8Tablespoonunsalted butter, melted and cooled(or 1 stick)
Preheat oven to 350°F. Prepare sheet pans lined with parchment.
Whisk together flour, cinnamon, baking soda, and salt. Mix in quick oats, dried cranberries, and chocolate chips. Set aside.
In a large bowl, whisk together regular and brown sugar, melted butter, and egg until emulsified.
Add the dry ingredients to the wet and fold everything together just until no more dry flour is visible.*The dough may seem a little dry at the beginning, but I promise it's not dry. Just mix it a touch longer.*
Using a cookie scoop, scoop two portions of cookie dough and roll them together into a ball. Place it on the lined sheet pan and repeat with the rest of the cookie dough. Once all the dough has been balled up, use your fingers and flatten all them to about 1 inch discs.
Bake the cookies for about 13-15 minutes until the cookies are slightly golden brown, the edges feel solid, while the middles are still soft.Remove from the oven and let them cool for a few minutes.
Enjoy the cookies with a glass of milk!
This cookie recipe is quite flexible in terms of the additional ingredients, toppings I like to call them. You can switch out the chocolate chips for white chocolate or chopped nuts, use less chocolate or none, substitute the dried cranberries for raisins instead. So feel free to add your own touch!
The cranberries does lend a nice tang, so do keep that in mind if you're substituting it for other dry fruits.