Ingredients for Double Chocolate Cranberry Cookies
- 1 cup (2 sticks) softened butter
- ¾ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Old Fashioned Oats
- All Purpose Flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Dried Cranberries
- ½ cup sunflower seeds
- White Chocolate Chips
- 1 cup powdered sugar
- 2-4 tablespoons milk or water
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How to Make Double Chocolate Cranberry Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and ¾ cup packed brown sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, ¾ cup rolled oats, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1 cup dried cranberries, ½ cup sunflower seeds, ½ cup dark chocolate chips, and ½ cup milk chocolate chips.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack placed over a baking sheet (to catch drips) to cool completely.
- While the cookies are cooling, whisk together 1 cup powdered sugar, 2-4 tablespoons milk or water, and ½ teaspoon vanilla extract in a small bowl until smooth. Add more liquid, a teaspoon at a time, if needed to reach desired consistency for drizzling.
- Once the cookies are completely cool, drizzle the icing over them using a fork for a rustic look.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
46g
Fat
23g
Carbs
5g
