Cookies for the #1, Cookie Monster!
CRANBERRY-CHOCOLATE CHUNK COOKIES
2 cups quick-cooking oats (divided)
1 cup packed light brown sugar
1 cup unsalted butter (softened)
1 teaspoon vanilla extract
3 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon Kosher salt
1 cup dark or semisweet chocolate chunks
1 cup dried cranberries
In a food processor, pulse 1 1/2 cups of the oats until they’re the consistency of bread crumbs. Mix in the unprocessed oats and set aside.
In a stand mixer with a paddle attachment or a large bowl with an electric mixer, cream the brown sugar and butter together, then add the vanilla, then the eggs, one at a time, and beat until thoroughly mixed. In a separate bowl, combine the oats, flour, baking soda, and salt, then gradually add that mixture to the creamed butter and sugar. Stir in the chocolate chunks and cranberries. Cover the dough and refrigerate for 45 minutes – 2 hours; longer is fine.
Preheat the oven to 350º F. Line two baking sheets with silicone baking mats or parchment paper.
Drop 2 heaping tablespoonfuls of the dough onto the baking sheets, about 2 inches apart, to make 3-inch cookies once baked. Bake, rotating the pans after 5 minutes, for 10 to 12 minutes. Cool on a wire rack and wait patiently nearby with a glass of milk.
Tip: Get creative! Substitute your favorite dried fruits or nuts into the dough to add your own personal flair!