HERITAGE™ Chocolate Cookies

Recipes Modern & Historic

Chocolate Chunk Cranberry & Walnut Cookies

Serving Size: 3 Dozen Cookies


1 ¼ cups (300 ml) all-purpose flour
¾ teaspoon (3 ml) baking powder
½ teaspoon (2 ml) cinnamon, ground
¼ tsp (1 ml) cardamom, ground
½ teaspoon (2 ml) baking soda
½ teaspoon (2 ml) salt
1 ½ cups (375 ml) old-fashioned rolled oats
1 cup (250 ml) walnuts, toasted lightly and chopped
1 cup (250 ml) dried cranberries, roughly chopped
1 cup (250 ml) HERITAGE™ Chocolate Block, roughly chopped
12 tablespoons/1 ½ sticks (180 ml) unsalted butter, room temperature
1 ¾ cup (425 ml) packed dark brown sugar (not light brown or white)
1 large egg
1 tablespoon (15 ml) vegetable oil, preferably canola
1 teaspoon (5 ml) vanilla


Preheat oven to 350°F (175°C). Place racks in middle and upper positions. Line two cookie sheets with parchment paper. If using non-stick cookie sheets, leave unlined. Sift flour, baking powder, cinnamon, cardamom, baking soda and salt into a medium bowl. In a small bowl place oats, walnuts, cranberries and HERITAGE™ Chocolate. In a large bowl beat butter and sugar until smooth, about 2 minutes. Scrape down sides of bowl with a rubber spatula.

Add oil, egg and vanilla and combine. Add flour mixture with mixer set to low. Do not over mix. Add nuts, fruit and chocolate and mix until just combined. Use rubber spatula to ensure even distribution. Scoop out two tablespoons (30 ml) of cookie dough and place on cookie sheet 1-1/2 inches (3 cm) apart.

Place cookie sheets in oven and bake for 10 minutes. Pull out pans and rotate top to bottom and front to back. Bake 6 to 8 minutes longer. Cookies should be lightly browned on edges. Cool cookies on cookie sheets for 5 minutes and then transfer to cooling rack. Cool to room temperature and enjoy. Cookies can be stored for up to two days. Store cookies in an airtight container to retain freshness.