Triple-Chocolate Cranberry Oatmeal Cookies

This is a new Christmas cookie for me and believe me, it’s going to find a place in the Christmas cookie rotation from now on. It has not one, not two, but three kinds of chocolate: semi-sweet, milk chocolate, and white chocolate. Now, I was initially wondering what the point of buying milk chocolate was when I could just use semi-sweet and just have two chocolates. But it didn’t seem as fun and they had a sale on milk chocolate chips at the store.

I wasn’t familiar with Guittard chocolates, but I’m going to be on the lookout from now on. These milk chocolate chips are awesome. They’re quite large so my initial thought was to halve them, which I started to do before deciding that I had had enough chopping and enough time on prep. Dear readers, this moment of laziness made these cookies even better. Every now and then you get the most amazing bite of chocolate. And the tartness of the cranberries with the chocolate medley is just perfect, really bringing these cookies together. And they’re made even prettier with a quick drizzle of melted white chocolate. Yum!

Triple-Chocolate Cranberry Oatmeal Cookies #

Adapted from Epicurious1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup coarsely chopped fresh or frozen cranberries
2 ounces milk chocolate or white chocolate, chopped (for drizzling)

Preheat the oven to 350°F and set rack in the middle. Line 2 large rimmed baking sheets with parchment paper.

Whisk the flour, baking soda, cinnamon, and salt in medium bowl. Using an electric mixer, beat the butter and both sugars in a large bowl until smooth. Beat in the egg and the vanilla. Add the flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries. Chill for at least an hour or two in the fridge.

Drop the batter by rounded tablespoonfuls onto the prepared sheets about 2 inches apart. Bake the cookies, 1 sheet at a time, until the edges are light brown, about 10-16 minutes. Cool on sheets 5 minutes. Transfer to a cooling rack and cool completely.

For the chocolate drizzle, stir chopped white chocolate in the top of a double boiler until melted and smooth. Pour in a ziplock and cut a tiny hole in the corner and drizzle melted chocolate over cookies in zigzag pattern. Let stand until the chocolate sets, about 1 hour.