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Prep 10min
Total60min
Servings48
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Ingredients
1/2
lb unsalted butter
1
cup packed light brown sugar
1/2
cup granulated sugar
2
large eggs
1
tsp vanilla extract
1 1/2
cups all-purpose flour
1
tsp baking soda
1
tbsp ground cinnamon
1/2
tsp kosher salt
3
cups old-fashioned oats
1
cup dried cranberries
2
cups chocolate chunks
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Steps
1
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
2
In the bowl of a stand mixer, combine the butter, brown sugar and granulated sugar. Using the beater attachment, beat the mixture on low for 30 seconds and then on high for 2 minutes, scraping down the bowl as necessary. Add the eggs and vanilla extract and beat for 1 minute.
3
Meanwhile, in a small bowl, whisk together the flour, baking soda, cinnamon and salt. With the stand mixer running on low, add the flour mixture to the wet ingredients little by little, until combined. Add the oats and cranberries and beat to combine.
4
Stir the chocolate chunks until dispersed throughout. The dough will be pretty stiff.
5
Using a cookie scoop, scoop the cookies onto the prepared baking sheet, placing them about 1 1/2 inches apart.
6
Bake the cookies for 11-13 minutes, until golden at the edges.
7
Let cool 5 minutes before transferring to a wire cooling rack. Repeat steps 5-7 until all of the dough has been used.
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No nutrition information available for this recipe
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