chock full of…

loaded oatmeal cookies

We were lucky enough to travel to our favorite city in the world for two weddings this year. Charlottesville is where Derek and I met (at school) and also where we got married two years ago. So it’s extra special for us to celebrate our friends’ weddings there as well.

cookie ingredients

This spring, our friends Jamie and Leslie got married at the beautiful Clifton Inn. A group of us stayed at the Clifton in three rustic little cabins. The food and other amenities at Clifton were great– we ate brunch at the resort and also had afternoon tea. And of course the food at the wedding was delicious! But the best thing I ate all weekend wasn’t actually consumed at the Inn.

it's a blur batter up

Upon check-out, we were each given a little box of cookies for the road. Let me tell you, these cookies were amazingly good! Derek and I tried to figure out what was in these cookies and came to the conclusion that they were oatmeal with chocolate and cranberries. There were also some sort of nuts, either walnuts or pecans. This is my attempt at recreating the Clifton Inn cookies. They were a close approximation and delicious in their own right. Happy baking!

cookie scooped

loaded oatmeal cookies
printer-friendly recipe
adapted from Ina Garten
makes: 30-35 cookies

1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup brown sugar, lightly packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 cup dried cranberries
1 cup semi-sweet chocolate chips
1 cup pecans, chopped

Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla. Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, cranberries, chocolate chips and chopped pecans and mix just until combined. Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

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2 Responses to chock full of…

  1. bunnimari says:

    I make almost those exact cookies, except instead of chocolate chips, I use 4 Hershey chocolate bars cut into small bits, and 4 crushed Heath bars. I got the recipe from one of Anthony’s past girlfriends who lived with us for a while. I’m sure Jessica remembers Kirty. We call them Kirty cookies! They are definitely family favorites!

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