This cookie is a variation of one previously made that I liked a lot for its flavors, ultra-crispy edges and great interior texture. But this time I used old-fashioned oats instead of quick oats and dark chocolate instead of white. My favorite crystallized ginger, made by The Ginger People,
and a dark chocolate ChocoLove bar with more crystallized ginger were added for some punch.
Instead of a fat, crispy-edged cookie, I got a flatter, soft cookie with chewy interior. The cookies were just a tad too chewy for me -- and I prefer crispy edges -- but others loved them and commented on the “coconut” inside. As with the original version, the flavors were complex and layered with chocolate, ginger, cranberries, pecans and a hint of orange.
So, you have a choice – if you use quick oats, you’ll get a fat, crispy-edged cookie. If you use old-fashioned oats, you’ll get a soft-edged, chewy cookie. Have it your way. (And, P. S., if all you have on hand is old-fashioned oats but you want the crispy edges, just give the oats a quick whirl in your food processor.)
|Oatmeal-Cranberry-Ginger Chocolate Chunk Cookies |
Rating: 9.5 out of 10
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1 cup unbleached all-purpose flour
1/2 tsp. baking soda
1/4 tsp. Diamond kosher salt, or table salt
1 cup oats (use old-fashioned for soft chewy cookies; quick oats for crispy puffy cookies)
10 Tbsp. (1-1/4 sticks) unsalted butter, soft
1/2 cup granulated sugar (I used 2 Tbsp. NuNaturals Stevia) 1/2 cup light brown sugar
1 Tbsp. finely grated orange zest
1 large egg
1 tsp. pure vanilla extract (I used my homemade vanilla extract)
1/2 cup dark chocolate chunks (I used ChocoLove 3.5 oz. Ginger Crystallized in Dark Chocolate bar, 65% cacao) 1/3 cup semi-sweet chocolate chips
1/3 cup dried sweetened cranberries
1/3 cup chopped crystallized ginger
1/3 cup chopped toasted pecans
Position rack in center of oven; preheat to 350F. Line baking sheets with parchment. In a medium bowl, whisk together flour, baking soda, salt and oats. Set aside.
In a large bowl, beat butter, sugars and zest on low speed of electric mixer until smooth. Beat in egg and vanilla till combined. Add flour/oat mixture and blend just till incorporated. Finally, stir in remaining ingredients. Drop batter by rounded tablespoonfuls onto prepared sheets, spacing 2 inches apart if using old-fashioned oats, 1 inch apart if using quick oats. Bake cookies, one sheet at a time, till edges are light brown, about 11-13 minutes. Cool in pan 5 minutes, then transfer to wire rack to cool completely. Yield: about 20 cookies