½cup(75g) semi-sweet chocolate chips or chopped chocolate
½cup(65g) chopped walnuts
Instructions
Preheat oven to 375ºF / 190°C. Line two cookie sheets with baking parchment paper or silpats.
Beat the butter and sugar in a medium mixing bowl with an electric mixer until light and fluffy.
Beat in the eggs and vanilla.
In another bowl, stir the oats, flour, baking soda, cinnamon and salt together.
Add the dry ingredients to the wet ingredients in stages, stirring to combine.
Stir in the dried cranberries, chocolate and walnuts.
Drop teaspoonfuls of the cookie dough onto the prepared cookie sheets, leaving space between them for spreading.
Bake for 10 minutes or until golden. Allow to cool for a few minutes on the cookie sheets, then transfer to a wire rack to cool completely.
Notes
When making oatmeal cookies, it’s important that you use old fashioned oats and not instant oats. Instant oats will produce a gritty texture in the cookies as they are partially cooked.
Before making the cookie dough, be sure to leave out the butter and eggs and make sure they come to room temperature. This will ensure that the cookie dough is smooth and even.
When working with the dough, make sure you don’t overmix. Mix everything until just combined. An overworked dough could cause the gluten in the flour to tighten making a tough cookie.
The cookies may seem slightly underbaked right out of the oven. They will set completely once they are finished cooling on a wire rack.