1 1/2 cup fresh cranberries
3/4 cup dark brown sugar
3/4 cup flour
1/2 cup old fashioned rolled oats
1/4 cup semisweet mini chips
4 tablespoons butter, at room temperature
1/4 teaspoon salt
1 teaspoon vanilla paste
1 teaspoon baking powder
1/4 teaspoon ground ginger
Preheat oven to 350. Line 2 cookie sheets with parchment paper*. In a large bowl, cream together the butter, vanilla and sugar. Add the egg, beat until fluffy. Add the flour, baking powder, salt, ginger, and oatmeal. Mix until well combined. Fold in cranberries** and chips. Place 1 tablespoon sized blobs of dough on the cookie sheet (about 1/2 inch apart) and bake for 12-14 minutes or until they look “set” and the bottoms are just brown. Carefully, remove to a wire rack to cool completely.
Yield: about 2 dozen cookies
*I’ve gotten some questions regarding parchment paper. To answer: yes, it is worth it. Repeat after me: “no clean up”.
**The cranberries might pop as you mix them in and make a scary sound. That’s okay, it doesn’t matter if they are whole anyway.
***Hershey’s semisweet mini chips, which like it seems with all mini chips, are notoriously hard to find. If you’re local, Mars is a stronghold. Beyond that I buy them at Chocolate World. Guittard makes mini chips too or so I hear, but they aren’t available locally. You can substitute regular sized chips, but the mini ones are great, a tiny burst of chocolate in every bite, without being overpowering.