Try this flavorful oatmeal cookie with a chocolate drizzle! The chocolate, orange, and cranberry are a perfect combination.
- 1 cup of dried cranberries
- ½ cup of orange juice
- 1 ½ cups flour
- 1 teaspoon baking powder
- 1 teaspoon dried orange peel
- ½ teaspoon salt
- 3 cups oats (old fashioned)
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 ½ cups brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 ounces of SoChatti chocolate
Step 1. Place orange juice into a microwave safe measuring cup or bowl and warm in the microwave for 30 seconds. Then add the dried cranberries to the orange juice, let sit for 15 minutes to rehydrate the cranberries.
Step 2. In a small bowl combine the flour, baking powder, orange peel, salt, and oats.
Step 3. Place your room temperature butter and brown sugar in the bowl of a stand mixer and combine well. Add the eggs and vanilla, then combine again. Add the flour and oat mixture to the stand mixer bowl and stir until just combined.
Step 4. Drain the orange juice from the cranberries and stir them into the cookie batter. Chill the dough for 2 hours or up to overnight. (This will help the cookies keep their shape when baking.)
Step 5. Preheat the oven to 350 degrees and prepare a cookie sheet with parchment paper or silpat. Scoop about 1 ½ tablespoon sized cookie dough balls onto the cookie sheet. Once the cookies are all on the tray, using the palm of your hand or a cup press the cookie down to about ½ an inch. (This will help the cookie bake evenly.)
Step 6. Bake the cookies for 12 to 14 minutes; they will light brown on the bottom. Let them cool for 5 minutes then remove to cool completely on a cooling rack.
Step 7. Once the cookies have cooled place the cookies on a cookie sheet lined with parchment paper and drizzle your SoChatti chocolate onto your cookies, let the chocolate set in the fridge for about 5 minutes. Enjoy the cookies right away or store in an airtight container.