It’s a Christmas cookie extravaganza out there – and I am adding to it with my version of these very Christmassy looking treats I found in the most recent Bon Appetit magazine.
These simple oatmeal cookies are peppered with three different chocolates, nuts and some brightly coloured cranberrys that look like little red jewels amongst the mess of cookie dough. Finally they are drizzled with a little white chocolate which really gives them that nice Christmas look.
I know I should be inviting friends over to eat them, but we are about to jump on a plane to Australia – so they are going downstairs to the doorman instead. And besides, I am a couple of days away from having to get into a bikini and think that a few of these (or should I say a few more) might be pushing the limit.
Ingredients
1 cup plain (all purpose) flour
1/2 teaspoon baking soda
1/4 teaspoon salt
141 grams/5 ounces unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
1/2 cup chopped nuts (walnuts or pecans are best)
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup coarsely chopped fresh or frozen cranberries
100 grams/3.5 ounces milk chocolate or white chocolate, chopped (for drizzling)
Position rack in center of oven and preheat to 350f. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all nuts, chocolate chips and cranberries. Refrigerate for 1/2 to firm the dough.
Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.
Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until chocolate sets, about 3 hours. (Can be made 2 days ahead. Store in airtight container at room temperature.)
Yield: around 20 cookies
Source: adapted from Bon Appetit
© 2011, Michelle. All rights reserved.
