Oatmeal cookies with cranberries and chocolate chips

Ingredients:

• 1 cup premium flour
• 3/4 tsp ground cinnamon
• 0.5 tsp baking powder
• 0.5 tsp of soda
• 0.5 tsp fine sea salt
• 110 g unsalted butter at room temperature
• 0.5 cup light brown sugar
• 0.5 cups of sugar
• 1 large egg at room temperature
• 0.5 tsp vanilla extract
• 2 cups of oatmeal
• 1 cup dried cranberries
• 1 bar (100 g) of bittersweet chocolate with 60% cocoa content, cut into 0.5 cm pieces.
• Special equipment: ice cream scoop with a capacity of 120 ml (0.5 cup)

Preparation:

1. Place the baking sheet in the center of the oven. Preheat the oven to 175°C. Line 2 baking sheets with parchment paper. Set aside.
2. In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the mixer running, gradually pour in the flour mixture. Add the oats, cranberries, and chocolate chips. Mix until the ingredients are evenly combined (the dough will be stiff).
3. Divide the dough into 12 balls (5 cm in diameter). Place 6 balls of dough evenly spaced on each baking sheet. Lightly flatten the tops with the back of a spoon and bake until the cookies are lightly golden around the edges, about 13–15 minutes. Let the cookies cool on the baking sheet for 20 minutes and serve.