30 cookies
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 tablespoons unsalted butter, room temperature
1/2 cup sugar
1/2 cup packed golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old fashioned oats
1/4-1/2 cup semi-sweet chocolate chips
1/4-1/2 cup milk chocolate chips
1/4-1/2 cup white chocolate chips
1/4-1/2 cup coarsely chopped fresh cranberries or frozen cranberries or dried cranberries
(can also use dried cherries)
2 ounces milk chocolate or white chocolate, chopped (for drizzling)
Position rack in center of oven and preheat to 350�F
Line 2 large rimmed baking sheets with parchment paper.
Whisk flour, baking soda, cinnamon, and salt
in medium bowl to blend.
Using electric mixer, beat butter and both sugars in large bowl until smooth.
Beat in egg and vanilla. Add flour mixture and oatsand stir until blended.
Stir in all chocolate chips and cranberries.
Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart.
Bake cookies, 1 sheet at a time, until edges are light brown, about 12-16 minutes(depending on how soft or crispy you want them).
Cool on sheets 5 minutes. Transfer to rack; cool completely.
(If drizzling: Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in
zigzag pattern. Let stand until milk chocolate sets, about 1 hour. ).