Crisp Chocolate Chip Cookies

When it comes to cookies, we take it like the cookie monster and can never ever resist. These Crisp Chocolate Chip Cookies truly are crumbles to die for.

I adapted the recipe from the Brown Eyed Baker, cut down on sugar, added some oats, cranberrys and ignored all the shaping instructions. They are still addictive…

1,5 cups all-purpose flour
½ cup oats
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ground coffee beans
180 g butter, melted and cooled down a bit
1 cup packed brown sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract or sugar
1 cups semisweet chocolate chips
½ cup dried cranberries or raisins

Heat the oven to 325 degrees/165 degrees celsius. Line two baking sheets with parchment paper.

Combine the flour, baking soda, and saltin a bowl, set aside.

In another bowl cream together the butter and sugar until completely combined. Beat in the egg, egg yolk, and vanilla until well incorporated. With the mixer on low speed, gradually add the dry ingredients, and beat only until just combined. Stir in the chocolate chips and cranberries.

Bake the cookies until they are light brown and the edges begin to become just crisp. Depending on your oven, this takes about15 minutes. Rotate thesheets halfway through the baking time. Allow the cookies to cool down on the baking sheet before removing but promise to eat at least 2 cookies while they are still moist and warm! 🙂

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