1/2cupcoarsely chopped fresh or frozen cranberries
2ounceswhite chocolate, chopped (for drizzling)
Instructions
Heat oven to 350°F. Line 2 large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars until smooth, about 3 minutes. Beat in egg and vanilla until combined, about 30 seconds. Add flour mixture and oats and stir until blended. Stir in all chocolate chips, nuts, and cranberries.
Roll a heaping tablespoon of dough into a 1½-inch ball and place onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 14-16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.
While the cookies are cooling, melt chocolate in microwave at 30 second bursts until smooth. Drizzle melted chocolate over cookies.