While most of you are preparing for American T(ofu)urkey Day tomorrow, I am getting ready for Christmas.
And what says Christmas better than a plate full of cookies? Cookies which are meant to be shared. Cookies which give fuel to Santa on the big night. The food of nostalgia.
Cookies played a part in my childhood Christmas exactly one time. These were my pre-baking years, so we would go to the grocery store to get the cookies. If it were up to me, we would be getting Oreos hands down. But these cookies were special. They were for Santa.
The only problem is that, according to my mom, Santa only ate oatmeal cookies.
I remember one year, I made chocolate squares with my class for Christmas. I taste tested them on my family first to determine whether or not they were fit for Santa. No one in my family liked them.
This upset me. I thought that I worked hard to make these chocolate squares, and no one appreciated them. I knew Santa would though.
So that night, when everyone was going to bed, I lingered in the kitchen to place a couple of squares on the plate by the fireplace that held the oatmeal cookies. They were gone by morning and I was overjoyed.
Now that I have been baking for a while, I can tell when something I made was a flop. If I posted everything I have ever made, my blog would have thousands instead of hundreds of posts. I would never want to share a recipe that tastes awful.
Which is why I am telling you, these cookies are the ultimate Christmas cookie. Packed full of chocolate and cranberries, which are pretty much the food of Christmas.
But don’t forget to make it an oatmeal cookie. Otherwise Santa won’t eat it.
Cranberry Oatmeal Chocolate Chip Cookies
What you’ll need:
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup butter
- 1/2 cup brown sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup old fashioned oats
- 1/2 cup dried cranberries
- 1/2 cup mini chocolate chips
- Preheat oven to 350˚F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a separate bowl, cream together the butter and the brown sugar until light and fluffy. Mix in the milk and vanilla extract until fully combined.
- Slowly add the dry ingredients, mixing until just combined. Fold in the oats, dried cranberries, and chocolate chips.
- Roll the cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Gently flatten the dough balls with the palm of your hand. Bake in the preheated oven for 10 minutes or until they are set and golden brown around the edges. Let the cookies cool on the baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.