Triple Chocolate Cranberry Oatmeal Cookies

Yesterday I was going to make some hazelnut chocolate crinkle cookies, per Smitten Kitchen. Actually, I was going to make them as a love offering for a husb who did such a fabulous job of scrubbing down our kitchen that needed it desperately (really! it's been bad since Thanksgiving). However, as I was showing him the link, and asking if these cookies would be what he prefers... He said they looked 'fine' but why couldn't I make REGULAR cookies?

Hmmpfh! I said. Regular cookies? What, pray tell is a REGULAR cookie? He then reminded me that his favorite are oatmeal, and why couldn't I make those ones I make every year, the ones with cranberries? Daniel has a thing for cranberries, especially cranberry pancakes... but that's another post!

A couple things about these cookies... Unless it's an emergency, you must use fresh cranberries, not dried ones. Also, please please please do use some good quality chocolate. Callebut, scharfenberger, valrhona... whatever you do, skip the mass produced supermarket brands. They make especially heinous white chocolates.

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

• 2 ounces milk chocolate or white chocolate, chopped (for drizzling)

Preparation:

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.

Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.

Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. (Can be made 2 days ahead. Store in airtight container at room temperature.)