Chocolate-Chunk Cranberry & Walnut Cookies

Serving Size: 3 Dozen Cookies
Ingredients:

1 ¼ cups all-purpose flour

¾ teaspoon baking powder

½ teaspoon cinnamon, ground

¼ tsp cardamom, ground

½ teaspoon baking soda

½ teaspoon salt

1 ½ cups old-fashioned rolled oats

1 cup walnuts, toasted lightly and chopped

1 cup dried cranberries, roughly chopped

1 cup (7 oz) American Heritage Chocolate Block, roughly chopped

12 tablespoons (1 ½ sticks) unsalted butter, room temperature

1 ¾ cup packed dark brown sugar (not light brown or white)

1 large egg

1 tablespoon vegetable oil, preferably canola

1 teaspoon vanilla

 

Directions:

Preheat oven to 350 degrees. 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 1-1/2 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.

 

Author: Deanna Pucciarelli, Chef and Associate Researcher, Nutrition Department, UC Davis