The combination of cinnamon, cranberries and chocolate chips make this cookie so ridiculously good. And they seem almost healthy enough to eat for breakfast with the whole wheat pastry flour and rolled oats.
cranberry oatmeal chocolate chip cookies
1 1/2 cups whole wheat pastry flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, room temperature
1 cup packed brown sugar
1/3 cup maple syrup
1 large egg
2 teaspoons vanilla extract
3 cups old-fashioned rolled oats
1 cup dark chocolate chip
1/2 cup dried cranberries
Preheat oven to 325 degrees F. Line two baking sheets with parchment paper or a silpat.
In a medium bowl, whisk together flour, cinnamon, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on a medium speed until light and fluffy, about 3 to 4 minutes. Add the maple syrup and mix to combine. Add egg and vanilla. Beat until well combined, about one minute, scraping down sides of bowl as needed.
With the mixer on low speed, add the flour mixture in two batches, until just combined. Add oats, cranberry and chocolate chips. Mix until combined.
Scoop about two tablespoons onto baking sheet, about 2 inches apart. Bake, rotating sheets halfway through, until golden brown. About 15 to 20 minutes.
Let cookies cool on sheets for a couple minutes, then transfer to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to four days.
