Ingredients Jump to Instructions ↓

  1. 1 cup all purpose flour

  2. 1/2 teaspoon baking soda

  3. 1/2 teaspoon cinnamon

  4. 1/4 teaspoon salt

  5. 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature

  6. 1/2 cup sugar

  7. 1/2 cup (packed) golden brown sugar

  8. 1 large egg

  9. 1 teaspoon vanilla extract

  10. 1 cup old-fashioned oats

  11. 1/2 cup semisweet chocolate chips

  12. 1/2 cup milk chocolate chips

  13. 1/2 cup white chocolate chips

  14. 1/2 cup coarsely chopped fresh or frozen cranberries

  15. 2 ounces milk chocolate or white chocolate, chopped (for drizzling)

Instructions Jump to Ingredients ↑

  1. Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.

  2. Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.

  3. Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. (Can be made 2 days ahead. Store in airtight container at room temperature.)


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