Are you here cause you've read last nights post from my main blog? Did it intrigue you and you wanted to check out the recipe (and didn't realize I'd given you enough hints to google search it fairly easily)? Well, HERE you go.
Next time I make them I'll try to get the right % of real cacao. I used 67% cause that was the closest the store had, but it was still yum. I'll also pull my egg and butter out sooner so that they are truly at room temperature. Hopefully, I won't spill 3 TBLS of the flour mixture on the counter either. I think my cookie scoop must be a 2ounce one. So maybe I'll try double scooping. I just extra heap scooped it but it still made way more than 12.
Give it a try, you won't regret it. If you're not as sugar greedy as I am you'll make this for others and really wow them.
Next time I make them I'll try to get the right % of real cacao. I used 67% cause that was the closest the store had, but it was still yum. I'll also pull my egg and butter out sooner so that they are truly at room temperature. Hopefully, I won't spill 3 TBLS of the flour mixture on the counter either. I think my cookie scoop must be a 2ounce one. So maybe I'll try double scooping. I just extra heap scooped it but it still made way more than 12.
Give it a try, you won't regret it. If you're not as sugar greedy as I am you'll make this for others and really wow them.
- 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
- 1/2 cup light brown sugar
- 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 (4-ounce) 60 percent cacao bittersweet chocolate bar (recommended: Ghirardelli), chopped into 1/4-inch chunks
- Special equipment: a 4-ounce (1/2 cup) ice cream or cookie scoop
1. 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.
2. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
3. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. 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).
4. Using 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.
5. Bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.
6. Pour a glass of milk and drool yourself sick while you enjoy! (okay, I added that one, Giada is too classy for that nonsense).
2. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
3. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. 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).
4. Using 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.
5. Bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.
6. Pour a glass of milk and drool yourself sick while you enjoy! (okay, I added that one, Giada is too classy for that nonsense).
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