These cookies just look so wonderful, and of course you are going to love the way they taste. You can make them and give them away for a gift they look so special. But be warned that by the time you finish, you may want them for yourself. Happy eating!

2 cups of 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 ½ sticks unsalted butter (10 oz.) at room temperature
1 cup of light brown sugar
½ cup of granulated sugar
1 large egg yolk, at room temperature
1 large egg, at room temperature
1 tablespoon pure vanilla extract
1 ½ cups semisweet or white chocolate chips
1 ½ cups dried cranberries

1. Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.

2. In a medium bowl, mix the flour with the oats, baking powder, baking soda and salt. In a standing mixer fitted with the paddle beat the butter and both sugars at medium speed until creamy (if you have no paddle, no worry use regular beaters). 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, two inches apart. Bake for 12 to 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.

Make ahead The cookies can be stored in an airtight container for up to four days.

Katherine Aras
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