Chocolate Chunk Cranberry Cookies | The Nosher

Ingredients

• ¾ cup vegetable oil
• 1 cup brown sugar, lightly packed
• ½ cup sugar
• 2 eggs
• 1 tsp pure vanilla extract
• 1 ¾ cups flour (or gluten-free flour with xanthan gum)
• 1 tsp baking soda
• pinch kosher salt
• 1 ½ cups chocolate chunks (or chocolate chips)
• 1 cup dried cranberries

Instructions

1. In the bowl of an electric mixer fitted with the paddle attachment, beat oil, sugars, eggs, and vanilla on medium speed until light.
2. Add flour, baking soda, and salt. Mix on low speed, just until blended, 30-60 seconds.
3. Add chocolate chunks and cranberries; mix just until combined.
4. Cover and refrigerate for 45 minutes, until chilled. (The dough will keep in the refrigerator for up to 2 days.)
5. Preheat oven to 350°F. Line two baking sheets with parchment paper.
6. Using a large cookie scoop, drop mounds of dough the size of golf balls 2 inches apart onto prepared baking sheets.
7. Bake for 12-14 minutes, until golden. Let cool on baking sheet. Store at room temperature in an airtight container.