Chocolate Oatmeal Cookies Recipe
These are crunchy chocolate oatmeal cookies, packed-with-good-stuff cookies and a layer of bittersweet chocolate. Switch the dried cranberries with your favorite dried fruits, such as currants, blueberries, dates, apricot, and raisins-it is totally up to you.
Chocolate Oatmeal Cookies
Ingredients
1 Stick (4 oz/113g) Unsalted Butter, softened
1 large Egg
¼ Cup Brown Sugar
1 tsp Baking Powder
2/3 Cup All-Purpose Flour
1 cup Rolled Oats
1/3 Cup Dried Cranberries, chopped
4 oz/113grams Bittersweet Chocolate Chips, melted
Method
Preheat the oven to 350˚F. Line the baking tray with a parchment paper.
Place butter, egg, and sugar in a large bowl. Using a spatula or wooden spoon mix until well combined. Stir in baking powder, all-purpose flour until combined, then oatmeal and dried cranberries.
Roll dough into 1-1/2-inch (3.5-cm) balls. Place on baking sheets and flatten balls into thick rounds. Bake for about 12 to 15 minutes or until the edges are golden in color but the center are soft. Cool on a rack. Spread cooled cookies with a layer of melted chocolate. Place on a rack, chocolate side up. Let the chocolate harden, then store in an airtight container.
Makes 20 cookies
These are crunchy chocolate oatmeal cookies, packed-with-good-stuff cookies and a layer of bittersweet chocolate. Switch the dried cranberries with your favorite dried fruits, such as currants, blueberries, dates, apricot, and raisins-it is totally up to you.
Chocolate Oatmeal Cookies
Ingredients
- 1 Stick (4 oz/113g) Unsalted Butter, softened
- 1 large Egg
- ¼ Cup Brown Sugar
- 1 tsp Baking Powder
- 2/3 Cup All-Purpose Flour
- 1 cup Rolled Oats
- 1/3 Cup Dried Cranberries, chopped
- 4 oz/113grams Bittersweet Chocolate Chips, melted
Method
Preheat the oven to 350˚F. Line the baking tray with a parchment paper.
Place butter, egg, and sugar in a large bowl. Using a spatula or wooden spoon mix until well combined. Stir in baking powder, all-purpose flour until combined, then oatmeal and dried cranberries.
Roll dough into 1-1/2-inch (3.5-cm) balls. Place on baking sheets and flatten balls into thick rounds. Bake for about 12 to 15 minutes or until the edges are golden in color but the center are soft. Cool on a rack. Spread cooled cookies with a layer of melted chocolate. Place on a rack, chocolate side up. Let the chocolate harden, then store in an airtight container.
Makes 20 cookies