Just a twist to the old fashioned oat cookies recipe with an “overdose” of chocolate.
For the cookies
- 2 cups packed dark brown sugar
- 1 cup salted butter, softened
- 2 teaspoons vanilla extract
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3 cups old-fashioned oats
- 300 gr white chocolate for coating
- 100 gr cranberries
- Preheat the oven to 180°C.
- In the bowl of an electric mixer (or using a hand mixer), beat together the brown sugar and butter until fluffy. Beat in the vanilla. Add the eggs one at a time, scraping the bowl after each one.
- Mix together the flour, salt and baking soda in a medium bowl. Add it into the creamed mixture in 2 to 3 batches, mixing until just combined. Mix in the oats until just combined.
- Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto baking sheets, spacing them a couple inches apart. Bake until dark and chewy, 12 to 13 minutes. If you'd like a crispier cookie, just cook a little longer!
- Let the cookies cool slightly on the baking sheets, then transfer onto a plate for serving.
- Melt white chocolate in double boiler. Cover each cookie in the chocolate and transfer on baking sheet. Sprinkle on top of each cookie three or four berries and let them stand for a few minutes.