Style at Home - - Food -


½ cup un­salted but­ter, at room tem­per­a­ture

1 cup packed dark brown or de­mer­ara sugar

1 large egg, at room tem­per­a­ture

1 tsp pure vanilla ex­tract

½ cup co­coa pow­der

⅓ cup all-pur­pose flour

½ tsp cin­na­mon

½ tsp bak­ing soda

½ tsp salt

1½ cups old-fash­ioned rolled oats (not in­stant)

1 cup choco­late chips (any type)

1 cup flaked sweet­ened co­conut ½ cup dried cran­ber­ries

Pre­heat the oven to 350°F and line two bak­ing trays with parch­ment pa­per; set aside.

Cream the but­ter and brown sugar by hand un­til well com­bined (the mix­ture will not be creamy or fluffy). Beat in the egg, then stir in the vanilla.

Sift the co­coa, flour, cin­na­mon, bak­ing soda and salt over the bowl and stir into the but­ter mix­ture. Stir in the oats un­til they are well coated with bat­ter; stir in the choco­late chips, co­conut and cran­ber­ries.

Use a small ice cream scoop or two tea­spoons to drop the bat­ter onto the pre­pared bak­ing trays, 2 inches apart. Gen­tly press down on the cook­ies with the palm of your hand to flat­ten.

Bake un­til the cook­ies lose their shine at the edges, about 12 min­utes. Let cool com­pletely on the trays on wire racks.

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