Cranberry Dark Chocolate Oatmeal Cookies
Description
Another Sally winner that I’ve been lovingly referring to as ‘those muffin-top cookies’. These are scooped larger than usual and the use of cake flour means they come out soft-centered and chewy at the same time. With the recipe below, I got 20, 75-gram cookies – enjoy!
Ingredients
2 c. (170 g) large flake oats
1 1/2 c. (188 g) flour AND 1 c. (118 g) cake flour
1 t. EACH cornstarch AND baking powder
1/2 t. EACH baking soda AND cinnamon AND salt
1 c. (227 g) butter, softened
1 c. (200 g) dark brown sugar AND 1/2 c. (100 g) sugar
2 eggs, room temperature
1 T. (21 g) molasses AND 1 t. vanilla
170 g (6 oz) chopped good dark chocolate
1 c. (150 g) dried cranberries AND 3/4 c. (90 g) chopped pecans (or walnuts)
Instructions
In a large bowl, whisk together the oats, flour, cake flour, cornstarch, baking powder, baking soda, cinnamon and salt and set aside.
Using your electric mixer, beat the butter and both sugars on medium-high speed for about 3 minutes until well combined, stopping the mixer and scraping down the sides at least once. Add in the eggs, molasses and vanilla and beat on high for a full minute until combined.
Scrape down the sides of the bowl making sure to get the bottom, beat again for several seconds, then carefully add in all of the dry mix, the chocolate, cranberries and pecans. Mix on low until everything starts to come together then turn up the speed a titch and beat until combined. This dough is very thick and heavy so you may need to stop the mixer a couple of times and scrape down the sides.
Roll the dough in to large balls – about 1/3 of a cup (mine were 75 grams) – then cover and refrigerate for at least an hour before baking.
When you’re ready to bake, preheat the oven to 400 and line a couple of large baking sheets with parchment. Arrange 5 to 8 cookie balls on each sheet, bake for 5 minutes at 400 degrees, then without opening the oven, reduce the temperature to 350 and bake for an additional 10 minutes. Remove the cookies from the oven and leave them to rest on the baking sheet for 10 minutes before removing them to a rack to cool completely. These are hefty so they make more of a snack than a treat, but that’s up to you to decide!
