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Big Fat Dark Chocolate Cranberry Oatmeal Cookies
By Sally McKenney · sallysbakingaddiction.com
Makes 16–18 cookies
| prepPreheat oven to 375°F / 190°C | ||||||||
| prepLine baking sheets with parchment paper or silicone mats | ||||||||
| 2 cups / 170 g old-fashioned whole rolled oats | Whisk together dry ingredients | Fold in dry mix & mix-ins | Chill 1 hr (up to 4 days) | Scoop & arrange on sheets | Bake 375°F / 190°C, 5 min | Reduce to 350°F / 175°C, bake 10 min | Cool on sheet 10–20 min, then transfer to rack | |
| 1 1/2 cups / 188 g all-purpose flour (spooned & leveled) | ||||||||
| 1 cup / 118 g cake flour (spooned & leveled) | ||||||||
| 1 tsp cornstarch | ||||||||
| 3/4 tsp baking powder | ||||||||
| 1/2 tsp baking soda | ||||||||
| 1/2 tsp ground cinnamon | ||||||||
| 1/2 tsp salt | ||||||||
| 1 cup / 226 g unsalted butter, softened to room temperature | Cream butter & sugars, 3 min | Beat in eggs, molasses & vanilla | ||||||
| 1 cup / 200 g packed light or dark brown sugar | ||||||||
| 1/2 cup / 100 g granulated sugar | ||||||||
| 2 large eggs, at room temperature | ||||||||
| 1 Tbsp / 21 g unsulphured or dark molasses | ||||||||
| 1 tsp pure vanilla extract | ||||||||
| 6 oz / 170 g chopped bittersweet or dark chocolate | ||||||||
| 1 cup / 150 g dried cranberries | ||||||||
| 3/4 cup / 90 g chopped walnuts | ||||||||
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