Dried Cranberry and Chocolate Cookies

You guys are gonna think I'm an un-organized forgetful mess (which I occasionally am!), but I'm going to point it out and share this anyway so you have the correct info. I posted last week about some cookies I made and gave you the recipe (click here for that post)...which is all good except that isn't the recipe I made! That's what I get for waiting too long to post something I've made - I had different recipes on my desk for these cookies but I shared one that wasn't the one I actually made. I just now realized my mistake because I'm cleaning up my messy desk and came across the recipe torn out of a magazine and covered with cookie dough - that's when I realized I gave you the wrong one (you'd think I would have remembered not making that other recipe!). Good grief - I cannot say for sure if last weeks recipe is any good!! Here is the version I DID make, and they are good - if you made them with the other recipe and they didn't turn out I'M SORRY!!!

Ingredients:

• 2 cups all purpose flour
• 1 cup quick-cooking or old fashioned rolled oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 1/2 sticks unsalted butter (10 ounces), at room temperature
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1 tablespoon vanilla extract
• 1 1/2 cups semisweet or white chocolate chips
• 1 1/2 cups dried cranberries

Directions:

1. Preheat the oven to 325'.Line 2 baking sheets with parchment paper.
2. In a medium bowl, mix the flour with the oats, baking powder, baking soda and salt. In a mixer beat the butter and sugars at medium speed until creamy. Add the egg followed by the egg yolk and vanilla, beating well between additions and scraping down the side of the bowl as necessary. Beat in the dry ingredients, then add the chocolate chips and cranberries and beat until incorporated.
3. Spoon heaping teaspoons of the dough onto the baking sheets, 2 inches apart. Bake for 12-15 minutes until the cookies begin to brown at the edges. Let the cookies cool on the baking sheets, then transfer them to a rack to cool completely.

The cookies can be stored in an airtight container for up to 4 days. 

I found this recipe in a Food and Wine magazine from November 2011