It’s hard to belive that it is already the first day of December! If feel like this year has just flown by! With only 24 days until Christmas I thought what better way to welcome the month of December than with these chunky cookies. Chewy oatmeal cookies studded with tangy cranberries, pecans, and three types of chocolate. I threw in some chopped pecans because I love that cranberry/pecan combination, but feel free to leave them out if you are not a nut person. The combination of sweet and tart make this cookie the perfect holiday treat.
One Year Ago: Black Forest Crinkle Cookies 
Triple-Chocolate Cranberry Pecan Oatmeal Cookies
Ingredients:
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 10 tablespoons (1 1/4 sticks) unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup old-fashioned oats
- 1/2 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
- 1/4 cup chopped pecans
- 1/2 cup coarsely chopped fresh or frozen cranberries
- 2 ounces white chocolate, chopped (for drizzling)
Directions:
- Heat oven to 350°F. Line 2 large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars until smooth, about 3 minutes. Beat in egg and vanilla until combined, about 30 seconds. Add flour mixture and oats and stir until blended. Stir in all chocolate chips, nuts, and cranberries.
- Roll a heaping tablespoon of dough into a 1½-inch ball and place onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 14-16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.
- While the cookies are cooling, melt chocolate in microwave at 30 second bursts until smooth. Drizzle melted chocolate over cookies.
Yields: about 30 cookies
Source: adapted from Bon Appétit Magazine, December 2004
Can I say thank you? Thank you
Oh I love that you use real cranberries, not dried!
how well do these freeze,so can make early and give around Christmas?
Karen,
If you end of giving them a try I would love to know how they turn out for you!
I have not tried freezing these cookies…they never lasted that long in my house!
I have been hoarding bags of cranberries just for such an occasion! Happy December!!
I love that these cookies use fresh cranberries, instead of dried. What a nice tangy kick!
YUM!!! I know I will have to try these. Don’t have any fresh or frozen cranberries on hand yet and I do think that is what makes these look extra special, so I’ll wait. Did you create this recipe?
Cranberries with chocolate X 3!!! Happy holidays!
Great flavour combination…never thought of pairing tangy with chocolate.
I just made some cookies almost just like this! Except I used dried cranberries… Great minds think alike!
That looks like the perfect cookie! I love anything with cranberries.