Chocolate Chunk Cranberry and Walnut Cookies
Delicious recipe for an all-year round chocolate treat.
Ingredients
| 1 ¼ | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
cardamom seeds
ground |
* |
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | cups |
rolled oats
|
|
| 1 | cup |
walnuts
toasted lightly and chopped |
|
| 1 | cup |
cranberries, dried
coarsely chopped |
* |
| 1 | cup |
chocolate chunks
7 ounces, coarsely chopped |
* |
| 12 | tablespoons |
butter, unsalted
|
|
| 1 ¾ | cup |
brown sugar
packed |
* |
| 1 | large |
eggs
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | teaspoon |
vanilla extract
|
Directions
Preheat oven to 350℉ (180℃).
Place racks in middle and upper positions.
Line two cookie sheets with parchment. If using non-stick cookie sheets, leave unlined.
Sift flour, baking powder, cinnamon, cardamom, baking soda and salt into a medium bowl.
In a small bowl place oats, walnuts, cranberries and American Heritage Chocolate.
In a large bowl beat butter and sugar until smooth, about 2 minutes.
Scrape down sides of bowl with a rubber spatula.
Add oil, egg and vanilla and combine.
Add flour mixture with mixer set to low. Do not over mix.
Add nuts, fruit and chocolate and mix until just combined. Use rubber spatula to ensure even distribution.
Scoop out two tablespoons of cookie dough and place on cookie sheet 1½ inches apart.
Place cookie sheets in oven and bake for 10 minutes.
Pull out pans and rotate top to bottom and front to back.
Bake 6 to 8 minutes longer.
Cookies should be lightly browned on edges.
Cool cookies on cookie sheets for 5 minutes and then transfer to cooling rack.
Cool to room temperature and enjoy.
Cookies can be stored for up to two days.
Store cookies in an airtight container to retain freshness.
Nutrition Facts
Serving Size 21g (0.7 oz)
