The boys were asking for cookies, so cookies it was. What can I say – bend my arm! They wanted oatmeal chocolate chip and I thought it might be good to toss in something else for fun, too… I had some dried cranberries in the house and… Yum! Sweet chocolatey goodness with the tart tang of cranberries. Sweet and tangy and chewy. The perfect thing to have with a glass of cold milk.
Chocolate Chunk Oatmeal Cookies
1¼ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups old-fashioned rolled oats
1 cup dried cranberries
4 ounces bittersweet chocolate, chopped fine
12 tablespoons unsalted butter, softened
1½ cups packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Line 2 large baking sheets with parchment paper. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. In a small bowl, stir the oats, pecans, cherries, and chocolate together.
In a large bowl, beat the butter and sugar together, with an electric mixer on a medium speed until light and fluffy, 3 to 6 minutes. Beat in the egg and vanilla until incorporated, about 30 seconds, scraping down the bowl and beaters as needed.
Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Gradually mix in the oat-chocolate mixture until incorporated.
Working with ¼ cup of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 ½ inches apart. Flatten the cookies to a 1-inch thickness with your palm.
Bake the cookies until the edges are set and beginning to brown but the centres are still soft and puffy, 20 to 25 minutes, switching and rotating the baking sheets halfway through baking (the cookies will look raw between the cracks and seem undone).
Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.