Oatmeal, Cranberry and Chocolate Chunk Cookies
Ingredients
- 1 cup all purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 stick unsalted butter at room temperature
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 large egg at room temperature
- 1/2 teaspoon pure vanilla extract
- 2 cups old fashioned oats
- 1 cup dried cranberries
- 1 4 oz 60 percent cacoa bittersweet chocolate bar Chiradelli recommended, chopped into 1/4 in chunks
Instructions
- 1. Put an oven rack in the center of the oven. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Set aside.
- 2. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the vanilla and beat until smooth. With the machine run-in, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). using a 4 ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2 inch diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes, before serving.
