Oatmeal Cookies With Chocolate & Cranberries

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 2/3 cup butter, softened
• 1 cup light brown sugar, packed
• 1 large egg
• 1 tablespoon vanilla
• 1 1/2 cups rolled oats, large flake
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup chocolate, chopped
• 3/4 cup dried cranberries or 3/4 cup dried cherries or 3/4 cup raisins

Recipe

• 1 1. line 2 large rimless baking sheets with parchment paper or silicone mats, or grease; set aside.
• 2 2. in a large bowl, beat butter with brown sugar until fluffy; beat in the egg and vanilla. in a separate bowl, whisk together the oats, flour, baking powder, baking soda and salt; stir into the butter mixture in 2 additions until blended. stir in the chocolate and cranberries.
• 3 3. cover and refrigerate for 30 minutes. scoop by tablespoons (15 ml) into mounds, set 2-inches (5 cm) apart on prepared baking sheets. roll each mound into a ball; with a fork, press down to about 1/2-inch (1.25 cm) thickness.
• 4 4. bake in bottom and top thirds of 350°f (180°c) oven until cookies are golden brown underneath and edges are crisp, about 12 to 15 minutes. switch and rotate the baking sheets halfway through the baking to ensure even cooking.
• 5 5. let cookies rest on the baking sheets to firm up, about 3 minutes, before transferring to racks to cool. (make-ahead: store at room temperature in an airtight container for up to a week. freeze for longer storage - up to 1 month if nobody in the house knows about them.