Yields 12 cookies
1 cup all-purpose flour
1 tablespoons ground cinnamon
1 ½ teaspoons baking soda
1 ¼ teaspoons salt
1 cup sugar
5 oz unsalted butter, at room temperature
1 tsp vanilla extract
2 cups old-fashioned oats
½ cup dried cranberries
2 2.7oz packages Cacao Puro Chocolate Mexicano Discs, roughly
chopped (three discs for the recipe, one for you!)
1. Preheat the oven to 325°F and line two sheet pans with parchment paper. In a small bowl, pour hot water over the cranberries and let them sit for about 30 minutes to re-hydrate, then drain and pat dry with a paper towel.
2. Sift the flour, cinnamon, baking soda, and salt into a medium bowl. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, cream the butter and sugar together on medium-low speed, scraping down the sides and bottom of the bowl to ensure that the sugar is well incorporated.
4. Add the eggs and vanilla extract and mix on low speed for 15 to 30 seconds until just combined. Scrape down the bowl again. The mixture may look broken, but do not over beat. Pro tip: Over-aerating the eggs at this stage will cause the cookies to over-expand in the oven and then deflate as they cool.
5. Add half of the dry ingredients in, mixing on low speed until just combined (about 15 to 30 seconds) and repeat with the other half. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there. Add the oats, cranberries, and chocolate and mix on low speed for about 30 seconds to combine.
6. Using an ice cream scoop with a spring release or a hand lightly greased with oil, divide the dough into 12 equal portions and place 6 portions about 3 inches apart on both parchment-lined sheet pans. Top each cookie with unsoaked cranberries and chocolate chunks (optional). Bake the cookies until golden brown, 20-25 minutes.
7. Set the pans on a cooling rack and cool for 5 to 10 minutes, then transfer the cookies to the rack to cool completely. These cookies are best the day they’re baked, but can be stored in an airtight container for up to 3 days.