Cookies with Dark Chocolate Balsamic Vinegar


Makes 36 cookies


1/3 cup all-purpose flour

1/3 cup whole-wheat flour

1-1/2 cups old-fashioned rolled oats

1 tsp baking soda

1/2 tsp sea salt

6 Tbsp unsalted butter

3/4 cup packed light brown sugar

1 cup dried cranberries

1 TbspFlying Olive's Chocolate Balsamic Vinegar

1 large egg, lightly beaten

3 ounces bittersweet chocolate, coarsely chopped

Cooking spray


Preheat oven to 350°. Cover two baking sheets with parchment paper.

Spoon flours into dry measuring cups; level with a knife. Combine flours and oats, soda, and salt in a large bowl; stir with a whisk. Melt butter in a small saucepan over low heat.  Remove from heat; add brown sugar, stirring until smooth.  Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended.

Add cranberries, chocolate balsamic, and egg; beat until combined.  Fold in chocolate.  Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray.  Bake at 350° for about 12 minutes, or until golden brown.  Cool on baking sheets 3 minutes or until almost firm.  Remove cookies to wire racks to cool.  Store in a tin.