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1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
140 g semi-sweet chocolate
3/4 cup dried cranberries
1/2 cup chopped toasted walnuts, pecans or almonds
3/4 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg, lightly beaten
1 tbsp lemon juice
1 tsp vanilla
1 cup rolled oats, not instant
Preheat oven to 325F (160C). Grease baking sheets. In a small bowl, stir flour with baking soda, salt and cinnamon until blended. Coarsely chop chocolate and place in another bowl. Mix in cranberries and chopped nuts.
In a large bowl, stir butter with a wooden spoon until creamy. Gradually stir in sugars until blended. Stir in egg, lemon juice and vanilla until well combined. Gradually stir in flour mixture and oatmeal until well mixed. Stir in chocolate-nut mixture until evenly distributed.
Drop by heaping tablespoonfuls (15 mL), at least 1 inch (2.5 cm) apart, on prepared sheets. Bake in centre of 325F (160C) oven until edges are golden and centres seem set when lightly touched, about 12 minutes. Remove from trays and cool on a rack. Store cookies in a sealed container with layers separated by waxed paper. Cookies will keep well at room temperature for 3 days or they can be frozen.
Calories 104, Protein 1.3g, Carbohydrates 13.3g, Fat 5.5g, Fibre 0.8g, Sodium 45mg.
Texture abounds in these chewy cookies rich with cranberries and chocolate.