I noticed recently that I have not yet posted a cookie recipe. This was a rather shocking realization, considering cookies are my favorite thing to make. I’ve mentioned my belief in “cookie therapy” before, but I don’t think I’ve shared my intention to open a cookie shop some day (yes, I already have a name for it). Since becoming aware of this situation, I have been thinking of cookies constantly. Even conversations with friends have shifted to the subject of cookies. I thank one of my friends for giving me the idea for these POCCC Cookies (pronounced “pock”). With pecans, oats, cranberries, and chocolate chips, they are quite tasty little treats!
Makes 42 cookies
- 1 1/2 cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup (2 sticks) Unsalted Butter, softened
- 3/4 cup Brown Sugar, packed
- 3/4 cup Granulated Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 2 1/2 cups Rolled Oats
- 1 1/2 cups Dried Cranberries
- 8 oz Dark Chocolate Chips
- 1/2 cup Pecans, coarsely chopped
Preheat oven to 375F. Whisk together flour, baking soda, and salt in a medium bowl, then set aside. In a large bowl, beat butter and sugars together with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In two sections, add the flour mixture and beat until just combined. Stir in oats, cranberries, pecans, and chocolate chips, and stir until evenly distributed.
Using un-greased baking sheets, place tablespoon sized mounds of dough about 1 1/2 inches apart. Bake until cookies golden brown and soft to the touch, about 10 minutes. Cool 5 minutes on baking sheets, then transfer to wire racks.
I’m going to a game night this evening, and am looking forward to taking these to share! I’ve already sampled a few. They are soft in the center and crisp around the edges. The dark chocolate and cranberries are so good together. The pecans are subtle. They blend in well with the oats. I’ll be making these again!
Have a great weekend!