Cookie swap: Gail's chocolate oatmeal cranberry cookies
Chocolate cranberry oatmeal cookies by Lulu Powers
- 4 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- ½ cup toasted wheat germ
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups packed light brown sugar
- ½ pound (2 sticks) butter, softened
- 8 tablespoons (1 stick) margarine, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips
- 1 cup dried cranberries
1 Preheat the oven to 350°F. Line a baking sheet with a Silpat baking mat or spray with nonstick cooking spray.
2 In a large mixing bowl, stir together the oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt and set aside.
3 Place the sugar, butter, and margarine in the bowl of an electric mixer and mix on medium speed until fluffy.
4 Beat in the eggs one at a time and then the vanilla.
5 Reduce the speed to low and slowly add the oat-flour mixture until just combined.
6 Add the chocolate chips and cranberries and mix gently with a spatula.
7 Scoop the dough into rounds and place them 1 inch apart on the baking sheet.
8 Bake for 12 to 14 minutes, or until golden and just set. Let the cookies cool on the baking sheet for 5 minutes. Remove from the pan and cool completely on racks. Repeat with the remaining dough. The cookies will keep in an airtight container for 7 days.
Just an idea Instead of baking it, keep the dough in the freezer and treat yourself to a bite every once in a while.
Makes 75 cookies.
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From Lulu Powers Food to Flowers by Lulu Powers. Published by Harper Collins. Copyright 2010 by Lulu Powers. All rights reserved. Reprinted by permission of Harper Collins.