These oversized oatmeal cookies are full of chocolate covered cranberries. If you can't find those, substitute chocolate covered raisins.
- 1 3/4 cups old fashioned oats
- 3/4 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1/2 cup light brown sugar
- Scant 1/4 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup chocolate covered cranberries
Adjust oven rack to middle position and preheat oven to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together oats, flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, brown sugar, and sugar until fluffy, about 3 minutes. Add egg and vanilla and beat to combine. Add dry ingredients and beat until just combined. Stir in cranberries. If dough is loose, cover in plastic wrap and refrigerate for 20 minutes.
Drop dough by about 3 tablespoon balls (about size of apricots) onto prepared baking sheet. Bake until golden, switching pans from front to back once during baking, about 18 minutes. Let cool for five minutes then transfer to a wire rack to finish cooling.
Stand mixer, baking sheets, parchment paper