Cranberry Dark Chocolate Cookies with Pecans

Serves 2 in about 33 minutes. Oats goes in first, and cranberries finishes the pot.

Ingredients

• 1 cup oats
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 2 ¼ sticks unsalted butter, room temperature
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 ½ cups dark chocolate chips
• 1 ½ cups dried cranberries
• ¾ cup chopped pecans (optional)

Method

1. Warm oven to 325° F. Line 2 or 3 baking sheets with parchment paper.
2. In a large bowl, stir together the dry ingredients. keep it nearby.
3. In the bowl of a stand mixer, cream together the butter and sugars until well combined.
4. Stir in the eggs, one at a time, mixing on low speed. Then add the vanilla and mix on medium speed, stopping to scrape the bowl once or twice.
5. With the mixer on low speed, add the dry ingredients, one large spoonful at a time, until incorporated. Stop and scrape the bowl a couple of times.
6. Tip in the chocolate chips, cranberries, and pecans (if using). Stir on low speed to distribute them.
7. Drop by spoonfuls onto the parchment lined baking sheets, a few inches apart. Don't press them down, leave them as they drop.
8. Cook at 325° (F) for 10 to 14 minutes, or until the edges turn golden brown, and the tops just barely start to get some color. The size of scoop you use will alter the cook time, so just keep an eye on them!
9. Cool the cookies on the baking sheets completely, and then transfer to an air-tight container to store them.

More dessert ideas are in the dessert collection.