Chunky Choco-Cranberry Heart Cookies

I couldn't resist buying the silicone heart mold at the Target dollar spot for $2.50. Or later, this ruffly heart mold by Wilton that I found at JoAnn's. Never mind that I don't have much time to bake, or blog, this year. Some things are just irresistible.



I used this oatmeal cookie recipe from Food Blogga as a base. Easy. Yummy! The cookies have a nice crusty outside and are soft and chewy inside.


Without wasting words, here is the recipe:

Chunky Choco-Cranberry Heart Cookies


1. Preheat the oven to 350 degrees F.

2. By hand, stir the dry ingredients together in a large bowl:

• 3 cups rolled oats
• 1 1/4cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon cinnamon

3. In another bowl, use a mixer to blend the butter and sugars together. Then add the eggs and vanilla and mix together.

• 1 cup unsalted butter
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract

4. Add the dry ingredients to the butter mixture and blend by hand. Then add the chunky bits. (Feel free to use your own variations.)

• 1/2 cup dried cranberries
• 1/2 cup chocolate chips
• 1/2 cup coconut
• 1/2 cup chopped pecans

5. Spray silicone molds with cooking spray. Fill each heart with about 1/4 cup of cookie dough. Press gently into the mold with a spoon. Place molds onto a cookie sheet.

6. Bake cookies for 18 minutes, or until golden on top. Let cool for about 5 minutes on a baking rack (to cool the bottoms) before removing from the mold.

7. Let cool. Then fill a small zip bag with about 1/2 cup semi-sweet chocolate chips. Microwave for about a minute or until the chocolate melts. Snip a corner of the bag, then drizzle on top of the cookies.

Makes about 3 dozen.