I have today off, but Josh had to work…so I am having a “me” day. I am going to the gym, doing a little shopping, cleaning, and baking. I also hope to start a new book and relax for a little bit.
After the holidays, I took a baking break. I tend to overdo it during December, I just can’t stop baking. I love it, but it wore me out this year.
My break didn’t last very long. I missed my KitchenAid Mixer, she is my best friend in the kitchen, besides my husband:) Baking is also a great stress reliever for me-I need to bake-it cheers me up. I turn on my tunes and let my creative juices go. I love the entire process- measuring, mixing, taking my creation out of the oven, testing, and sharing with others. Baking makes me happy. I just love it.
I was having a “down” day last week so I decided to bake dark chocolate cranberry cookies to lift my spirits. These cookies did the trick. I loved getting back into my baking groove. I usually do white chocolate with cranberry, but this time I decided to go dark. I loved the sweet cranberries with the deep dark chocolate. Mmmm!
I am going to make these for Valentine’s Day-I think they are the perfect cookie for the day of LOVE! Bake a batch for your special someone!
Dark Chocolate Cranberry Cookies
- 2 1/2 dozen cookies
- 1/2 c. dark brown sugar
- 1/2 c. white sugar
- 1/2 cup softened unsalted butter
- 1 egg
- 1 tsp. Vanilla
- 1/4 tsp. Salt
- 1/2 tsp. Baking powder
- 1/2 tsp. Baking soda
- 1 1/4 c. flour
- 1 1/4 c. oats
- 1 cup dark chocolate chips I used Nestle Special Dark
- 3/4 cup dried cranberries
Preheat the oven to 375 degrees. Line a large baking sheet with parchment or a Silpat and set aside.
Combine sugars and butter with an electric mixer until creamy-this will take about two minutes. Add the egg and vanilla. Mix until well combined.
In a separate bowl combine the salt, baking powder, soda, flour. Whisk together. Add flour mixture slowly to the wet ingredients. Mix until just incorporated.
Stir in the oats, chocolate chips, and dried cranberries.
Make dough balls-about 1 Tablespoon of dough per cookie. Bake for 10-12 minutes, until the cookies are lightly browned around the edges and starting to set. Remove from oven and let cool on baking sheet for about three minutes. Transfer to a wire rack to finish cooling.
If you like these cookies, you might also like:
Oatmeal Cookies with Dried Cranberries and White Chocolate from Two Peas and Their Pod
Cranberry Orange Buttermilk Cookies from Two Peas and Their Pod
Cranberry Orange Oatmeal Cookies from Two Peas and Their Pod
Oatmeal Flaxseed Cranberry Cookies from Baking Bites
Cranberry Pistachio Biscotti from Andrea’s Recipes