Shelly's Recipe

DRIED CRANBERRY AND CHOCOLATE COOKIES

Category: Cookies

2 1/2 sticks (1 1/4 cup) unsalted butter, room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup quick cooking or old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups chocolate chips (semi-sweet or white chocolate)
1 1/2 cup dried cranberries
Preheat oven to 325 degrees. Line a cookie sheet with parchment paper.

Place butter and sugars in the bowl of a standing mixer fitted with a paddle; beat until smooth and creamy. Add egg, egg yolk and vanilla, 1 at a time, beating well between additions. Scrape down the sides of the bowl. Place flour, oats, baking powder, baking soda and salt in a separate bowl; mix well. Add to butter mixture; beat until everything is well incorporated. Scrape down the sides of the bowl. Add chocolate chips and cranberries, beat again.

Drop dough by heaping teaspoons about 2 inches apart on the cookie sheet. Bake until the cookies begin to brown at the edges, 12 to 15 minutes. Cool on cookie sheet. Transfer to wire rack; repeat with remaining dough.

Makes 3 to 4 dozen.