Cranberry, oatmeal and chocolate cookies

My first recipe post on this site (and of this year) happens to be a batch of cookies I made as Christmas presents.  I can't remember what inspired me to use cranberries, but perhaps seeing more than a handful of cranberry breads, cranberry shortbreads, cranberry cookies, etc, turning up on my Google reader feed in the weeks leading up to the festive season.  I settled on a cranberry cookie (easy to pack, easy to eat, and keeps longer).  As is habit before I set out on a new recipe, I read over a dozen recipes to read, compare and pick out before I have the one I will try.  It can be time-consuming but sometimes I end up some uncovered food blog gems and a fabulous recipe, which then makes everything worthwhile.

The original recipe is from Epicurious.  After reading the reviews, I've cut down on the chocolate chips, which I make by chopping up a good quality block of chocolate, to make the cookies less sweet (so one can have more and not feel guilty!) and have substituted fresh cranberries for the dried ones (there are no fresh cranberries grown in Australia apparently!).  These turned out to be my favourite kind of cookie -- crisp on the outside, chewy in the middle and the tart cranberries gave a great flavour surprise amongst the sweetness of the chocolate.

Cranberry Oatmeal Chocolate cookies

Makes 25-30 cookies

Ingredients

• 1 cup all purpose (plain) flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon (optional)
• Pinch of salt
• 140 g unsalted butter, room temperature
• 1/2 cup caster sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup old-fashioned oats (not instant)
• 3/4 cup dark, milk or white chocolate chips (personal preference)
• 3/4 cup dried cranberries

Method

1. Position rack centre of oven and preheat to 175°C. Line 2 baking pans with baking paper.
2. Whisk flour, baking soda, cinnamon (if using), and salt in medium bowl to blend.
3. Using electric mixer, beat butter and both sugars in a large bowl until smooth (4-5 minutes).  Beat in egg and vanilla.
4. Add flour mixture and oats and stir until blended.  Stir in all chocolate chips and cranberries.
5. Drop batter by rounded tablespoonfuls onto prepared sheets, about 5 cm apart and flatten. Bake cookies, 1 sheet at a time, until edges are light brown, about 10-12 minutes (depending on your oven). Cool on sheets 5 minutes. Transfer to rack and cool completely.