Fustini's Oils and Vinegars
Cranberry Chocolate Cookies

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Cranberry Chocolate Cookies


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Cranberry Chocolate Cookies

Submitted by Linda West Eckhardt


  • 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


Makes 36 cookies


Step 1. 

Preheat oven to 350°. Cover two baking sheets with parchment paper.

Step 2. 

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.

Step 3. 

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.

Step 4. 

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