Your classic, soft & chewy oatmeal cookies, mixed with tangy dried cranberries and gooey pockets of chocolate chunks.
4 1/4 ounces (1 1/3 cups) rolled oats
4 1/4 ounces (1 cup, spoon and level) all-purpose flour
2 1/8 ounces (1/2 cup, spoon and level) whole wheat flour
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon baking soda
4 ounces (1/2 cup or 1 stick) butter, softened*
2 ounces cream cheese, softened
3 3/4 ounces (1/2 cup, packed) brown sugar
3 1/2 ounces (1/2 cup) granulated sugar
1 whole egg plus 1 egg yolk
2 teaspoons vanilla extract
9 ounces dark chocolate, chopped, plus extra for tops**
6 3/8 ounces (1 1/2 cups) dried cranberries
Preheat oven to 350ºF and line two baking sheets with parchment paper or silpats.
In a large bowl, whisk together the oats, all-purpose flour, whole wheat flour, cornstarch, salt, and baking soda.
In the bowl of a stand mixer fitted with the paddle attachment, or using a bowl and handheld electric mixer, cream together the butter, cream cheese, brown sugar, and granulated sugar until smooth, creamy, and fluffy. Wiping down the bowl and beater as needed, beat in the eggs, one at a time, until smoothly incorporated. Beat in the vanilla extract.
Add the dry ingredients to the wet and fold in by hand just until evenly incorporated. Fold in the chocolate and dried cranberries until dispersed.***
Scoop dough by 2 1/4 ounce (or about 1/4 cup) portions, and transfer to cookie sheets. Press a few extra pieces of chopped chocolate into the top of each cookie if desired.
Bake cookies in preheated oven for 12-15 minutes, just until tops no longer look wet, flipping and rotating trays halfway through. Cool on cookie sheets for about 10 minutes, and then transfer to a wire rack to cool completely.
Store in an airtight container at room temperature or in the refrigerator.
*Both salted and unsalted butter will work fine
**You can also use a mixture of different types of chocolate to add a little extra layer of flavor!
***At this point, if you don’t want to bake the cookies immediately, you can transfer the dough to an airtight container and refrigerate it. Proceed to the next step once you’re ready to bake the cookies.