I used to think that I hated Oatmeal cookies, but then one day I realized that it wasn’t the oatmeal I hated – it was the raisins. I mean really, is there anything more disappointing than biting into what you think is a chocolate chip cookie, only to get a chewy, gross raisin? That said, this recipe gets rid of all those less than stellar parts and replaces them with yummy, tart cranberries and bittersweet chocolate for the perfect oatmeal cookie.

Ingredients

1 1/4 cups unsalted butter, softened but still cool
3/4 cups firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups
8 ounces bittersweet chocolate chips
1 cup dried cranberries (or dried, chopped cherries)

Directions
1. Place oven racks at top and bottom thirds of oven; preheat oven to 375 degrees. Line two baking sheets with parchment paper.

2 In a medium bowl, sift together the flour, baking soda, and salt. Set aside.

3 In the bowl of a stand mixer with paddle attachment, or a large mixing bowl, cream together the butter and sugar on medium speed (about 1 minute). Add the egg and mix until incorporated.

4 Added the flour mixture to the bowl in two batches, stirring slowly until just combined.

5. Finally, add the oats, fruit, and chocolate, but be careful not to over-mix. You can also add some walnuts at this point, if you’re into that kind of thing.

6. Spoon the dough evenly on to the two baking sheets. Bake for 8-9 minutes for a more chewy cookie, or 10-11 minutes for crisp cookies. Let cool for five minutes before removing to wire rack. Enjoy!