06
Feb
11

Oatmeal Cookies with Chocolate Chunks and Cranberries

I often wonder if Giada De Laurentiis ever eats what she bakes. Because a week ago, when I saw her whipping up these cookies on the Food Network, I had to bake them. Now I can’t quit eating them.

Seriously. There are cookies, and then there are cookies. These are truly sinful. They’re chewy, chocolatey with bits of sweetness from dried cranberries (a nice break from raisins).

Oatmeal Cookies with Chocolate Chunks and Cranberries
adapted from Giada De Laurentiis

1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 stick unsalted butter, at room temperature
scant 1/2 cup light brown sugar
scant 1/2 cup sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
2 cups old fashioned oats
1 cup dried cranberries
1 (3- to 4-ounce) bittersweet chocolate bar (recommended: 60% to 70% cacao), chopped into 1/4-inch chunks

Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.

In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using your hands or a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 17 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.

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