1cup(2 sticks) salted butter (I like the flavor of the salted butter, but unsalted works just as well), room temperature
3/4cupgolden brown sugar
1 1/2cupsrolled oats
1cupsemisweet chocolate chips
Preheat the oven to 375 degrees F. Prepare three baking trays with parchment paper or a silicone baking mat.
Sift together the flour and baking soda in a large bowl and set aside.
In the bowl of an electric mixer with the paddle attachment, mix the butter on medium speed until the butter is creamy and smooth. Scrape down the sides of the bowl occasionally. Add the brown sugar and blend well, until the mixture is fluffy. Stir in the egg and vanilla extract, then blend well.
With the mixer on low speed, add the flour and baking soda gradually, and mix until just incorporated. Stir in the oats, cranberries and chocolate chips, and mix until it is just combined.
Using a cookie scoop, small ice cream scoop, or two tablespoons, drop the cookie dough onto the baking sheet about 2 inches apart. Chill the dough for about 15 minutes in the refrigerator.
Bake the cookies in batches for about 12-15 minutes, or until the cookies are golden brown. Remove from the oven and let it sit on the baking tray for about 2 minutes before carefully transferring to a wire rack to cool. (See notes below)
Enjoy the cookies warm, and save any extra cookies by cooling completely and storing in an airtight container.
Adapted from Torie's Chocolate-Chunk Toffee Cookies, The Martha Stewart Living Cookbook (Martha Stewart Living Omnimedia, 2000).Chocolate Chip Cranberry Oat Cookies Tips
Can I make the cookie dough ahead of time? Yes! The cooking dough can be scooped and chilled in the refrigerator for 15 minutes, then transferred to an airtight container and chilled up to a week in the refrigerator. You can also freeze the cookie dough. Bake from frozen, adding a touch more baking time, if necessary.
Let the cookies rest on the baking sheet before transferring them to a tray to cool completely. The cookies will come out of the oven looking thin on the edges and a little puffy in the middle, and very, very soft. Giving them a little time to rest on the cookie sheet allows the cookies to settle and flatten, cook a little more from the ambient heat of the tray, and firm up so that you can easily transfer them to a cooling tray. Otherwise, they may fall apart if you transfer them when they're too hot.
I don't have dried cranberries. That's ok! Golden raisins, regular raisins, and currants all work nicely, too!
Try it with a touch of sea salt! A little sprinkling of sea salt as they cool makes it even more delicious!