Big Fat Dark Chocolate Cranberry Oatmeal Cookies

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Preheat the oven? No: line large baking sheets with parchment paper or silicone mats.
2. In a large bowl, whisk together the oats, all-purpose flour, cake flour, cornstarch, baking powder, baking soda, cinnamon and salt.
3. In a stand or hand mixer, beat the softened butter, brown sugar and granulated sugar on medium-high speed until creamy, about 3 minutes. Add the eggs, molasses and vanilla and beat on high speed for about 1 minute. Scrape down the bowl and beat again as needed.
4. Add the dry mixture to the wet ingredients, then add the chopped chocolate, cranberries and walnuts. Beat on low speed until combined. The dough is thick and sticky.
5. Cover and chill the dough for at least 1 hour (up to 4 days). If chilled longer than a day, let it sit at room temperature for at least 30 minutes before rolling.
6. Scoop about 3 ounces (85g) of dough per cookie with a 1/3-cup measure and arrange 5 to 6 on each sheet.
7. Bake for 5 minutes, then, without opening the oven, lower the temperature to 350°F (177°C) and bake 10 more minutes.
8. Cool on the sheet for 10 to 20 minutes, then move to a wire rack to cool completely.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggBrown sugarChocolateOatsDark chocolateWalnutCranberry