It's Christmas at KitchenLab - the very first one!
First off, you might notice that KitchenLab has a new look. It's a little early Christmas present for my blog, which is almost one year old. That new header/logo up top is fancy. I made it myself (proud Kristen beams and hugs laptop). Also, please enjoy the festive holiday background. My PhD supervisor has me learning a few web design tricks (which are useful for lab things) so I'm applying them, judiciously, to my other little habit here in cyberspace. I actually edited my own HTML. It was scary, but I lived.
Secondly, Christmas is coming soon, which can only mean that my kitchen has exploded with cookies. Holy smokes! So far, I have made
Happy Christmas from KitchenLab!
Triple-Chocolate Cranberry Oatmeal Cookies
Original recipe from Bon Appétit
1 cup (120g) all purpose flour
1/2 teaspoon baking soda (bicarb)
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks or 140g) unsalted butter, room temperature
1/2 cup (100g) sugar
1/2 cup (packed) golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats (porridge oats)
1/2 cup (50g) each milk chocolate, semisweet/plain chocolate, and white chocolate - chopped or chips
1/2 cup coarsely chopped fresh or frozen cranberries
Position rack in center of oven and preheat to 350°F/175C. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend.
In another (large) bowl, beat butter and both sugars until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.
Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes (about 9 minutes for fan-assisted ovens). Cool on sheets 2 minutes. Transfer to rack; cool completely.
At this point you can also drizzle with melted chocolate; I opted not to do so.
Makes about 30 cookies.