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Triple-Chocolate Cranberry Pecan Oatmeal Cookies

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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.

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Triple-Chocolate Cranberry Pecan Oatmeal Cookies

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  • 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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  • 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

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Source: adapted from Bon Appétit Magazine, December 2004

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