Triple-Chocolate Cranberry Pecan Oatmeal Cookies

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.

Triple-Chocolate Cranberry Pecan Oatmeal Cookies

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Ingredients 

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)

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Instructions

• 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.

Author: Laura

Source: adapted from Bon Appétit Magazine, December 2004