These are just some serious goodness. And slightly easier to make, especially if you are pressed for time, than a standard drop cookie. The recipe comes together in one bowl (love that) and turns out a thin-style cookie bar that is perfect for either layering with ice cream into sandwich squares or topped with a scoop, or broken over ice cream...did I mention ice cream?
They are wonderful without ice cream, of course, but so incredible with. :)
Cinnamon ice cream makes a special, cool-weather-ish cookie sandwich. That said, if your favorite ice cream is say, strawberry, do that. Yum.
Notes: Butter is unsalted.
CRANBERRY & OAT CHOCOLATE CHIP SLAB COOKIE
Ingredients: 1/2 cup (1 stick) softened butter, 1/2 cup sugar, 1/2 cup packed brown sugar, 1 egg at room temperature, 1 tsp. vanilla extract, 1/2 tsp. sea salt, 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1 1/4 cups all purpose flour, 2/3 cup old fashioned oats, 1/2 cup dried cranberries-roughly chopped, 1 cup milk chocolate chips.
Makes about 15 bars.
1. Preheat oven to 350* and line a 9x13 baking sheet or dish with parchment paper.
2. In one large bowl, cream butter and sugars together until fluffy. Add egg and vanilla and continue mixing until creamy.
3. Mix in salt, baking powder and baking soda. Add in flour and oats, mix until just combined. Fold in cranberries and chocolate chips.
4. Press the dough into the baking sheet. I like to use a balled up piece of wax paper to start pushing it around, it doesn't stick too badly. Once I have the dough mostly placed, I tear a long piece, lay it over the dough, and smooth it evenly with my palm.
5. Bake cookie slab for 20-25 minutes, until edges are browned and center is set. Remove. Cool for 5 minutes, then slice into squares while still slightly warm.