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).
And speaking of those Double Chocolate Avocado Cookies . . . . Both are delectable!
- 1-1/2 cups all-purpose flour
- 1/2 cup oat flour see notes
- 1/2 teaspoon baking soda
- 1-1/4 teaspoon ground cinnamon
- 3/4 teaspoon sea salt
- 1 cup unsalted butter softened
- 1 cup golden brown sugar
- 1/2 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.