Dark Chocolate Cranberry Oatmeal Cookies

An oatmeal cookie would probably be the last type of cookie I would choose to eat. There are many other varieties that I prefer. However, with this oatmeal cookie having cranberries and dark chocolate, I would definitely choose to eat this cookie again and again. The combination of tart cranberries and sweet dark chocolate is perfect. Plus with it having oats and whole wheat flour in it, I do not feel as guilty eating one or two.

Dark Chocolate Cranberry Oatmeal Cookies

Ingredients:

• 1 cup instant oats
• 3/4 cup whole wheat flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, melted and cooled slightly
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup pure maple syrup
• 1/2 cup fresh cranberries, chopped
• 3 tablespoons dark chocolate chips

Directions:

1. In a medium bowl, whisk together the oats, flour, baking powder and cinnamon.
2. In another medium bowl, whisk together the melted and slightly cooled butter, egg and vanilla extract. Stir in the maple syrup.
3. Add the dry ingredients to the wet and stir just until incorporated.
4. Fold in the cranberries and chocolate chips.
5. Refrigerate the dough for 30 minutes.
6. Preheat the oven to 325º F. Line a baking sheet with parchment paper or a silpat.
7. Drop rounded scoops of the cookie dough onto the prepared baking sheet, making 15 cookies.
8. Flatten the cookies to desired thickness.
9. Bake for 9-12 minutes or until the edges are starting to lightly brown and the middle of the cookies are slightly soft.
10. Cool on the baking sheet for 10 minutes and then transfer to a cooling rack to completely cool. The cookies will continue to bake a little bit while cooling on the baking sheet for 10 minutes.

Enjoy!!!

Notes:
You can use fresh or frozen cranberries in the cookie. If you use frozen, add them in still frozen, do not thaw. You will still be able to chop them frozen, just be careful.

The cookies will stay fresh for at least 4 days at room temperature in an airtight container or at least 1 week in the refrigerator in an airtight container.
*Adapted from Amy's Healthy Baking.