This is one of my most favorite cookies I have ever made. Its got amazing depth of flavor… sweet and spicy, soft and chewy. The perfect cookie!
With great pleasure, I am so excited to present to you my Oatmeal Cranberry Chocolate Spice Cookie!
I entered these cookies in a Baking Competition (a big one… over 500 participants!) and they won FIRST PLACE. They really are THAT good!
These cookies bake up large, so you would expect a big heavy flavor. But surprisingly, they are light and refreshing! A perfect compliment to egg nog or Christmas Tea or milk!
Tips for success:
I use shortening in these cookies which I often call my “secret ingredient”. It really does something beautiful to these cookies in terms of texture. You can definitely use butter instead, but the texture will change.
You can use 2 teaspoons of Pumpkin Pie spice in place of the allspice and cinnamon. You can also substitute quick oats in this cookie, something I do often if I only have quick oats on hand.
These cookies would also fair with paired with white chocolate.
I am a huge white chocolate fan so I pretty much say that about every cookie I make.
You can make this cookie three ways:
1. Put the semi-sweet chocolate chips right into the batter.
2. Dip the cookies in melted semi-sweet chocolate chips.
3. Drizzle the cookies with melted semi-sweet chocolate chips.
After eating all three submitting the various cookies for testing, I decided that I liked the drizzle cookies the best. It was ‘just right’ in terms of consistency.
I hope you will try them because I know you will love them!