Have you made cookies with the family yet? Here is a new one to try from Martina McBride’s Cookbook Around the Table. Here is what Martina had to say about the Triple Chocolate Cranberry Oatmeal Cookie.
“As I’ve said before, I’m not a great baker. But every once in a while I get the urge to bake or make cookies with Ava. This is a holiday twist on the oatmeal cookie. The orange and cranberry take it to a whole new level! Double or triple this recipe depending on how large a crowd you expect or if you’re packaging these as party favors. The prepared dough keeps well covered in the refrigerator.
Let it sit at room temperature for about 20 minutes, then scoop and bake. ”
Ingredients 
1 cup all-purpose flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon kosher salt
10 tablespoons (11⁄4 sticks) unsalted butter, softened
1⁄2 cup granulated sugar
1⁄2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon orange zest
1 cup old-fashioned oats
1⁄2 cup semisweet chocolate chunks
1 cup milk chocolate chips
1 cup white chocolate chips
1⁄2 cup dried cranberries
Instructions
1. Preheat the oven to 350°F. Line two 17 × 13-inch rimmed baking
sheets with parchment paper.
2. Whisk together the flour, baking soda, cinnamon, and salt in a
medium bowl and set aside. In a large bowl, beat the butter, granulated
sugar, and brown sugar with an electric mixer until smooth and fluffy.
Add egg, vanilla, and orange zest and beat until blended. Add the flour
mixture and oats and stir until blended. Stir in the chocolate chunks,
1/2 cup of the milk chocolate chips, ½ cup of the white chocolate chips,
and the cranberries.
3. Drop the batter by rounded tablespoons onto the prepared
baking sheets, at least 2 inches apart. Bake for 12 to 14 minutes, or
until the edges are lightly browned. Cool on the sheets for 5 minutes,
then transfer the cookies to a rack and cool completely.
4. In separate small bowls, microwave the remaining ½ cup milk
chocolate chips and ½ cup white chocolate chips at high power for
1 minute, stirring after 30 seconds. Using a small spoon, drizzle
the melted chocolate over the cookies. Let stand until the chocolate
sets, about 1 hour. (Can be made 2 days ahead. Store in an airtight
container at room temperature.)
To learn more about AROUND THE TABLE: Recipes and Inspiration for Gatherings Throughout the Year, go to martinamcbride.com
From the book AROUND THE TABLE: Recipes and Inspiration for Gatherings Throughout the Year by Martina McBride Copyright (c) 2014 by Martina McBride. William Morrow, an imprint of HarperCollins Publishers. Reprinted by permission.
