Cranberry Chocolate Cookies
Cranberry Chocolate Cookies
Submitted by Linda West Eckhardt
Desserts
Ingredients
- 1/3 cup organic all-purpose flour
- 1/3 cup organic whole-wheat flour
- 1-1/2 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 6 tablespoons unsalted butter
- 3/4 cup packed organic light brown sugar
- 1 cup dried cranberries
- 1 tablespoon Fustini's Espresso Bean balsamic
- 1 large egg, lightly beaten
- 3 ounces bittersweet chocolate, coarsely chopped
- cooking spray
Directions
- Preheat oven to 350°,. Cover two baking sheets with parchment paper.
- Spoon flours into dry measuring cups, level with a knife. Combine flours and oats, soda, and salt in a large bowl, stir with a whisk. Melt butter in a small saucepan over low heat. Remove from heat, add brown sugar, stirring until smooth. Add sugar mixture to flour mixture, beat with a mixer at medium speed until well blended.
- Add cranberries, balsamic, and egg, beat until combined. Fold in chocolate. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350°, for about 12 minutes, or until golden brown. Cool on baking sheets 3 minutes or until almost firm. Remove cookies to wire racks to cool. Store in a tin.
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