Extra Dark Chocolate Oatmeal Cookies

Recipe by Lexi Castagna
Yield: 3 to 4 dozen cookies

Extra Dark Chocolate Oatmeal Cookies

8 oz. butter, room temperature
6 oz. brown sugar
7 oz. sugar
2 eggs, room temperature
2 T whole milk
1 T vanilla extract
13 oz. all-purpose flour
1/8 tsp salt
1 tsp baking powder
1/2 T  baking soda
1/2 T cinnamon
5 oz. dried cranberries, see Recipe Note
2 oz. raw pistachios, chopped
6 oz. TCHO 81% Extra Dark Chocolate, chopped 
10 oz. rolled oats


  1. Preheat oven to 325oF and line a baking sheet with parchment paper.
  2. With a mixer, cream together butter, brown sugar, and sugar until smooth.  Scrape sides and bottom of bowl to ensure even mixing.
  3. Mix in milk, vanilla, and eggs one at a time until just incorporated.
  4. In a separate bowl, sift together flour, salt, baking powder, baking soda and cinnamon.  Add to batter and mix until just combined.
  5. Add cranberries, pistachios, chocolate, and oats.  Mix until just combined.
  6. Portion using a 1 oz. scoop (or about 2 T drop) onto prepared baking sheet.
  7. Bake for about 12 minutes until golden brown around the edges.
  8. Cool and dig in!

Recipe Note:  If your dried cranberries are kind of dry and/or too firm, we recommend re-hydrating them.  Put the cranberries into a saucepan and just cover with the liquid of your choice (cranberry juice, water, orange juice, white wine, etc.).  Place over medium-high heat and let simmer for a few minutes.  Strain and cool before adding to batter.