Tough Cookie: Oatmeal Walnut With Chocolate Chunks and Dried Cranberries
Oatmeal Walnut Cookies With Chocolate Chunks and Dried Cranberries
With a mixture of fruit, nuts and chocolate, this dense oatmeal cookie is a dreamy combination of tangy and sweet flavors and crisp-around-the-edges, chewy-in-the-middle texture. Use old-fashioned oats, as they add extra chewiness to the cookie. Brown sugar does the same thing—it contains something called “invert sugar,” which draws in moisture, keeping the cookie chewy longer. You can dry-toast the nuts in a skillet on medium heat (make sure to toss them frequently to prevent burning) or in the oven at 350 degrees.
Adapted from Cook's Illustrated.
- Makes 14–16 cookies
- 1¼ cups unbleached all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups old-fashioned rolled oats
- 1 cup walnuts or pecans, toasted, chopped
- 1 cup dried cranberries, chopped
- ¾ cup chocolate bar, mixture of bitter and milk, chopped
- 12 tablespoons unsalted butter, softened
- 1½ cups brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper. Position oven racks to upper and middle positions.
- In a bowl, mix together the flour, baking powder, baking soda and salt. In another bowl, combine the oats, walnuts, cranberries and chocolate.
- Beat the butter and sugar in a standing mixer fitted with a flat beater, or in a bowl using a handheld electric mixer, until smooth, about 1 minute. Scrape the sides with a spatula, and add the egg and vanilla extract. Beat for 30 seconds until incorporated. Add the flour mixture, and mix gently with a wooden spoon until no flour is visible. Fold in the oat/walnut/cranberry/chocolate mixture.
- Using ¼ cup as a measure, scoop out the dough and form it into balls with your hands. Place the balls on the baking sheet, spacing them about 3 inches apart, fitting 6–8 balls per sheet. (Cookies will spread wide during baking, so you might need to bake them in 3 batches instead of 2, depending on the size of your baking sheets.) Press the balls down with your hands to 1-inch thickness.
- Bake in the oven for 12 minutes; then rotate the sheets from front to back and top to bottom. Continue baking for another 6–8 minutes, until crisp around the edges, but with the center still soft—do not overbake if you want cookies that are chewy in the middle.
- Remove from the oven, and let cool on a wire rack.