Oatmeal Cranberry and Chocolate Chunk Cookies

Over the holidays Kelly was in St.Sauveur and picked up a pound of delicious dried cranberries. They are scrumptious and much better than the ocean spray craisins you can buy at the grocery store. She kindly gave me 2 cups worth of them so I used about 1 cup of them to bake these cookies and I plan on using the rest to make orange cranberry scones later today so stay tuned for that recipe. This cookie recipe was courtesy of Giada De Laurentiis. It suggests using an ice cream scoop to measure out the cookies and that the recipe makes 12 however it made 17 with my ice cream scoop and the cookies are quite large.
Ingredients:

• 1 cup all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 stick unsalted butter, at room temperature
• 1/2 cup light brown sugar
• 1/2 cup sugar
• 1 large egg, at room temperature
• 1/2 teaspoon pure vanilla extract
• 2 cups old fashioned oats
• 1 cup dried cranberries
• 1 (4-ounce) 60 percent cacao bittersweet chocolate bar (recommended: Ghirardelli), chopped into 1/4-inch chunks
• Special equipment: a 4-ounce (1/2 cup) ice cream or cookie scoop

Directions

Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.

In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.