Two Chip Cranberry Oatmeal Cookies

Makes 20-24 cookies

1 stick unsalted butter, softened 
2/3 cup brown sugar packed
1/2 teaspoon vanilla
1 extra-large egg, brought to room temperature
3/4 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups oatmeal
3/4 cup dried cranberries
3/4 cup white chocolate chips
1/2 cup 60% cocoa bittersweet chocolate chips

Combine flour, cinnamon, baking soda, and salt in a bowl. Whisk together to lighten the texture and make it easier to fold into the batter. 

Place softened butter in the bowl of a stand mixer (or regular, large bowl if using a hand mixer). Add the brown sugar and beat until well-combined. Stir in the vanilla so the flavor can penetrate the butter, then beat in the egg until thoroughly integrated. 

Carefully fold or stir in the flour on the lowest setting on the stand or hand mixer, then add the oatmeal, and both the white and bittersweet chocolate chips. Stir until just combined. 

Wrap the dough in plastic wrap or transfer to an airtight container and refrigerate at least an hour or, time-permitting, overnight.  

When you're ready to bake the cookies, preheat oven to 350 degrees.  Roll cold batter into golf ball-sized scoops and place a couple inches a part on a lined baking sheet. Bake for 12-15 minutes, rotating once to ensure even cooking. Remove from oven when set on top and just starting to turn a nice golden brown. Let sit on hot baking sheet for five minutes before transferring to a wire rack to cool completely.

originally from http://dianatakesabite.blogspot.com/2012/08/two-chip-cranberry-oatmeal-cookies.html