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Orange Cranberry Ricotta Cookies

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These chewy Oatmeal Chocolate Chip Cookies are a perfect combination of oats and rich chocolate chips, creating a treat that’s both comforting and delicious.

Ingredients

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  1. 1 cup unsalted butter, softened
  2. 1 cup brown sugar, packed
  3. ½ cup granulated sugar
  4. 2 large eggs
  5. 2 teaspoons vanilla extract
  6. 1 ½ cups all-purpose flour
  7. 1 teaspoon baking soda
  8. ½ teaspoon salt
  9. 1 teaspoon cinnamon (optional)
  10. 3 cups old-fashioned oats
  11. 1 ½ cups chocolate chips

Instructions

  • Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

  • Cream butter and sugars: In a bowl, beat the butter, brown sugar, and granulated sugar together until creamy.

  • Add eggs and vanilla: Mix in the eggs and vanilla extract until smooth.

  • Combine dry ingredients: In another bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).

  • Add dry ingredients to wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until combined.

  • Fold in oats and chocolate chips: Fold in the oats and chocolate chips until evenly distributed in the dough.

  • Shape cookies and bake: Scoop dough onto the prepared baking sheet and bake for 10-12 minutes until the cookies are golden around the edges.

 

  • Cool and enjoy: Let the cookies cool slightly before enjoying chewy, chocolatey oatmeal cookies.

Notes

  • Optional Cinnamon: Adding cinnamon is optional but enhances the flavor of the oats and chocolate.
  • Storage: Store cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months.

 

  • Baking Tip: For thicker cookies, refrigerate the dough for about 30 minutes before baking.

Nutrition

Find it online: https://grandmarecipesflash.com/orange-cranberry-ricotta-cookies-3/