I got this recipe from the McCormick site years ago and thank goodness - it's no longer there!
Having tweaked it over the years, I now consider these my version of holiday biscotti. In other words - this is the ideal cookie to have in the morning with coffee to power you up for a day of holiday shopping. Between the chewy oats and sweet cinnamon followed by a punch in the taste buds from the dark chocolate, even I feel up to fighting the tourists crawling all over the city. (Although if I have to go back to Soho again on a Saturday - I might rip off someone's fanny pack and throw it into oncoming traffic.) Lord give me strength...
Chunky Cinnamon Oatmeal Cookies with Dried Cranberries and Dark Chocolate
1 3/4 cups flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, room temp
1 stick salted butter, room temp
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
2 cups quick cooking oats
1 1/2 cups dried cranberries
1 1/2 cups dark chocolate chunks (cut up good quality bar or chocolate buttons)
Preheat oven to 350. Mix flour, cinnamon, baking soda and salt in a medium bowl. Beat butter and sugars in a large bowl with an electric mixer on medium speed until light and fluffy. Add eggs and vanilla - beat well. Add flour mixture in 3 parts, mixing until just blended after each addition. Using a spatula, stir in oats, dried cranberries and dark chocolate.
Using an ice cream scoop, drop into evenly scooped rounds onto an ungreased cookie sheet, spacing well apart.
Bake 11-15 minutes JUST until light golden brown (these will stay lighter than other cookies so don't be alarmed). Let cool on baking sheet 1 minute before transferring to a wire rack to cool.
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