Martina McBride’s Triple Chocolate Cranberry Oatmeal Cookies [RECIPE]

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 (1 1/4 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

Directions

1. Preheat the oven to 350°F. Line two 17 x 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, 1/2 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 1/2 cup milk chocolate chips and 1/2 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.)

Yield: 32 cookies

Many thanks to country superstar Martina McBride for sharing this recipe from her new cookbook, Around the Table!