I had mentioned on another thread I would be giving these a try yesterday since I never got around to making them before Christmas.
They were/are pretty tasty - a little thinner and crispier than I usually prefer in a cookie, but I've managed to eat two for dessert last night and two for breasfast this morning, so I'm obviously not having a problem with them!
The cinnamon gave them a wonderful aroma while baking and it tastes like just the right amount in the cookie. Since I prefer white chocolate, I may be inclined to use more white chocolate chips next time and less of the semi-sweet and milk chocolate chips (and they could probably be just fine with somewhat fewer chips overall). I also drizzled white chocolate on top (surprise! rather than the semi-sweet option), and this really makes the cookie for me (both in taste and appearance). These look very pretty with the chunks of cranberry and the white chocoloate drizzles - very festive.
I'll test these with my girlfriends when they come for lunch later today.
All in all, I prefer the white chocolate chip oatmeal cookie valchemist posted some months back, but these are a nice holiday variation.
TRIPLE-CHOCOLATE CRANBERRY OATMEAL COOKIES
Bon Appetit, December 2004
Makes about 30.
Chunks of fresh cranberries and dark, milk, and white chocolate chips dress up oatmeal cookies for the holidays.
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup coarsely chopped fresh or frozen cranberries
2 ounces milk chocolate or white chocolate, chopped (for drizzling)
Position rack in center of oven and preheat to 350. Line two large rimmed baking sheets with parchment paper.
Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.
Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.
Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until chocolate sets, about 1 hour.
(Can be made 2 days ahead. Store in airtight container at room temperature.)