Ingredients
The following ingredients have 4 Servings
- 1 cup Oats ((I use quick, but use what you have))
- 2 cups Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Kosher Salt
- 9 oz Butter, (unsalted)
- 1 cup Brown Sugar
- 1/2 cup White (Sugar)
- 2 large Eggs, (room temperature)
- 1 Tbsp Vanilla
- 1 1/2 cups Dark Chocolate Chips
- 1 1/2 cups Dried Cranberries
- 3/4 cup Chopped Pecans ((optional))
Instruction
- Heat oven to 325° F. Line 2 or 3 baking sheets with parchment paper.
- In a large bowl, stir together the dry ingredients. Set aside.
- In a stand mixer, cream together the Butter and sugars until well combined.
- Add 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.
- 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.
- Add the chocolate chips, cranberries, and pecans (if using). Mix on low speed to distribute them.
- Drop by spoonfuls onto the parchment lined baking sheets, a few inches apart. Don't press them down, leave them as they drop.
- Bake at 325° (F) for 13 to 15 minutes, or until the edges turn golden brown, and the tops just barely start to get some color.
- Cool the cookies on the baking sheets completely, and then transfer to an air-tight container to store them.
