Oatmeal Cranberry Dark Chocolate Chip Cookies

Discovering delicious designs in the kitchen is part of the excitement in culinary exploration. After several test versions, this Oatmeal Cranberry Dark Chocolate Chip Cookie became the latest confection perfection:  melting-in-the-mouth, caramel-toned, cinnamon-hinting, without an oatmeal overload. I ate one out of the oven. I ate another after it cooled. I ate another for breakfast. I ate another with coffee. I ate…and I ate. These chewy cookies disappeared particularly fast among friends, which is either a credit to the cookie or a mere measure of how hungry my friends can be. Enjoy!!

Ingredients

Prep Time: ~20min

Servings: 40 cookies 

1/2 Cup Butter

1/2 Cup Vegetable Oil

3/4 Cup Brown Sugar

1/4 Cup Sugar

1 Tsp Vanilla Extract

2 Eggs

1 1/4 Cup Flour

1 Tsp Baking Soda

1/2 Tsp Baking Powder

1 Tsp Cinnamon, ground
1/4 Tsp Ginger, ground

1/4 Tsp Salt

3 1/2 Cups Rolled Oats

2/3 Cup Dried Cranberries 

2/3 Cup Dark Chocolate Chips

Preheat oven to 350 degrees.

In a large mixing bowl cream the butter, oil, sugars, eggs, and vanilla. Mix in the flour, baking soda, powder, cinnamon, and salt until fully integrated. Fold in the rolled oats until thoroughly mixed with the wet dough. Fold in dried cranberries and chocolate chips. Scoop a heaping spoonful of dough and space about 1" apart on a non-greased cookie sheet. Bake at 350 degrees for 10-12 minutes until edges are lightly browned. Set aside to cool.