Yields30 ServingsUnitsDefaultPrep Time15 minsCook Time20 minsTotal Time35 mins
Allergens
all purpose flour
½tspbaking soda
½tspcinnamon
¼tspsalt
10tbsp(1 1/4 sticks) unsalted butter, room temperature
½cupsugar
½cup(packed) golden brown sugar
1large egg
1tspvanilla extract
1cupold-fashioned oats
½cupsemisweet chocolate chips
½cupmilk chocolate chips
½cupwhite chocolate chips
½cupcoarsely chopped fresh or frozen cranberries
2ozmilk chocolate or white chocolate, chopped (for drizzling)
1
Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.
2
Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.
3
Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. (Can be made 2 days ahead. Store in airtight container at room temperature.)
10tbsp(1 1/4 sticks) unsalted butter, room temperature
½cupsugar
½cup(packed) golden brown sugar
1large egg
1tspvanilla extract
1cupold-fashioned oats
½cupsemisweet chocolate chips
½cupmilk chocolate chips
½cupwhite chocolate chips
½cupcoarsely chopped fresh or frozen cranberries
2ozmilk chocolate or white chocolate, chopped (for drizzling)
Directions
1
Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.
2
Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.
3
Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. (Can be made 2 days ahead. Store in airtight container at room temperature.)
AuthorJustin S.