As soon as I hear good (or bad — but hopefully not!), news about a friend or family member, I’m immediately thinking about what kind of cookies I’ll make them.
Seriously, someone could be mid-sentence telling me whatever the news is, and I’m thinking . . . should they be chocolate, soft and chewy, thin and crispy, big or or little, etc.
I decided on these chocolaty, fruity, light and crunchy cookies when I heard my very sweet Aunt had a fall. No worries, she’s doing great now! Perhaps it was the cookies.
I touched on how my husband feels about this “problem” of mine when I wrote about my Double Chocolate Avocado Cookies. It’s sort of funny (to me, not my husband).
- 1-1/2 cups all-purpose flour
- ½ cup oat flour (see notes)
- ½ teaspoon baking soda
- 1-1/4 teaspoon ground cinnamon
- ¾ teaspoon sea salt
- 1 cup unsalted butter, softened
- 1 cup golden brown sugar
- ½ cup granulated sugar
- 2 tablespoons heavy cream
- 1 tablespoon vanilla
- 1 large egg
- 1-1/2 cups semisweet chocolate chips
- 1 cup dried cranberries
- 1 cup rolled oats
- Preheat the oven to 350 degrees F, and line two baking sheets with parchment paper. Set aside.
- In a medium-sized bowl, combine the two flours, baking soda, cinnamon and salt. Set aside.
- In another medium-sized mixing bowl, combine the butter with the two sugars, cream, and vanilla.
- Add the egg and mix to blend.
- Then add the flour mixture and only mix until it's incorporated.
- Fold in the chocolate chips, cranberries and oats.
- Use two small spoons or a 1-1/2-inch cookie scoop to shape the batter into balls, placing them on the parchment-lined baking sheets as you go, about two inches apart.
- Use the palm of your hand to gently press each one down a bit, to flatten them just slightly.
- Bake the cookies until they are golden brown along the edges, for about 10 minutes.
- Let them cool on the baking sheets for at least 10 minutes and then move them to a cooling rack or a large plate.