Triple-Chocolate Cranberry Oatmeal Cookies

I love love love these cookies so much. I probably make them every holiday season or for every party I go to. No one seems to mind though. The original recipe calls for chocolate to be drizzled over the top. I don't think it needs that because they are quite perfect the way they are. Sometimes... it can be a little bit of a chocolate overload with the added chocolate on top. These are just right. Enjoy!

Triple-Chocolate Cranberry Oatmeal Cookies

Ingredients

• 1 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
• 1/2 cup sugar
• 1/2 cup (packed) golden brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup old-fashioned oats
• 1/2 cup semisweet chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup white chocolate chips
• 1/2 cup coarsely chopped fresh or frozen cranberries

Directions

1. Preheat to 350°F and line 2 large rimmed baking sheets with parchment paper
2. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend
3. Using electric mixer, beat butter and both sugars in large bowl until smooth
4. Beat in egg and vanilla
5. Add flour mixture and oats and stir until blended
6. Stir in all chocolate chips and cranberries.
7. Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart
8. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes
9. Cool on sheets 5 minutes then transfer to rack.
   
10. Let them cool completely until milk chocolate sets, about 1 hour.
    

If you want you can make these 2 days ahead. Just be sure to store them in an airtight container at room temperature!

Adapted from Bon Appétit