Chocolate Cranberry Jewels

About

Great for the Holidays but for anytime of year. This is a crisp rather than chewy cookie. Add nuts to the batter if you prefer.

Yield:

2

Added:

December 13, 2009

Creator:

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Ingredients

1 cup flour
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 sticks unsalted butter room temperature
1/2 cup white sugar
1/2 cup packed brown sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups old fashioned oats (boxed oatmeal)
3/4 cup dark (semi-sweet) chocolate chips or dark chocolate bar
1/2 cup milk chocolate chips or milk chocolate bar cut into tiny
1/2 cup plus 2 Tbsp. dried cranberries
cup white chocolate chips for drizzling

Preparation

1
Preheat oven to 350.
2
For easier cleanup, line 2 baking sheets with parchment paper.
3
Whisk flour, baking soda, cinnamon, cloves and salt in a medium size bowl to blend.
4
Using the bowl of a stand mixer, or a large bowl using a hand mixer, beat the butter and both sugars on medium til smooth. Add egg. milk and vanilla mixing on low to blend.
5
Add flour mixture and oats and stir on low til well mixed. Beat on medium/low for about 15 seconds. Stir in the chocolate chips and cranberries. Mix til thoroughly blended.
6
Drop by rounded tablespoonsful onto the prepared sheet 2 inches apart. Bake the cookies on a rack in the center of your oven one sheet at a time until edges are light brown about 15 minutes. Let cool on sheet for about 3 minutes then transfer with a spatula to a cooling rack.
7
Melt white chocolate chips over a double boiler or a Pyrex bowl set into a saucepan with 2 inches of water to simmer. Stir chips til melted. Drizzle over the cookies then top with dried cranberries or pecan halves.

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