Cranberry Chocolate Chip Oatmeal Cookies

The equivalent of baking soda isn’t quite the same. I’m not really sure if the “levure chimique” is closer to baking soda or baking powder, but I usually have to add at least 1.5 times the amount of levure chimique vs. baking soda.

Even the flour is different. Type 55 flour is standard in France for crêpes and most French baking recipes. However, type 45 flour has more protein and is more similar to American all-purpose flour. Although it’s similar, for whatever reason the density is not the same. I always have to add about 1/4 cup extra per cup of flour.

There’s no such thing as completely unsalted butter. So, I omit the salt if the recipe calls for unsalted butter and salt.

And alas, 1/4 of the baking aisle here is not dedicated to chocolate chips. In fact, many grocery stores don’t have any chocolate chips. But we’re in Europe, so it’s not like chocolate is hard to find. I just buy chocolate bars and cut them into small pieces. Yum.

Although cranberries are imported from the US, dried cranberries can usually be found in our grocery store.

One of my favorite recipes over the years has been cranberry chocolate chip oatmeal cookies. I started with a basic oatmeal cookie recipe and added chocolate chips and dried cranberries instead of raisins. WAY better.

If you like thin, flat cookies, then bake them when the dough is room temperature. If you prefer thicker cookies, roll the dough into cookie-size balls and refrigerate the dough balls. Pull them out of the oven when you’re ready to bake them. When cooking for two, I prefer to just bake one sheet at a time and let them last us a few days. The dough can also be frozen for later use.

Below is the recipe in “American.” If you’re also living in France, add an extra 1/3 cup of flour and 1.5 teaspoons of levure chemique.