Triple Chocolate Cranberry Oatmeal Cookies

By á-24734

The prepared dough keeps well in refrigerator. Let it sit at room temperature for about 20 minutes and then scoop and bake.

Ingredients

• 1 Cup Flour
• 1/2 tsp. Baking Soda
• 1/2 tsp. Cinnamon
• 1/4 tsp. Kosher Salt
• 10 Tbs. Butter, unsalted, softened
• 1/2 Cup Sugar
• 1/2 Cup Brown Sugar, firmly packed
• 1 Egg
• 1 tsp. Vanilla
• 1 Tbs. Orange Zest
• 1 Cup Old Fashioned Oats
• 1/2 Cup Semi-Sweet Chocolate Chunks
• 1 Cup Milk Chocolate Chips
• 1 Cup White Chocolate Chips
• 1/2 Cup Dried Cranberries

Preparation

Step 1

Preheat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk together the flour, baking soda, cinnamon and salt in a medium bowl; set aside. In a large bowl, beat the butter and both sugars with an electric mixer until smooth and fluffy. Add egg, vanilla, and orange zest and beat until blended. Add the flour mixture and oats and stir until blended. Stir in chocolate chunks, 1/2 cup of the chocolate chips, 1/2 cup of the white chocolate chips and the cranberries. Drop batter by rounded tablespoon onto prepared cooking sheets, at least 2" apart. Bake for 12-14 minutes or until the edges are lightly browned. Cool on baking sheets for 5 minutes and then remove to wire racks to cool completely. In a separate small bowl, microwave the remain 1/2 cup chocolate chips and 1/2 cup white chocolate chips at high power for 1 minute, stirring after 30 seconds. Using a small spoon, drizzle melted chocolate over cookies. Let stand until the chocolate sets, about 1 hour.