recipe: chocolate + cranberry + oatmeal cookie bites
I stress bake. I also may be a boredom baker??? I honestly don’t know, but here’s what happened: I baked these little guys last Friday after waking up to killer stomach pain that kept me home from work. It was going on 4pm, I was feeling better, and I just couldn’t lay in bed any longer. Eating them was completely out of the question, but I just wanted something to doooooooo, you know?
So, however weird that seems, it happened nevertheless. And since this recipe is so easy, and I just have to share!
This recipe starts out like the classic recipe found on the lid of Quaker’s oatmeal. I then take it a few steps further + make some small changes (aka, no raisins!).
chocolate + cranberry + oatmeal cookie bites (print recipe)
(makes roughly 75 bites!)
What You’ll Need:
1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
3/4 cup dried cranberries
3/4 cup milk chocolate chips
mini muffin pan
Follow the instructions on the oatmeal lid with a few exceptions on my part!
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats, dried cranberries and chocolate chips; mix well.
This is the part of the recipe where I started questioning WHY I was baking. This dough is tough man! The stirring in of the oats, dried cranberries and chocolate chips were really making me tired.
Now, grease up your mini muffin pan so that the bites will pop out after baking. Next, take a small spoon and fill your mini muffin pan. Try not to overfill, and don’t press these guys flat! I did this the first round, and the cookies were incredibly hard to pry from the pan.
Bake 15-20 minutes (depending on your oven temp), or until the cookies are lightly brown in color. Let cool for one minute before removing to cookie rack for cooling.
I love the muffin-yet-a-cookie look these little bites take on once baked. They are so easy to eat, you almost have to be careful that you don’t eat too many!
So tell me, have you ever played with the classic oatmeal/raisin cookie recipe? If so, I’d love to hear what changes you made/make!
