steph decided to host the First Annual Tampa Bay Lady Bloggers Holiday Cookie Swap, I knew I wanted to make a unique version of my favorite cookie. I figured other people would be baking chocolate chip cookies so I wanted to put my own personal spin on a traditional holiday cookie.
While at the Food and Wine Festival in November, I was handed a recipe card for Oatmeal Cranberry Chocolate Chunk Cookies and I knew that I had to make these cookies for the party. I have always enjoyed oatmeal cookies (without the raisins) especially those with chocolate ships in them so I figured these cookies would be amazing.
For the first batch, I followed that recipe exactly to test them out and to see if I needed to make any adjustments. My boyfriend (a.k.a. my official taste tester) and I both agreed that something was missing. After I looked through some of my chocolate chip cookie recipes, I figured out what I needed to add to make these cookies awesome. The end result passed my taste tester’s scrutiny with flying colors! He enjoy did the milk-dunk test.
- ¾ cup butter or margerine, softened
- ¾ cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large eggs
- 1-1/2 cups old-fashioned oats
- 1-1/2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 5 ounce package of dried cranberries
- ¾ cup semi-sweet chocolate chips
- Preheat oven to 375 degrees Fahrenheit. Place rack in the center of the oven.
- In a large mixing bowl, combine the butter, brown sugar, and vanilla extract using an electric mixer on low speed. Add the eggs and mix thoroughly.
- In a separate mixing bowl, combine the oats, flour, baking soda, salt and cinnamon. Add the flour mixture to butter mixture in several additions. Mix dough thoroughly after each addition before adding more. Stir in dried cranberries and chocolate chips.
- Drop cookie dough in rounded tablespoons onto an ungreased cookie sheet about 2 inches apart.
- Bake for 10 to 12 minutes or until cookies are golden brown. Allow cookies to cool for 2 to 3 minutes before moving them to a cooling rack.