OATMEAL-CRANBERRY-GINGER CHOCOLATE CHUNK COOKIES

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 Click for PRINTABLE PAGE

INGREDIENTS: 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