Excuse me if I got you all hot and bothered over a whole week of savory recipes.
That’s next week.
Today, my friends, is Friday and time for one last cookie recipe before I begrudgingly stow away the chocolate and sugar for a week. Note that I still will be consuming both (who do you think I am, anyway?). I’m just not baking with them, that’s all.
I honestly don’t know what has come over me. I like to think it’s three pounds of cheese.
Anyways! These cookies are loaded with dark chocolate, dried cranberries and toasted walnuts and are, hands down, my favorite way to enjoy oatmeal.
There’s just something about a warm, chewy oatmeal cookie that gets me every time. However, I hate raisins. Oatmeal raisin cookies? No thank you.
When I bake oatmeal cookies I load them with something even better: chocolate.
And cranberries…and walnuts! Sometimes even peanuts. Heck, you could pretty much load whatever you want in these cookies. But if it’s raisins, don’t tell me about it.
With a dough like this, it doesn’t really matter anyway.
Loaded Oatmeal Cookies
makes about 3 dozen cookies
1 3/4 cup old fashioned oats
3/4 cup all purpose flour
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup packed brown sugar
1 stick butter, softened
2 tsp vanilla extract
1/3 cup toasted chopped walnuts
1/2 cup dark chocolate chips
1/3 cup dried cranberries
Preheat the oven to 375.
In a medium sized bowl, stir together the oats, flour, salt, baking soda, cinnamon, walnuts, cranberries and chocolate chips. Set aside.
Cream together the brown sugar and butter until light and fluffy. Add the egg and vanilla and continue to beat until smooth. Add the dry ingredients and beat only until combined.
Scoop out whopping tablespoons of dough on a lined baking sheet. Flatten a little with your fingers (works best if your fingers are wet so the dough won’t stick as much). Bake for 10 minutes, or until golden brown.