Cranberry Chocolate Chip Oatmeal Cookies

My favorite kind of classic cookie is an oatmeal chocolate chip cookie. But since I have tons of cranberries left over from making Cranberry Pecan Muffins, I decided to mix in some of those beautiful, tart berries. I received a ton of compliments on these from people at my workplace and my husband's.

Cranberry Chocolate Chip Oatmeal Cookies

adapted from bakingsheet

2 sticks of butter, softened
1 C. sugar
1 C. brown sugar
2 eggs
2 Tbsp. milk
2 tsp. vanilla extract
2 C.ups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 1/2 C. quick oats
1 12 oz. package of chocolate chips
1 1/2 C. cranberries, roughly chopped (I only used 1 cup, but I wish I would have used 1 1/2, so that's what I'm going to tell you to use)

Huh. I haven't seen my dining table look this organized in a long time.

Preheat your oven to 350 degrees. In a large bowl, cream together butter and sugars (you could use a stand mixer, but as I've mentioned before, I try not to use mine unless absolutely necessary).

This stuff tastes awesome all by itself.

Beat one egg in at a time until mixed.

Getting there.

Add milk and vanilla, and mix until combined.

It looks a little curdled at this point. Don't let that bother you.

In a separate, medium bowl, whisk or sift flour, baking soda, baking powder, and salt.

I love whisks.

Add flour mixture to butter and sugar mixture in two batches until combined.

That looks a little better.

Gently mix in the chocolate chips and cranberries.

Why yes, yes, I could just dig into this bowl as is.

It might look even tastier up-close.

Using a cookie scoop or a spoon, drop cookie dough onto baking sheets. Bake for 10-12 minutes (or longer if you like your cookies crispy).

Pretty little cookies, all in a row.

Rest baking sheets on wire racks for a few minutes before using a spatula to transfer cookies to wire racks to cool.

Melty chocolate. :sigh:

Cranberry Pecan Muffins

Sorry I've been away for so long. I've had a couple of posts sitting in blogger, but was too lazy (I mean, um busy) to get the photos edited and uploaded. Now then, these cranberry muffins are super tasty. Add more or fewer cranberries and nuts according to your taste and dietary restrictions.

Cranberry Pecan Muffins
adapted from Leona Luecking's Cranberry Muffins recipe on allrecipes.com

Muffins:
1/2 C. butter, softened
1 C. sugar (or Splenda, whatever you think is best for you)
2 eggs
1 tsp. vanilla extract
1 C. + sour cream (I'll explain below why you will want to have some extra on hand)
2 C. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground nutmeg (if you don't have nutmeg, you can use whatever spices you think might work. I think 
          I've used various combinations of ground ginger, allspice, and cinamon before.)
1/4 tsp. salt
1 C. chopped fresh or defrosted frozen cranberries
1/2 C. or more chopped pecans (or walnuts, or whatever nuts you have on hand)


Topping:
2 Tbs. sugar
1/8 tsp. ground nutmeg

Preheat oven to 400 degrees. In a large bowl, cream together butter and sugar. You could do this with your mixer, but since I hate getting my mixer dirty unless I really have to, I just use a fork and mash the two together.

Butter and sugar creamed together. I kind of like to eat a little bit of this bit itself.

  

Add eggs and vanilla and mix well. Fold in sour cream.

It doesn't look like much yet.

In a smaller bowl, combine flour, baking powder, baking soda, nutmeg, and salt.

Dry ingredients.

Fold flour mixture into the butter/sugar/egg/vanilla/sour cream mixture just until moistened. Note: this makes a stiff batter, but if yours is not moist enough, add some more sour cream.

Fold in cranberries and pecans.

This is what it should look like. Told you it's a stiff batter.

Fill greased or lined muffin pan with batter. I like to just grease them and not use paper liners-- it's better for the planet and nicer-looking, anyway.

Batter in the pan.

Combine sugar and nutmeg for topping, and sprinkle over muffins.

Hello, pretty.

Bake for 20-25 minutes, until a cake tester comes out with just a few crumbs.

Mmmm. I made these way back at the end of November. I want more. Now.