Imagine oatmeal raisin and chocolate chip cookies had a baby together. Now that baby has a steady income with a modest amount of savings, occasionally goes to bed at a reasonable time, and has a tailor (or at least knows someone who has a tailor). Enter these double chocolate oatmeal cookies with dried cranberries, a slightly more "grown-up" version of a chocolate chip oatmeal cookie.
Dutch-process cocoa powder adds a smoother, slightly earthier flavor than its natural counterpart (though natural cocoa powder does work in this recipe), and it gives the dough a much deeper color. In lieu of cinnamon as the warming spice ever present in oatmeal raisin cookies, I opt for ground cardamom, which lends an herbal, citrusy note. Dried cranberries (or cherries) give a much-needed tartness to balance the sweetness of the cookie. These ingredients combined with old-fashioned rolled oats and semisweet chocolate create an end result that is at once chewy, decadent, and my new standard against which all other chocolate oatmeal cookies will be judged. —Aaron Hutcherson
about 2 dozen cookies
sticks (227g) unsalted butter, at room temperature
(200g) packed light brown sugar
(100g) granulated sugar
(15ml) vanilla extract
1 1/4 cups
(156g) all-purpose flour
(57g) Dutch-process cocoa powder
(5g) baking powder
(2g) ground cardamom
(3g) Diamond Crystal kosher salt
(300g) old-fashioned rolled oats
heaping cup (170g) dried cranberries
heaping cup (170g) semisweet (66%) chocolate baking wafers
Preheat oven to 350°F. Line a couple half-sheet pans with parchment paper.
Cream together the butter and both sugars in a bowl until smooth. (You don't even need to bust out an electric mixer if you don't want to—a wooden spoon and some gold ol' arm strength will do just fine.) Add the eggs and vanilla extract and mix until homogeneous.
In a separate bowl, add the flour, cocoa powder, baking powder, cardamom, and kosher salt; stir. Add the flour mixture to the butter mixture and mix until smooth. Stir in the oats until evenly mixed; add in the cranberries and chocolate until just combined.
Scoop about 3 tablespoons cookie dough into balls about 2 inches in diameter (I use my #20 large cookie scoop) and place on the prepared baking sheets about 1 1/2 inches apart. Press gently to flatten into 3/4- to 1-inch thick rounds. (You can freeze the cookies at this point for baking later.) Sprinkle with some flaky sea salt and bake until edges are just set but the middles are still soft, about 16 minutes. Let cool slightly on the baking sheet before transferring to a baking rack to cool completely.