1/2 cup coarsely chopped fresh or frozen cranberries
2 ounces milk or white chocolate, for drizzling
Instructions
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.
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.
Stir chopped milk chocolate in top of double boiler until melted
and smooth.
Drizzle melted chocolate over cookies in zigzag pattern.
Let stand until milk chocolate sets, about 1 hour.
Originally Submitted
1/14/2012
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